Uji Matcha IZU in Kebataki can 40 g | Matcha Ichibancha

Our Matcha is Ichibancha, it comes from the first time of the year, and it originates from Uji region in the province of Kyoto, which is the oldest locality for production of Japanese green tea. Like Gyokuro tea, tea leaves grown in the shade are used for production of Matcha tea. Thanks to the slower growth of the shaded bushes, the tea leaves have a larger content of amino acids, which provide a sweeter taste of the resulting tea. It is this sweet taste which is the sign of a good quality tea. If after harvesting the leaves are rolled before drying the tea produced is Gyokuro, if not the leaves are used for production of Matcha powder.

Powdered tea was brought to Japan by the monk Eisai in the year 1191 together with Zen Buddhism, and whilst this was forgotten in China over the course of time, in Japan this developed as an element of the tea ceremony and became an important part of the national culture. The process of production of powdered Matcha tea has been perfected over the centuries precisely in the Uji region in the province of Kyoto.