Gokasho Uji Hikari Matcha
We milled an organically produced Uji Hikari tencha from one of the preeminent masters working in Uji, Yoshitsugu Furukawa. Once milled, this tea expresses a gentler and more restrained profile when compared with Furukawa san's standard Uji Hikari—this is due in large part to the differences in fertilization. We love this matcha on its own but revel in the opportunity to taste it alongside its catalog counterpart for a unique insight into the power of farming practices in the final cup.
Kuma Saemidori Matcha
We milled a 100% Saemidori tencha from Masahiro Kuma, a 3rd generation tea farmer in Yame in Fukuoka. Kuma san works with no agrochemicals or commercial pesticides since his farm is situated in the mountains of Joyo-Machi in Fukuoka and benefits from a near-constant blustery breeze that wards off unwanted guests. Kuma san thinks that his teas should reflect the places they’re grown in—not just Japan, Yame, or even Joyo-machi, but the exact mountainside where his tea bushes have taken hold. We find that this 100% Saemidori matcha does just that—transporting us to the fields with an expressive and verdant profile that blooms in the cup.
Ryuouen House Blend No. 1
This house milled matcha is a blended tencha from the tea house Ryuouen, featuring the Asahi cultivar and Zairai, or wild-grown tea. This is a very special matcha hailing from one of Kyoto's most revered tea purveyors, milled fresh in Brooklyn.
