#0442.F2 Kuma Tea Garden: Yame Oboro Matcha, Single Estate (Okumidori), Imperial Ceremonial Grade Heritage MatchaOkumidori cultivar matcha, made with tradition Japanese cultivation and processing methods, from the prize winning tea garden of the Kuma family. Instructions for koicha Use 3g of matcha for 30 ml of water at 80C 175F degrees. Sift the matcha into your bowl, and add the water. Kneed the matcha against the bowl until you form a thick, even syrup. Instructions for usucha Use 2g of matcha for 100 ml of water at 80C 175F degrees. Sift the matcha into your

Shading: 10 days

Akika took over the project when her father passed away

Genmaicha is a popular tea in Japan featuring green tea together with roasted rice

Water: 80-90˚C/176-194˚F

Depth 173 mm

but just 1% of the chilli pepper consumed in Japan is grown in Japan

and mix well until clumps are dissolved

Material: white porcelain (body)

this is the right choice

This hojicha produced from high quality leaves has a deep toasty flavour and a scent reminiscent of a bonfire

Style: Minoyaki (Gifu Prefecture)/ MADE IN JAPAN

Yabukita cultivar) made by the Masuda family