A creamy, slightly nutty matcha that's especially well suited for lattes, with a rich texture that pairs beautifully with your milk of choice. Atomukashi is produced in Uji, Kyoto, one of Japan's most renowned tea-growing regions. The tencha leaves are sourced through direct relationships with farmers as well as carefully selected auction lots, with a focus on hand-picked, honzu-shaded teas for exceptional depth of flavor. Before the leaves are stone-ground into matcha, they are gently finished over binchotan charcoal, a traditional Kyoto technique that is now rarely practiced. This careful process helps preserve the tea's character while contributing to its smooth, balanced flavor.