Earthy & bright, air freighted directly over from Japan. Fresh matcha = less astringency & more sweetness.
Origin: Kyoto, Japan Cultivar: Yabukita. Farm type: Small lot tea farms in Uji, Kyoto.
A note on matcha: Matcha originated in China, where monks drank the beverage for its high caffeine content during meditations. During the 12th century, as buddhism spread to Japan, matcha was introduced to Kyoto where its popularity boomed. Now, Kyoto is the mecca of matcha production in Japan.
Brew Recipe: Scoop 1 tsp (2g) into a tea bowl add 2.5oz (75mL) of hot water (170F)