Machine ground green tea powder, made with tea leaves that were under shading for 20 days before harvest to increase amino acids.
This matcha has a yellowish hue, with higher astringency and bitterness comparing to our drinking matcha.
Recommended for baking, making ice cream, milkshakes or smoothies.
Shizuoka, Kagoshima and Kyoto, Japan
*This matcha is radiation tested, 100% safe to drink
Strong, vegetal. Smooth start, high astringency finish.
80 °C water
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