Komiya
This blend hails from the hills of Uji and boasts a rich and full-bodied flavour with enough brightness to cut through milk for daily usucha and lattes.
This tea is made mostly from Yabukita tencha blended with various other cultivars including Okumidori, Meiryoku, and Uji-Midori
Uji city in Kyoto has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries, dating back to the 12th century.
Haruto
Balancing a punchy umami with a refreshing brightness, this blend of Okumidori and Asanoka from the mountains of Shizuoka has a robust, yet classic taste that can be enjoyed straight or in drinks.
Tenryu is the westernmost of Shizuoka's three mountainous tea-growing regions, with tea fields dotting the mountains that flank the Tenryu River and its tributaries. Like other mountain teas (山茶 – yamacha) from Honyama and Kawane, Tenryu tea is praised for its transparent and elegant taste, deriving from the mineral rich soil and the subtle, natural shade of fog and mountains.
Usucha Instructions
1.5-2g (2 tea scoops)
70ml (2.4oz) of water
70º C (158ºF)
20 seconds
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