#0676.K6 Tsujiki: Asahi Imperial Ceremonial Grade Single Cultivar Uji Heritage Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の伝統本抹茶あさひ Wazukacha and the autumn harvest generally

and the autumn harvest generally in late September - October

the umami and elegant aroma of the extracted material will spread

Farmer Info

Note that commercial level stone mills as well as pulverization machines can create very fine grain matcha powder (5 microns at the highest quality

#0676.K6 Tsujiki: Asahi Imperial Ceremonial Grade Single Cultivar Uji Heritage Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の伝統本抹茶あさひ Wazukacha and the autumn harvest generallyWorld renowned farmer Kiyoharu Tsujis tencha (the green tea used for matcha) has won numerous awards at the Kyoto, West Japan (Kansai), and National levels. A careful selection and processing of this Asahi cultivar is generally used for these competitions. Cultivation: Cultivated using centuries old traditional methods including shading under a canopy of reeds and straw adjusted according to the sunlight and increasing until 95% of sunlight is cut.