Kyoto-Nara Matcha Iri Genmaicha Green Tea with Roasted Brown Rice and Matcha
|Grade||Ichibancha (First Flush) Sencha and Tencha (Partially Shade Grown) Matcha of Camellia sinensus var. Yabukita (80%)|
|Harvest Date||During May|
|Farm Location||Kyoto and Nara Prefectures, Japan|
|Origin||Sencha and Matcha are blended from several Uji farms. Rice is 100% Japanese.|
|Harvest Method||Machine harvest after 20 days of shading.|
|Processing Method||Wilted, steamed, kneaded, sieved, cut, sorted and dried. Matcha is stone milled.|
The Sencha (whole leaf green tea) and Matcha in this blend are from Uji and the rice is 100% Japanese. The matcha is a Tencha grade tea, made from leaves of the Gyokuro (“Jade Dew”) Sencha harvest, which is shaded for 20 days prior to harvest.