What you taste depends entirely on what happens after harvest. Shade-growing, steaming, and stone-grinding, roasting of the leaf are the three distinct processing paths that create three completely different teas from the same leaf.
Higoro culinary matcha is shade-grown before harvest, which increases chlorophyll and umami development. It's then steamed to preserve the green color and delicate flavor, and milled into powder. This processing creates the smooth consistency that works in lattes and everyday drinking.
Hojicha takes tea leaves through roasting. The roasting process develops warmth, earthy depth, and naturally low bitterness. The result is a comforting afternoon tea that's smooth to drink and easy on the palate.
Genmaicha combines roasted tea leaves with roasted brown rice. This pairing creates a lighter tea with toasty notes and naturally reduced caffeine. One leaf, three different processing methods, three fundamentally different drinks.
What You're Getting:
- 50g each of shade-grown matcha, roasted hojicha, and roasted rice genmaicha (roughly 10 servings per tea)
- All three sourced directly from Uji, Kyoto
- Three distinct processing methods to understand
- The foundation for understanding how tea actually works
Make all three. Taste how processing transforms everything.
