We’ve unearthed a dreamy and rare matcha that sets new records for extreme quality. It’s made in a valley in Uji (Kyoto) that’s been producing great matcha for at least 400 years. If you ever want to know what pure umami tastes like, look no further. The finish can rev on for several minutes, leaving you to wonder how an aroma and texture can linger for so long. Pure electric green color, with aromas that exude fresh chocolate. From a family-run… Read more
We’ve unearthed a dreamy and rare matcha that sets new records for extreme quality. It’s made in a valley in Uji (Kyoto) that’s been producing great matcha for at least 400 years. If you ever want to know what pure umami tastes like, look no further. The finish can rev on for several minutes, leaving you to wonder how an aroma and texture can linger for so long. Pure electric green color, with aromas that exude fresh chocolate. From a family-run coop obsessed with providing the highest expression of the purest matcha they can manage to coax out of the ground.Matcha of this quality requires the time-tested “honzu” method of cultivation and harvest, the ancient canopy made with bamboo poles, reeds, hemp string, and straw to filter out sunlight. In the Ogura area, there is a large pond where thick reeds grow. Every leaf is coddled, in ways only obsessive Japanese matcha farmers can dream up, from first bud to ground matcha. The varietal is Uji MIdori.One of the best ways to enjoy a matcha of this quality is to prepare and drink it with generous portions of matcha, in the thick or “koi” style. It’s an experience like nothing else in terms of texture, taste, and subsequent awareness states. The matcha is the deepest and most vibrant shade of green, with a heavy dose of umami — pure umami has never tasted this good.Try making a five-gram bowl and sharing it with a few others. Bound to make an outstanding impression.
