Ground from shade-cultivated tea leaves, matcha is rich in theanine-an amino acid responsible for matcha's full-bodied mellow sweetness.  In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.

Characterized by its rich aroma, full-bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to rejuvenate your mind and body.  It tastes best when served with sweets.

Wakaki-shiro has a refreshing, balanced taste, with just the right amount of astringency. It's best prepared as the thinner usucha, and a good choice for people who enjoy matcha on a daily basis and when preparing Shaken Matcha. If you would like to prepare your matcha as the thicker koicha, we recommend Kan-no-shiro and higher grades.

- This matcha was named by Hounsai Sosho XV, the great master of the Ura-Senke family of tea masters.

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