An exceptional Matcha like this is created when the teamaster is given a free hand in the selection of the cultivars, in the production and even in the harvest. As with Amami Matcha, all tea leaves for this Matcha are selected and harvested by hand. This enables the teamaster to guarantee a quality that is is unparalleled.
For Kaori Matcha, the teamaster used the varieties Samidori and Asahi. Both are excellent suitable for premium Matcha. These tea bushes grow on the slopes and in the valleys around the city of Uji in Kyoto province. Kyoto, and Uji in particular, are known as the cradle of the Japanese tea art. Many famous teas, such as Matcha and Gyokuro, originate here.
To make Kaori Matcha, the tea leaves were shaded for three weeks using Tana before being harvested and then processed into Tencha. The Tencha is then finely ground in stone mills. The finished Matcha is then packaged under exclusion of oxygen and stored refrigerated until delivery.
The teamaster has named this Matcha Kaori. This is the Japanese word for good taste and is meant to describe the most outstanding feature of this creation. Of course, he could also have called the Matcha Umami, which is also present in abundance, but not exclusively, as Umami is present in all his creations.
Needless to say that this Matcha is suitable for both Koicha and Usucha (thik and thin Matcha). But we recommend to try Koicha at least once to experiance the deep and complex flavor of this extraordinary Matcha.
Harvest date: 2023
Aroma: Sweet, fragrant with a lot umami
Terroir: Uji, Kyoto, Japan
Variety: Asahi, Uji Midori, Gokou and Samidori
Preparation: approx. 2g per chawan, water temperature 60 – 70°C
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