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Blended from machine and hand-picked tencha, this bright and smooth usucha has a velvety umami, soft aroma, and subtle complexities The blended tencha is rounded out by gentle drying and heating over binchotan charcoal, a traditional practice now almost extinct in Japan. The name Hatsu-Mukashi means "Fisrt Pickings" (初昔), an old traditional name originally used for tencha picked in the two weeks preceding the 88th night of Spring. Producer: Arita Sansuien Region: Uji, Kyoto (Joyo, Hachiman, Yamashiro)Cultivar: Blend: Samidori (hand-picked and machine picked), Okumidori, Saemidori, Uji-HikariHarvested: April-May, 2025Picking: Machine-picked, except where specifiedShaded: 20-31 Days