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A top-grade loose leaf organic matcha tea, sourced from Japan’s Kagoshima Prefecture. Crafted from just the tender first flush of the Saemidori cultivar, the fields are shaded twenty to forty days before harvest, causing the leaves to explode with extra L-theanine and chlorophyll. The resulting pick (just the youngest, finest leaves) are then steamed to halt oxidisation, then dried. The resulting product is called tencha (literally "tea for grinding"). This precious tencha is then deveined, destemmed, and ground using traditional ceramic stones to a fine powder. This meticulous crafting results in a tea of great depth and intensity. This is ceremonial grade matcha for whisking; we'd recommend infusing with water rather than milk to appreciate the sheer depth of flavour.