#0676.K6 Tsujiki: Asahi Imperial Ceremonial Grade Single Cultivar Uji Heritage Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の伝統本抹茶あさひWorld renowned farmer Kiyoharu Tsujis tencha (the green tea used for matcha) has won numerous awards at the Kyoto, West Japan (Kansai), and National levels. A careful selection and processing of this Asahi cultivar is generally used for these competitions. Cultivation: Cultivated using centuries old traditional methods including shading under a canopy of reeds and straw adjusted according to the sunlight and increasing until 95% of sunlight is cut.

Location: 1863-3 Tsubukuhonmachi

you will definitely want to try out their gyokuros which are considered to be the pinnacle of flavor

Please use this profile as a simple guide

Kumamoto tea farmer Fujisako Satoru roasted this single cultivar (zairai yamacha) fukamushicha (deep steamed) tea leaves at 200C degrees for about two hours to create a deep

see the matcha recipe collection on Cookpad

using a cup or bowl of about 150 - 200 ml)

Notes: Grown pesticide free

the ceramic ware called “Risen-yaki” was created and it was the first challenge in the country to try ceramics painting by using copper plate

sweet smell which smells faintly

is so good

tastings are not always conducted side by side

The importer must be qualified to import as organic food to their country