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, it scored 184:
Appearance (37/40), Aroma (61/65), Liquid colour (17/20), Flavour (61/65), Leaf colour post extraction (8/10)

Tasting Notes:
Cream, almond, vanilla

Farmer(s): Hiroki Sakata 70% & Daisuke Ookubo 30%
Cultivar(s): Samidori
Harvested: May 2025
Region: Kumiyama & Uji, Kyoto, Japan
Fresh-milled in Victoria, BC, Canada by JagaSilk