One of Tsuji Kiyoharu's finest award-winning matcha. Cultivated using a traditional method of shading with reeds and straw. Tsuji-san ensures the quality of his tea leaves by conducting monthly soil analysis to monitor the amino acid concentration.

After handpicking each tender leaf, they undergo steaming and drying in a traditional tencha oven, which removes stems and veins. The tencha is then aged for about 5 months before being ground in November.

This presents an exceptionally umami and creamy frothy matcha. Each sip transports you to the tea fields of Kyotonabe and Ujitawara.

Available iced or warm as a single serving of koicha or 2 servings of usucha.
Pairs well with Nama.