宇治田原製茶場

Kyoto Ujitawara-Seichajyo Uji Matcha Kyo-no-hana Ceremonial Grade Matcha Powder from Kyoto Made in Japan 1 4oz 40g Japanese

• "This method is incredibly time-consuming, producing only about 35g of this rare matcha per hour, making it truly special.
• "Perfect for the traditional tea ceremony , this versatile matcha is also highly recommended for sweets making or as a healthy beverage."
• Uji City, Kyoto Prefecture is a producer of high-quality tea Ujitamsara.Town in Kyoto Prefecture. is Known as a. Production area for high-grade teas,including Ujitea, and is also a major producer of.”Tencha”.the raw material used to make matcha.
• The finest Uji matcha is rare and luxurious Crafted from the Finest First Harvest Only the youngest, most tender first-flush tea leaves are hand-picked to create premium Uji matcha. After steaming and drying—without rolling—the leaves become tencha. Then, stems and veins are removed,and the pure leaf is stone-ground slowly without heat. Each mill produces just 35g per hour, preserving vibrant color and delicate flavor. This is why true matcha is so rare and exceptional.
• Cultivationunder cover Shade-Grown for Superior Flavor For over 20 days before harvest, tea gardens are covered with straw or reed screens to block sunlight—a method called “ooishita” (shade-growing). This process creates tender, vibrant leaves rich in L-theanine, the source of matcha’s signature umami. An ancient technique that brings out unmatched flavor and color.