Matcha & Ultra-fine Tea Powder

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Ingredients:

Yabukita cultivar.

Process:

ball-milling under constant temperature & humidity. D60 ≥ 800 mesh; theanine ≥ 1.0%.

Flavor profile:

vivid emerald green, rich nori (seaweed) aroma, fresh and mellow umami taste.

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Jingshan Matcha

Ingredients: Jiukeng cultivar from Jingshan, Hangzhou — the birthplace of matcha.
Process: ball-milling under constant temperature & humidity. D60 ≥ 800 mesh; theanine ≥ 0.5%.
Flavor: emerald green, lasting chestnut aroma, mellow and sweet aftertaste.

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