Cultivar and technical information
This matcha comes from Uji, which is to say Kyôto Prefecture—the cradle of matcha culture and Japanese tea culture more broadly. Blending (or assemblage, or “gôgumi” in Japanese) has become standard practice for matcha, more so than for other types of teas. This culture of blending is particularly widespread in Kyôto. It is generally very hard to find a tencha (raw, unground material) that combines the qualities of taste, fragrance, and colour. The difficulty of finding such a tencha is why there is this culture of assemblages, to make matcha that is as pleasing as possible.
This matcha was made using spring harvest tencha from Kyôto Prefecture.

The nose
The fragrance is sweet and slightly herbaceous.

The mouth
We have here a robust matcha where umami and astringency balance each other out wonderfully. There are vegetal aromas and berry nuances. And the aftertaste is powerful, sweet and creamy.

Summary
This is a matcha with a powerful taste, which could be used as the basis for a luxurious latte.

Technical description
Type of tea: Matcha
Origin: Kyôto Prefecture (Wazuka, Uji-tawara, Minami-yamashiro)
Cultivar: Saemidori, Oku-midori, Hôshun