Kyoto Ujitawara Tea Factory Koimaro Matcha 40gx2 Uji Matcha Set Combo 2 can set Japanese

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• The leaves of the Ohishita tea gardens, which are grown in the shade, are steamed and dried to make "tencha," which is ground in a mortar without losing any of its ingredients and turned into powder to become "matcha," which is used in the tea ceremony and as an ingredient in sweets. Unlike the manufacturing process of sencha, it is more expensive because it takes time to make, such as grinding it slowly in a mortar, but you can enjoy a unique depth that is not found in other teas.
• High quality taste achieved through traditional Ohishita cultivation Uji is close to the capital of Kyoto, and the natural climate is ideal for growing tea, with the deep mist of the Uji River protecting the tea from frost damage and softening the sunlight. During the Muromachi period, the Shogun of the time, Ashikaga Yoshimitsu, encouraged the cultivation of Uji tea, and established the "Uji Shichimeien" tea gardens as official tea gardens for the Muromachi Shogunate, which increased Uji's fame and led to the great development of Uji as a tea-producing region throughout the country. Furthermore, tea craftsmen did not rest on their laurels in the rich climate and environment that is ideal for tea cultivation, but instead worked hard to improve the quality and continued to innovate. Around the 16th century, the "Ohishita cultivation" method of tea plantation was invented. The leaves of the Ohishita tea gardens, which are grown in the shade, are steamed and dried to make "tencha," which is ground in a mortar without losing any of its ingredients and turned into powder to become "matcha," which is used in the tea ceremony and as an ingredient in sweets. Unlike the manufacturing proces