Notes
First harvest, Uji
Our ceremonial grade is made from first-harvest tencha grown in Uji, where the leaves are shaded for twenty days before picking to draw out sweetness and deepen the colour. The leaf is milled on granite at roughly forty grams an hour, slowly enough that the powder never takes on heat, finely enough that it holds in suspension rather than settling to the bottom of the bowl.
Whisked at eighty degrees it is dense and still, with a sweetness that arrives late and stays. It asks for nothing else.
Samidori cultivar · Uji, Kyoto Prefecture · Stone-milled · 30g
