TENRYU TSUYUHIKARI MATCHA | Daily Ceremony, Atsumi

Our latest addition to the beautiful 2025 harvest collection from Shizuoka. Grown by a family fascinated by organic farming and soil science. Tasting notes: fresh snap peas, honeysuckle, lingering umami. Origin: Tenryu, Shizuoka GPS: 34.9°N 137.8°E Matcha Producer: Atsumi Ryota Cultivar: Tsuyuhikari Harvest: May 2025 Cultivar: Tsuyuhikari (露光 / つゆひかり) is a relatively new tea cultivar developed in Shizuoka by crossing Yabukita (薮北) and Shizu 7132 (静7132). Its vibrant colour, natural sweetness and umami makes it a coveted cultivar for high quality shade grown teas (kabuse and gyokuro); it is also an increasingly popular cultivar for matcha. 露 (tsuyu): dew 光 (hikari): light Recommendations: 1. Sift 2g of matcha into your bowl. 2. Add 10ml of water (65° C) to 2g of matcha; whisk in circles, to create a homogenous paste. 3. Add 50ml of water (65° C) and whisk briskly to create a rich froth. 20 seconds should be enough to create smooth, rich froth. About the producer: unlike many folks in this region, Atsumi San was not born a tea farmer. With an academic backround in Agricultural Science, he began a professional career at a food trading company. Soon after, he fell in love an organic farming life; he moved his family to the mountains and has never looked back. Also superb on ice. Add 2g of tea to 50ml of water and 50ml of crushed ice. Shake!