This premium ceremonial Mat Cha comes from Aichi-ken in Shizuoka prefecture. Plucked in early spring, after being shaded for 3 weeks it is an exclusive blend of four special tea bushes. Lightly sweet with mouth-filling umami the leaves are ground by both hand and machine on traditional grindstones. The color and foam are a light sea-foam green with vibrant, dark green liquor. Whip into a frothy foam and drink immediately.
Brewing: .25 tsp, 3 oz water, 170 deg, whisk into a froth.