Description

I recommend brewing this green hojicha at a slightly lower temperature than usual at 75-80°C which is closer to what you would steep a sencha at

single cultivar saemidori sencha (fukamushi kabusecha process) from Soo

batches of this matcha may have a very slightly "grainier" texture compared to some of my premium powdered teas (ball-mill vs stone-milled)

but I still choose it due to its fantastic flavour

There's a subtle n2 matcha logo lasered on the lid so you can me remember forever even if I disappear🍵 🫥

Okumidori Matcha | Shizuoka Competition/World Class I recommend brewing this greenA beautiful award winning okumidori blend matcha from Shizuoka, Japan This heritage grade matcha makes a great usucha or fantastic matcha latte and is what you get if you want to rival mid tier offerings from many Japanese brands (plus it's better than the quality you get at most Japanese cafes) The okumidori blend has a naturally darker green hue than the tsuyuhikari blend due to the relatively higher growing altitude From time to time, batches of

Exchange/Return Notes