Descriptions:

【抹茶】矢作川 30g

NEW PRODUCT LAUNCHED!!!

PROMOTION PRICE FOR 30G CAN PREMIUM TOP GRADE NISHIO MATCHA!!!

LIMITED TIME ONLY.
FREE SAMPLE AVAILABLE FOR ANY ORDER OVER £20. Maximum 2 samples per order. 

Premium top grade Nishio Koicha( Thick tea) 

Misora Yamamoto Yahagigawa Organic Nishio Matcha is a premium highest top grade ceremonial organic matcha made from rare first- haverst tea leaves that are rich in umami and sweetness- so refined that it meets the standards for traditional tea ceremonies.

Tasting note: Roasted seed, creamy nori and uni, buttery, well umami balanced, lingering sweetness after taste.  

This velvety full-bodied matcha offers a creamy sweetness, very umami balanced, subtle notes of and roasted seed& seaweed. Brilliant deep green vibrant green colour. Smooth, creamy perfect for daily use.

Yahagigawa is an exceptionally tasty, pampering, dreamy matcha tea, very well balanced umami, lingering sweetness, creamily full-bodied, delicate flavours.

As a Usucha tea, it offers a rather pleasant, joyful experience for those seeking a more engaging flavour. 

As Koicha, it offer an intense robust, creamy, sweet koicha tea. Its robust, creamy characteristic and lingering aftertaste reveals toasted seed aromas.

About Nishio Matcha
Misora Yamamoto Yahagigawa Nishio Matcha is cultivated in an ideal environment, blessed with the fertile soil of the Yahagi River, morning mists that nurture high-quality tea, and a mild climate. The tea leaves grown naturally without using any pesticides. 

As one of Japan’s top matcha-producing regions, Nishio has a rich history that dates back 800 years, when Saint Shoichi Kokushi sowed the first tea seeds within the grounds of Jissoji Temple.

In the Meiji era, Jun’do Adachi, the chief priest of Kojuin, introduced advanced tea cultivation and processing techniques. By the late Taisho period, the region had shifted its focus to the production of tencha, the raw tea leaves used to make matcha.

To this day, Nishio Matcha is crafted using time-honored methods, such as the tana (canopy) shading technique and meticulous stone grinding, preserving its distinctive fragrance, deep umami, and rich complexity. This commitment to quality has earned Nishio Matcha high praise at tea competitions.

Additionally, Nishio Matcha is not only higher quality than Uji matcha but also cherished in Japan and exported worldwide, with over 100 tons shipped annually. 

The Craft of Matcha
It takes nearly a year to produce matcha. From early April, as new tea buds emerge, the tea fields are carefully covered to enhance the leaves’ umami and create their signature covered aroma. Only the most tender, nutrient-rich leaves are handpicked, meticulously refined, and stone-ground into fine matcha powder.

Since a single stone mill grinds only 40 to 60 grams per hour, matcha remains one of the most exquisite and time-honored luxury teas in the modern world.

Instructions: