This is the cream of the crop. It is a ceremonial matcha reserved for special ceremonies. This tea is grown along the banks of the Uji River, where the soil is rich. The tea plants are deeply shaded. The leaves are hand-picked while still young. Since it's only harvested once a season, the tea plant has the rest of the year to build up and make the best matcha next season. This cycle creates maximum umami levels. The tea is air-dried and ground by traditional stone mills.
