DESIGN

Ceremonial matcha 

from the farm-grown mono-variety Okumidori is famous for its light fruity acidity, delicate flavor and rich umami, making it ideal for uducha and cocktails. Okumidori's peculiarity is that it ripens later than other varieties. Slow hardening of the leaves allows for high yields and excellent quality, and double shading adds depth and richness to the tea.

The rich notes are reminiscent of chamomile with a hint of green apple, sweet young corn and peas.

This organic matcha 

is an excellent choice for creating a variety of drinks thanks to its rich green, delicate texture. Matcha Komorebi is ideal for matcha lattes, mixes with tonic or juice, leaving room for creative experiments in flavor combinations. It is made from young tea leaves carefully harvested in Shimane Prefecture, Japan.

Rich notes of fresh lawn, baked apple, and walnuts.