About the Selection:

Every year in Kyoto, a competition is held amongst the “ocha-ya-san” to choose the best “shiage” tencha (tencha ready to mill). Leaves are graded out of 200.

Out of a score of 200, tencha for this maccha scored 174:
Appearance (33/40), Aroma (59/65), Liquid colour (16/20), Flavour (59/65), Leaf colour post extraction (8/10)

Tasting Notes:
Pine nut, nasturtium, olive oil

Farmer: Kenta Hosoi
Cultivar(s): Asahi
Harvested: May 2025
Elevation: 300m
Region: Wazuka, Kyoto, Japan
Fresh-milled in Victoria, BC, Canada by JagaSilk