Cultivar

Made from the Yabukita cultivar — a celebrated tea variety known for its balance and smooth umami profile. Yabukita has become a global standard for high-grade matcha.

Harvest

This is a first flush Spring harvest, meaning the leaves are picked at their most tender and nutrient-rich stage — the very beginning of the season.

Region & Elevation

Grown in the Tianmu Mountain region of Zhejiang Province, where cool mountain air and mist enrich the leaves with natural minerals.

Shade-Grown

Before harvest, the tea bushes are shade-grown for around 20 days, depending on weather. This traditional method enhances chlorophyll production, deepening colour and natural sweetness.

Colour

Expect a vibrant jade green — a hallmark of true ceremonial-grade matcha. This vivid hue is the result of chlorophyll-rich leaves nurtured under shade.

Aroma

When you bring the whisked bowl close, you’ll notice a fresh, umami-rich, and subtly sweet aroma — with a scent that lingers like a spring meadow or a lush forest after rain. That sensory moment is part of what makes the matcha ritual so special.