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Our highest-end matcha to date. This matcha is made by blending aged Sakimidori with Saemidori leaves, emphasizing its vivid green color and rich umami. It is produced for use in koicha, though you can make usucha with it.
The tencha are grown in Nara and Mie. Tea produced in Nara Prefecture is known as Yamatocha. The Yamato Plateau region in northeastern Nara Prefecture, where Yamatocha is cultivated, is a cool mountainous area. Short daylight hours and significant temperature differences between day and night result in tea leaves that retain their natural sweetness and umami. The soil consists largely of clay layers and is rich in minerals, fostering the growth of flavorful tea leaves. Mie's tea, on the other hand, is known as Iseacha and largely consists of kabusecha, a type of shaded tea similar to matcha. Mie Prefecture sits in between Uji and Shizuoka.
Maitrī is an ancient Sanskrit term that refers to loving-kindness, the wish for others to be happy and have the causes of happiness.
Origin: Nara / Mie
Harvest: First Flush
Cultivar: Sakimidori, Saemidori
Tasting Profile
Ultra smooth. There is a predominant unsalted butter note with a touch of ceylon cinnamon to keep things interesting. As we sipped the tea, the rich L-theanine content made us feel more at ease, similar to how kindness can soften our minds and our hearts. While this tea is designed for koicha, making it into usucha results in an even smoother experience.
Den's Preferred Brewing
Matcha: 1 g or 1 chashaku scoop or 1/2 tsp
Water: 2 oz @ 180°F
Whisk matcha well with a chasen (bamboo whisk).