Our top-tier ceremonial matcha. Made from shade-grown Yabukita leaves covered for 15 to 20 days before harvest — a traditional practice that concentrates amino acids and produces the vibrant jade color, deep umami, and stone-smooth texture that define true ceremonial matcha. Best prepared in the traditional way, whisked with water just off the boil and cooled, as usucha or koicha.
- 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.