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Harvest Date: May – June
Growing Regions: Kagoshima, Kyoto, Nara, Mie, Miyazaki Pref.
Elevation: 300 – 600m
Tea Bush/Varietal: Yabukita, Okumidori, Yutakamidori, Saemidori, Sayamakaori, Asanoka, Kanayamidori, Goko, Samidori
Grade: AAAA
Farming Methods: Machine harvested, Certified Organic practices
Production Methods: Non Oxidized, Japanese Matcha tea preparation
Recommended Brewing
Water Temperature: 80 celsius
Amount (g/150ml): 2g
Steep: Stir
| Weight | 1 kg |
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