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LEAF : Samidori, Gokou, Asahi CHASHI: Mr Yoshiki Mizoguchi FARM LOCATION : Kyoto Prefecture CULTIVATION STYLE: Traditional SHADING METHOD: synthetic Canopy SHADING DURATION: 20 days HARVEST DATE: Ichibancha First Spring Harvest HARVEST METHOD : Hand picked MILLING: Mikage ishi Granite Stone Ground MILLING SPEED : 50gm per hour CULTIVAR NOTES: SAEMIDORI :Saemidori cultivar of Camellia Sinensis.Saemidori, meaning “clear green”, is a cultivar that produces a bright green liquor. A modern love child of the Asatsuyu and Yabukita breeds. Registered in 1990 as number 40 breed. Saemidori, being an early-budding cultivar, can be harvested 4 to 7 days earlier than Yabukita. It’s a delicate little leaf and demands plenty of love to help it survive the challenges of wild nature. The fact this is a certified organic tea of this precious variety is a reflection of the skill and passion of the farmers and blender that brought this tea to you. 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. ASAHI: Asahi is generally considered the most high-end for tencha. It has a great round velvety mouthfeel and a delicate creamy umami. Well balanced with an inviting aroma of a Parisian Patisserie. TERRIOR NOTES: Along the borders of Kyoto, where the river Uji descends from the mountains, the Kyoto Prefecture region 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. With its rich and acidic clay soil, the Kyoto Prefecture is the Champagne region for Matcha.