#0624.K6 Shogyokuen: Matcha Hatsu Mukashi, Imperial Ceremonial Grade Heritage Matcha 初昔The delicious blend of tencha leaves (tea leaf processed into flakes) by master blender, CEO Hiroshi Kobayashi, has created an exquisite matcha for tea ceremony practitioners. Hatsu Mukashi, a blend meant for making Koicha, thick tea, with an intense explosion of umami flavor. Yunomi Evaluation 86 100 Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient

umeshiso (combination of umeboshi pickled plums and fresh shiso leaves) from your experiences at a Japanese sushi restaurant

土佐樅ノ木山郷日浦山の岩場で竹林と雑木林の中に自生する茶木を、山に生えた野生の状態に近いままに育てました。何も加えず、自然の力にまかせ育成した茶葉を５月末、山の気温が上がり始めた頃に収穫しました。急峻な山の斜面を移動しながら、茶かずの少ない茶木から竹カゴに丁寧に手摘みしてゆくうちに、カゴの中でゆすられゆすられした茶葉は適度に萎凋された状態となり、隠れひそんでいるようなほのかな蜜の香りとなりました。岩場のミネラルに由来する澄んだ風味と浮かび上がってくる静かな香りを、五感をとぎすまし味わって頂きたいお茶です。

Harvest: May 1 (88th day of spring)

In the 18th year of Kan'ei (1641)

Packaging: Yunomi resealable bag

Tea: 2 tsp of petals

Then the approx 10kg harvest is processed carefully as a micro-batch

Name: Furuichi Seicha

Kunitomo-san built a small processing factory that focuses on pan-firing tea leaves

Contents: 2

Name: Apple Wood Smoked Black Tea

Standard Ceremonial Grade