The first flash matcha leaf picked in the Asamiya tea garden.
This matcha can be used not only for preparing usucha (thin matcha) but also in baking and cooking.
please store in the refrigerator or freezer. Once opened, please bring to room temperature before
use and store in a cool, dark place to avoid transfer of odors from other foods.
Do not store in the refrigerator. Please use as soon as possible after opening.
Matcha is a powdered green tea served traditionally in Japanese tea ceremony.
Making matcha requires not only quality tea leaves but laborious process must also be performed accordingly.
About 2-week before harvesting, matcha tea plants are shaded with reeds or black vinyl.
The amount of shading will be increased toward the day of picking. The plants are usually harvested
around mid-May. Harvested leaves are steamed for about 20 seconds. The steamed leaves are dried and all stems,
twigs and leaf veins are removed and brought into uniformity. The resulting tea at this stage is called Tencha.
Then, Tencha is grounded into micro fine powder employing special stone mills.
| 日 | 月 | 火 | 水 | 木 | 金 | 土 |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 |
| 日 | 月 | 火 | 水 | 木 | 金 | 土 |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
