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Made of first flush organic tencha from the renowned tea producing region of Kagoshima, Japan. For this tea, we used a special blend of three cultivars. This procurement of organic tencha results in a matcha with a forest green cup color, smooth taste, soft throat sensation and enchanting aroma.
Origin: Kagoshima, Japan
Harvest: First Flush
Cultivar: Saemdori, Kanaya Midori, and Okumidori
Tasting Profile: Notes of cocoa powder, meat broth, and steamed spinach. It has an oily mouth feel and a gentle, earthy finish.
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).
To learn how to brew matcha, see our BREWING page under "Brewing Technique".
For matcha recipes, see our TEA RECIPES page.