Nutty Matcha

A roasted matcha, blended from Shizuoka, Kagoshima and Uji tencha. What makes it nutty is the firing, not the leaf: roast strength runs from 7 to 10 across the range, and a higher number means a more strongly roasted, nuttier cup and a less vivid green.

Six grades from No.1000 to No.3200. No.1600 and above are first harvest (ichibancha). All are lightly steamed, which keeps the flavour clean rather than heavy.