Premium first crop leaves harvested in May are the most tender and prized leaves,
from a farm located in Uji, Kyoto. It is best used for ceremonial hand-whisked matcha that is prepared with hot water, for a more balanced matcha.
Flavor profile: velvety, sweet, umami-rich.
How to Make Matcha
- Capacity: 40g (20-30 servings)
- Material: Metal tin
- Made in Kyoto, Japan