Matcha Uji

Second generation producers, the Osafumi brothers have produced this ceremonial grade Matcha with excellent value for money.

It is produced near Kyoto (the ancient capital of Japan) in the mythical region of Uji, and more precisely in Ujitawara, the birthplace of Nagatani Soen, inventor of the Sencha style.

Its fresh and tasty emulsion offers a velvety texture as well as a slightly bitter and sweet flavor with notes of fatty grass and snow peas. A touch of iodine tops it all off, gently tickling the palate.

For freshness, consume Matcha within 6 months of opening and store in a cool place.