This vibrant matcha is born from the tender first flush leaves, hand-harvested from the pristine slopes of the Kirishima volcanic mountain range in Makizono, Kagoshima. For 20 days before harvest, these leaves are carefully shaded, allowing them to develop their signature umami flavor while gently reducing any bitterness. Immediately after harvest, the young, delicate leaves are steamed and dried to lock in their freshness. Once sorted and de-stemmed, they transform into Tencha, the raw material for our velvety jade Matcha.
