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Gently pat the whisk dry and place tine-side down on a clean surface to finish drying before returning to the plastic case or matcha stand
Origin: Region: Leaves from Shizuoka prefecture
it has been very difficult to achieve using organic fertilizers
they became the mainstream of Japanese tea containers and came to be called kyusu (teapot)
the Yokote teapot came to be made
Shogyokuen Izumi no Shiro Ceremonial Matcha Houjicha Gently pat the whisk dryTasting Profile: Umami, smooth, creamy with hints of nutty notes The delicious blend of tencha leaves (tea leaf processed into flakes) by master blender, CEO Hiroshi Kobayashi, has created exquisite matcha for tea ceremony practitioners. Izumi no Shiro, literally the "white of the wellspring", is a matcha with an excellent, smooth umami flavor perfect for usucha. Flavor Profile Based on our own tasting, this product has the following profile. However,
