Harvested in the second flush and shaded using the Jikagise method, captures the essence of well-crafted Nibancha. While the color is softer and the taste slightly more bitter, it offers a pleasant mellow flavor with moderate umami and aroma. Enriched with catechins and L-theanine, it balances function and flavor—ideal for daily matcha drinking.
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 shading—closer to 30 days—the 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 Japan’s most famous matcha-growing region, tea plants grow in rich, mineral-filled soil by the river. This soil drains well and, along with the area’s 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 umami—a 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.
