#0234.K6 Baisa Nakamura: Uji Matcha - Imperial Ceremonial Grade 抹茶Ingredients: Green tea Cultivar: Cultivation: Cultivated using centuries old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Harvest: Spring (in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct Nov). Handpicked for maximum quality. Processing: Steamed and dried in a traditional tencha oven. Carefully refined removing leaf stems and

Size: 55 mm (diameter)

TRADITION: Minoyaki

Tradition: Karatsuyaki

Tencha tea leaves blended and refined by Nishide-san are then ground into fine matcha powder by stone mill at Nishide-san’s new factory

NAME :: 4th-market

chamomile blossoms

cultivated by himself on the factory's own tea field (dedicated to making this tea and their flagship matcha)

A tamaryokucha cultivated in the famous tea producing region

Ingredients: Japanese black tea

Name: Highest Grade Matcha

pour out a teaspoon of water into the first cup

Because the leaf will be handpicked