#0238.K6 Nishide: Naturally Grown Matcha Kotoka, Stone-milled Standard Ceremonial Grade MatchaUsing tea leaves from a certified organic tea farm in Nara, Kyoto, and Kyushu Island, tea master Nishide san creates a delicate but rich organic matcha. Ingredients: Green tea Harvest: Spring Region: BLEND Nara (around 70%), Kagoshima, Kyoto, blended by Nishide san Cultivars: BLEND Mainly Yabukita but also okumidori and other cultivars as necessary to maintain flavor profile consistency. Grinding: Stone mill ground at the new Nishide Tea Factory

the larger grains you get

95 inches)

Lack of Bitterness: 7/20 (20 being least bitter)

In the late Edo period they started out with various sorts of farming

kombu (kelp/seaweed) is an essential aspect of the Japanese cuisine

Region (tea): Sayama

Harvested in spring in the cool mountain air of Yoshiwara

We're going to learn how to blend tea using a base tea

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but permanent (not removable)

Cultivar: Uji Hikari (2024 harvest - this may change from year to year depending on what cultivar(s) is best)

Kamairicha