Intimate celebration with those you love the most. This ritual should include just you sometimes.

Help each other. Love everyone. Every leaf. Every ray of light. Forgive. *™ Terrace Malick

LEAF : Gokou + Samidori CHASHI: Mr Yoshiki Mizoguchi FARM LOCATION : Kyoto Prefecture CULTIVATION STYLE: Traditional SHADING METHOD: SYNETIC Canopy SHADING DURATION: 20 days HARVEST DATE: Ichibancha First Spring Harvest HARVEST METHOD : Hand picked, one bud + 2 leaves MILLING: Mikage ishi Granite Stone Ground MILLING SPEED : 50gm per hour CULTIVAR NOTES: GOKOU : Gokou is popular for its fruity aroma, creamy texture, strong umami, and refreshing astringency. The shading process in preparation for matcha production works well to enhance its dark green color and strong aroma. Gokou is native to Uji, Kyoto. SAMIDORI: Meaning "early green," is a cultivar that produces a deep, velvety green liquor. A native Uji selection bred by Koyama Masajirou from 1939, its exceptional qualities were formally recognised in 1954, marking it as one of the founding cultivars of Uji's tea heritage. Samidori is a standard budding cultivar, harvested in line with Yabukita, with good cold tolerance and an extended picking window. In the bowl it runs deep and creamy, with a rich, lingering umami and next to no bitterness, its natural sweetness carrying soft notes of banana and avocado through the finish. TERRIOR NOTES: Along the borders of Kyoto, where the river Uji descends from the mountains, the KYOO PREFECTURE is perfectly situated for tea production. Foggy, misty mornings protect the leaves from frost, the enemy of the tea plant. In this ideal climate, the soil is well-drained and aerated. Hence, a real intense flavour, rounded sweetness and pleasant aroma are brought out in the tea. KYOTO is the Champagne region for Matcha WITH IT'S rich and acidic RED CLAY SOIL which is perfectly suited for the cultivation of premium green tea.