Jobetsugi Ceremonial Matcha (Thin Grade) Unit:80 g. Tin typically late April

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Jobetsugi Ceremonial Matcha (Thin Grade) Unit:80 g. Tin typically late AprilGrown under shade in the gardens of Wazuka Valley, south of Uji, Jobetsugi comes from a region that has made matcha for centuries. The leaves are picked in the first spring harvest, when the savory umami in the cup is at its peak, then air dried into the raw leaf called tencha. Stone mills grind that tencha to powder slowly, stone turning against stone, and a single small tin takes close to two hours. What remains is a fine, brilliant green powder,

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