#1082.G1 Shirai Tea Factory: Matcha "Mino no Kaori" Premium Barista Grade - Stone Mill GroundThis matcha is made from a blend of Yabukita and Okumidori tencha grown in the Ibi region of Gifu. The tencha leaves are then ground to matcha using a stone mill. The matcha has a fair bit of bitterness and astringency, but the flavour is deliciously fresh and has a lot of depth and a charming umami hint. The aftertaste is full of green freshness and lingers for a while. For information on how to steep your tea, check our steeping page: yunomi. life

Designed by a brand focused on Barista and Tea Professionals (a subsidiary of major Minoyaki manufacturer Koyotoki) this matcha bowl features a pouring lip allowing professional to craft their matcha and pour into tasting cups

Net weight: 25 grams (0

However we recommend not avoiding too much as the matcha is already creamy on its own and too much milk will dilute the flavor of the matcha

this makes a bitter drink

Water: 70˚C/158˚F

the matcha will begin to degrade gradually in color and aroma first

Flavor: Strong

Net Weight: 50 grams (1

this is an Ohashiri - (literally "big run"

A gyokuro made by a tea master who has the skill necessary to maximise the umami and sweetness that is stored in the tea leaves

you will find the tea leaves to be quite large - with thick tea leaves and long stems

A perfect choice if you want a milder and a more exciting version of Hojicha or cleaning your palate after a savory meal