Matcha UJI GEN-O

Made only from leaves selected to enter competitions for ceremonial Uji Matcha and which are selected for Traditional Tea Schools in Japan. Cultivar: special blend of the highest quality Tencha, from Asahi, Samidori and Goko, grown in the Kyotanabe region, with leaves harvested 100% by hand and expertly stone ground using traditional, artisanal methods. After the spring harvest, a maturation of a few months follows to obtain at the end of August this high quality Matcha, suitable for preparation in both Koicha (thick) and Usucha (light) versions.

Preparation
Matcha Usucha (light): 80° 2 gr
Matcha Koicha (thick): 80° 5-6 gr