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This ceremonial grade matcha is made from the first flush of the season and features a single cultivar: Okumidori, sourced from both Shizuoka and Kagoshima prefectures. They’re ground using a bead mill to achieve a fine, uniform powder. The leaves are carefully processed into tencha to preserve their quality, freshness and flavour.
DEEP, UMAMI, FRUITY AND SMOOTH AFTER TASTE
