Japanese Matcha - Ceremonial Grade ^Sale

Four grades available: 

- Ceremonial grade Yabukita - the most famous and commonly used cultivar, comprising 85% of the whole tea production. There are many reasons for using it on a large scale, mainly because of high yielding, frost resistance, and the ability to survive in any location. Yabukita is easy to spot due to its long and straight leaves and the intense green color.

- Ceremonial grade Gokou - This is unblended matcha made from one of the most celebrated local cultivars that hail from unarguably the most revered tencha garden in all of Uji. Gokou is originated from a seed of a native plant in Uji. Many such seedlings were raised and Gokou was selected as the best of them in 1953. Gokou cultivar exudes a notable power from intensive garden management and the deep red clay soil of Shirakawa. The L-Theanine and amino acid levels of this tea are some of the highest recorded.

-  Uji Hikari - What makes Hikari special is its authentic makeup of 100% Japanese matcha from a single source, in comparison to most matcha products which are often blends from multiple farms or mixed with green tea.

- Culinary Matcha - Culinary grade matcha is a slightly lower grade of matcha than ceremonial grade matcha. It is usually less expensive, and is designed to be added to lattes, smoothies, baked goods, and other recipes. Culinary grade matcha tends to have a bolder, less nuanced flavor designed to stand up to other ingredients.