Matcha

Matcha, an essential part of the tea ceremony, is produced similarly to Gyokuro by shielding young tea leaves from sunlight. These leaves are then dried to create what is known as "tencha," from which the stems and veins are removed. The tencha is then ground with a traditional stone mill to produce Matcha. The result is a tea with almost no bitterness and a smooth, sweet flavor.

茶道に欠かせない「抹茶」。玉露と同じ様に、日光を遮断して、育てた若葉を乾燥させた「てん茶」と呼ばれるお茶の茎や葉脈を取り除き、石臼で挽いたものが「抹茶」です。渋味はほとんどなく、まろやかな甘みを感じることができます。