The finest and highest quality organic Matcha tea from southern Japan.

Only the first Shincha harvests are used to produce the famous Supreme Matcha powder. After the first shoots are plucked, the green leaves are briefly withered and immediately blanched, then rolled and heated several times. Between these processes, the tea leaves are strongly cooled each time to prevent any fermentation. The finished green tea leaves are then finely ground in old stone mills. This fine green powder tea is then called Matcha in Japan. Information about the Japanese tea ceremony (Cha No Yu) and other simpler ways to prepare Matcha tea can be found here.

Japanese tea producers describe a dominant body in the finish as umami.