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Ceremonial grade Matcha Samidori in aluminum can.
For this ceremonial grade Matcha is the rare variety Samidori used. Samidori has it’s origin in Uji and is mainly grown in Uji and surrounding areas. This varietal is low in yield but makes excellent Matcha, Tencha and Gyokuro.
To produce Matcha the Samidori leaves where shaded for three weeks before harvest and then processed to Tencha and finaly grounded for hours in stone mills. The finished Matcha is then packed oxygen free in a tin and stored refrigerated.
The farm of Obubu Tea Plantation is located in the municipality Wazuka of the Kyoto Prefecture and is situated at an altitude of 500m above sea level. Kyoto is known as the center of the Japanese tea ceremony. Many famous teas like Gyokuro and Matcha have their origin here.
Taste: Sweet and fresh with a lot umami aroma
Origin: Obubu Tea Plantation, Kyoto, Japan
Preparation: Two bamboo spoons per matcha bowl (approx. 2g), temperatur 60 – 70°C.
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