#0226.S5 Ashikubo Teaworks: Asamushi Sencha Midori no Kaze 足久保 緑風 Latte Grade Refined tencha leaves are then

Refined tencha leaves are then ground by stone mill into matcha powder

Mataki-san doesn't roast this spring-harvested bocha created from single cultivar and shaded okumidori kabusecha that has been deep steamed

Excellent and basic grade culinary grade matcha powders are made using a ball mill type grinder in which tea leaves are crushed into matcha powder by falling ceramic balls (think of a drum type washing machine)

Notes: Shaded for about 4 weeks prior to harvest

#0226.S5 Ashikubo Teaworks: Asamushi Sencha Midori no Kaze 足久保 緑風 Latte Grade Refined tencha leaves are thenA standard asamushi sencha from Ashikubo Teaworks farmers cooperative in the mountains of Ashikubo Village, Shizuoka, Japan, this green tea was lightly steamed to preserve its beautiful shape, and rolled into fine needles. Flavor profile According to Ashikubo Teaworks: 12. 5 25 Umami 3 5 (5 is strongest umami) Sweetness 2 5 (5 is sweetest) Astringency 1. 5 5 (5 is least astringent) Bitterness 3 5 (5 is least bitter) Aroma 3 5 (5 is most aromatic)