Japanese Ceremonial Matcha — Kagoshima

Sourced from tea farmers in southern Kagoshima, Japan, this exceptional ceremonial matcha brings together four celebrated Japanese cultivars: Yutakamidori, Saemidori, Asanoka and Yabukita. Rich and beautifully balanced, it has a naturally sweet character with a full, creamy body and notes of butter, flowers and ripe fruit. Its gentle complexity makes it an excellent matcha for traditional preparation and drinking on its own. Astringency: Medium Body: High Sweetness: High Origin: Kagoshima Prefecture, Japan Cultivars: Yutakamidori, Saemidori, Asanoka & Yabukita Brewing Suggestions: We recommend using spring or filtered water. Heat water to 175°F. Use 1/2 teaspoon of matcha per 8 oz of water. Whisk until evenly suspended and lightly frothy, then enjoy. Yield: Each 1 oz package makes approximately 25–30 cups, depending on desired strength.