Carefully hand-picked from the first spring harvest, Heavenly is shaded for 30 days using the traditional Tana method to elevate chlorophyll and L-theanine levels. This results in an ultra-smooth texture, rich umami, delicate sweetness, and a noble, lingering aroma. Grown in fertile, riverbank soil, this rare matcha offers a vibrant green hue and is ideal for Koicha and Usuchaācrafted for those seeking the highest expression of matcha.
To develop its bright green color and smooth, rich taste, matcha is shaded for 20 to 30 days after harvest, where bamboo frames are covered with straw or fabric to block sunlight from reaching the plants. With less light, the tea plant slows photosynthesis, which leads to more chlorophyll and L-theanine. This process makes the flavor sweeter and less bitter. The longer the shadingācloser to 30 daysāthe higher the quality, with more complex flavors and more nutrients.
Soil & Terroir (Uji Riverbanks)
The area where matcha is grown greatly affects its taste and quality. In Uji, Kyoto, which is Japanās most famous matcha-growing region, tea plants grow in rich, mineral-filled soil by the river. This soil drains well and, along with the areaās misty weather and traditional farming methods, helps create matcha with a smooth, rich flavor and a clean finish. This is one reason why Uji matcha is considered one of the best in the world.
Umami Flavor
One of the key characteristics of high-grade matcha is its umamiāa naturally savory, smooth taste that lingers gently on the tongue. Unlike bitterness or acidity, umami feels rich and comforting, often described as brothy or creamy. You can appreciate umami best by sipping matcha slowly, letting it coat your mouth and noticing the round, mellow feel that stays with you after each sip.
