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Kagoshima Organic Matcha

Kagoshima Bio MatchaKagoshima Bio Matcha
For this organic Matcha was Tencha from Kagoshima used. To produce Matcha, the shaded tea leaves are first processed into Tencha and then finely ground. The finished Matcha is then packed in a protective atmosphere and then, most importantly, stored in a cool place. Our Kagoshima Bio Matcha is packed in Japanese Washi paper. We recommend this matcha for Usucha (thinly prepared matcha).

Harvest: 2020
Taste: Sweet a lot umami.
Origin: Kagoshima, Japan.
Cultivar Yutakamidori, Okuyutaka, Okumidori, Asatsuyo, Asanoka.
Preparation: Two bamboo spoons per matcha bowl (appx. 2g), temperatur 60 - 70°C.
Tip: Press out the entire air once the packing is opened in order to minimize oxidation of the tea. Keep refrigiated.

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