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The top tea region of Kawane, located in Shizuoka – Japan's main cultivation area – is known for producing the very best Tencha in spring. This Tencha is made from the Yabukita and Okumidori cultivars. After a three-week shading period, the leaves are harvested, briefly steamed, sorted, and then dried.

Unlike Sencha or Gyokuro, for example, Tencha is not rolled. This preserves as many valuable components as possible before grinding. You immediately taste this in the cup: a beautifully full-bodied flavor with subtle spicy notes, completely without bitterness. The powder has a lovely, bright green color.

Ingredients: matcha powder