The period suitable for picking tea is short, and the wavy leaves grow finely on the branches (making them difficult to see as they flicker), which can be a bit of a challenge for tea pickers. It has a unique fragrance that is almost volatile, but if you cover it properly (block out the light), this unique fragrance turns into a wonderful covered aroma (a fragrance unique to tencha that resembles green seaweed). Its layered flavour, ranging from refreshing bitterness and astringency to rich sweetness and savoury flavour, have earned it a large fanbase, and it is sometimes described as "milky" due to its more subtle colour. The cultivar comes from Uji, Kyoto and its leaves has the wavy features that are iconic and indigenous to that region. Handpicked by experts to gently harvest these delicate leaves in a short time frame, this matcha is a must-try. Single Origin Single Estate Matcha refers to matcha made from tea leaves grown on a specific farm within a defined region, ensuring both farm and geographical consistency in flavour. Tea picking in Uji takes place for three weeks each spring, with 30 to 40 pickers working around the clock in shifts from 6 am to 6 pm daily. Uji tea is grown using high-quality organic fertilisers, including rapeseed, sesame, and fish fertiliser. Pressed fertilisers are preferred over chemical-based fertilisers, with the fish fertiliser offering a pleasant scent upon delivery. Each tea ridge in the tea farm has its own unique aroma, distinct from matcha but recognisably "tea." As the leaves open, a powdery fragrance fills the air, enhancing the tea-picking experience. In Japan, the japanese camellia 'tsubaki' by which matcha is from comes in a variety of types. Known to be used in Japanese tea rooms, the camellia is a flower with an eternal beauty. All of our Keiko Uchida matcha is named after different camellia varieties. Please note that all best before dates are in the Japanese format YYYY.MM.DD
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