Matcha Super Premium
The highest quality Matcha is exclusively grown and produced in the rolling hills of Uji, in the ancient city of Kyoto, where Hibiki-an is located. Japanese tea culture, such as the tea ceremony, was developed in Kyoto. It is one of the reasons the techniques of growing highest grade Matcha intensively accumulated in the Uji region.
Matcha Super Premium, along with our Matcha Pinnacle, is the highest quality Matcha produced in Japan.
Each leaf for this item is specially selected and carefully picked by our farmers’ skilled hands. Today most tea leaves are trimmed by machine and traditional hand picked Matcha is rarely grown and is therefore very precious. The flavor and aroma of hand picked tea is much more mellow and smooth than tea trimmed by machine.
Matcha Super Premium is grown close to the river, where the soil is very fertile. Rich soil creates the characteristic mellow and deep taste.
Our Matcha Super Premium is carefully grown in the shade for 20 to 30 days before harvest by the way of “Tana” which requires skillful technique and great care. Excellent noble aroma is created by the shaded from sunlight of the “Tana” technique.
Thanks to these special conditions and growing techniques, Matcha Super Premium is wonderfully quite smooth and mellow, with a deep taste and excellent noble aroma. It is perfect for Koicha (thick and strong matcha) and Usucha (thin and weak matcha).
Even in Japan, tea leaves of this quality are difficult to find, so we are very pleased to be able to offer you Matcha Super Premium.
Matcha, or powdered green tea, has a wonderful aroma, silky froth, and rich, mellow taste. High quality Matcha such as ours, is not bitter but smooth and mellow. As one moves up the scale toward the top grade of Matcha, the color becomes a more vivid green and the flavor becomes even more noble, smooth and mellow.
Matcha is made from new tea leaves that have been carefully grown in the shade for 20 to 30 days before they are harvested, steamed and dried. Much Theanine, which is the source of its sweet mellow taste and noble aroma, is created in tea leaves by shaded from sunlight.
The dried leaves are then ground with a traditional stone mortar and pestle, called a Hikiusu.
Unlike tea leaves, where one drinks an infusion made from the leaves, Matcha is consumed in its entirety, so you can directly ingest the whole beneficial constituents of Matcha.