Ground from shade-cultivated tea leaves, matcha is rich in theanine-an amino acid responsible for matcha's full-bodied mellow sweetness. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.
Characterized by its rich aroma, full-bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to rejuvenate your mind and body. It tastes best when served with sweets.
For those who prefer a lighter, more refreshing taste with a noticeable astringency, Fuku-mukashi is an excellent choice. Best prepared as the thinner usucha. If you would like to prepare your matcha as the thicker koicha, we recommend Ikuyo-no-mukashi and higher grades.
This matcha was named by Tantansai Sosho XIV, the great master of the Ura-Senke family of tea masters.
