This is an excellent matcha from the beautiful Watzuka Valley, south of Uji, Japan, and other nearby prefectures. The first crop (harvested in May) is used to make this matcha. This is the time when the amino acids that create the mouth-filling umami are at their best. The tea plants are shaded and air-dried into Tencha. Later, they are ground by the tiny stone mills. To make a small tin takes about two hours. Hot, iced, or blended with some sort of milk, this is a matcha to enjoy!

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