A ceremonial-grade matcha made from shade-grown Yabukita leaves covered for 15 to 20 days before harvest. A reliable, approachable ceremonial matcha — well-suited to traditional whisking or modern preparations, and a good entry point for those new to ceremonial-grade matcha.
- Brewing guidelines: 1–2 chashaku (approx. 2 g) whisked into 70 ml water at 70–80°C / 158–176°F
- Cultivar: Yabukita
- Covering: 15–20 days (kanreisha shade cover)
- Harvest: First flush, spring
- Cultivation: Certified JAS Organic. Grown pesticide-free.