High grade organically grown Matcha from the Kagoshima area made from Saemidori, Yabukita and Okumidori cultivars. The Saemidori cultivar is especially popular for its sweetness and umami flavor. Yabukita is known for its balance of umami, sweetness and grassiness. And Okumidori stands out for its fresh aroma and rich umami flavor.
With his years of experience in organic tea growing and processing, Mr. Sakamoto gets the most out of his tea leaves. The rich umami taste is also due to the organic fertilizer he has been developing for over 30 years.
He is able to set up his new gyokura production line so that the leaves are gently steamed using the asamushi method and dried to resemble modern Tencha processing as closely as possible. From this Tencha, after removing the veining, he makes his Matcha teas by grinding them on granite stones.
Matcha can be said to be produced in the 'ancient way', as it used to be before the development of the 'tencha-ro' kiln currently used to dry Tencha material.
The Matcha is packaged in a metallic bag with a zipper that allows convenient opening and closing.