Uji Premium Matcha Seian

Beautiful matcha from the shrubs of the Saemidori cultivar from the legendary Uji, suitable for preparing thick Koicha tea. Only the highest quality teas are intended for this matcha preparation style.
Dark green matcha has a dense full and intense compact taste without a single disturbing element. In the mouth and on the palate, it acts as a taste unit and creates a strong experience in which it is first difficult to find a way. It reminds us of delicious pea puree, strong beef broth, and whipped cream, ... We keep looking for words. And only in the second and third sip and the following endless aftertaste are we able to identify the wonderful taste of umami, white mulberry, peeled almonds, roasted chestnuts, and much more ...

Preparation

3 full bamboo spoons Chashaku of matcha (4 g), 30-40 ml of water at a temperature of 70 °C, mix firmly with a bamboo whisk.

About the farmer

Farmer Yoshiaki Nakanishi grows tea trees organically in a small field on the plains above the legendary city of Uji in Kyoto Prefecture. In combat, pests rely only on their natural enemies and their own eyesight. He regularly goes through the field and manually collects beetles that eat tea leaves. He takes care of the tea trees himself and also processes them himself. Instead of chemical fertilizers, it uses straw, fish processing residues, and rapeseed sludge. The two-layer shading of tea trees before harvest (Kabusé) continuously adjusts to the position of the sun to achieve an ideal balanced shading. Small insects are sprayed with coconut oil, the area around the garden is planted with Indian sesame, which repels small pests. Faithful inhabitants of the garden are also frogs, which have a wide range of small insects on their diet.

About the Saemidori cultivar

Cultivar bred by the Research Institute for Tea and Vegetables in Mie Prefecture. It was created by crossing Yabukita and Asatsuyu cultivars and was registered in 1991 as # 40. Tickets sprout about 4 days earlier than Yabukita. Cold resistance is similar to Yabukita. Compared to Yabukita, shrubs also have a higher yield, they are very suitable for the production of Sencha and Gyokuro teas. These Saemidori teas have a typical bright green color, rich aroma, full and typical umami taste. Cold resistance is similar to Yabukita.