Description
From Uji, Kyoto, a famous matcha production area with a long history.
This selected Kyoto Uji high-quality matcha is carefully prepared by craftsmen and ground with a stone mill. It has a beautiful blue color, a bittersweet balance, and a perfect taste.
Uji Shimo Premium Matcha is famous for its mellow and rich flavor, smooth taste and refreshing aroma.
High-quality tea from Uji, Kyoto, is carefully selected by tea masters, aged in the tea cellar for a period of time, then mixed, and finally ground with a stone mill.
The aging process makes the flavor richer, while the stone grinding enhances the smooth sweetness - which is the perfect embodiment of the craftsmanship.
This matcha is not only attractive in color, but also exudes a refreshing and pleasant aroma, which is worth your careful taste.
[About matcha in specific production areas/farms]
In recent years, the production of cheap matcha used for pastry production and export has increased, but the satisfaction brought by bamboo, hand-picked, stone grinding, and carefully brewed high-quality matcha is priceless.
The flavor of this matcha is made through fine shade cultivation (*) and fertilizer management, as well as hand-picking of each piece of tea and grinding it slowly with a stone mill. The taste is extremely sweet and rich, with a long and mellow aftertaste. There is no other tea in the world that can bring you such a complete sense of satisfaction.
It is obviously different from machine-ground matcha or matcha produced in countries other than Japan. Its excellent flavor is being recognized by New York and other overseas regions, and has set off a boom.
[Shading Cultivation] A cultivation method to promote the growth of new shoots by blocking the sun.
This cultivation method uses straw, reed net or sunshade cloth (usually made of black synthetic fiber) to block the sun for a long time: the shading rate of jade dew and ground tea (matcha before grinding) reaches 95-98% and lasts for about 20 days; while the shading rate of the head stubble shade tea is 60-75%, lasting for 7-10 days. In addition to shading, the general management and fertilization conditions of tea gardens are usually much more detailed than those of sencha.
来自京都宇治，一个历史悠久的著名抹茶产区。
这款精选京都宇治优质抹茶，由匠人精心调配，并以石磨研磨而成。它拥有美丽的蔚蓝色泽，苦甜平衡，口感完美。
宇治石磨特级抹茶以其醇厚浓郁的风味、顺滑的口感和清爽怡人的香气而著称。
来自京都宇治的优质茶叶，经茶艺大师精心挑选，在茶窖中陈化一段时间后，再进行调配，最后以石磨研磨。
陈化过程使风味更加浓郁，而石磨研磨则提升了顺滑的甜味——这正是匠人技艺的完美体现。
这款抹茶不仅色泽诱人，更散发着清爽怡人的香气，值得您细细品味。
[关于特定产区/农场的抹茶]
近年来，用于糕点制作和出口的廉价抹茶产量有所增加，但用竹筅，亲手采摘、石磨研磨，并遵循悠久传统，精心冲泡的高级抹茶所带来的满足感，却是无价的。
这种抹茶的风味，是通过精细的遮荫栽培(*)和施肥管理，以及手工采摘每一片茶叶并用石磨慢磨而成，口感极其甘甜浓郁，回味悠长而醇厚。世界上没有任何其他茶能像它一样，一杯就能带给你如此完整的满足感。
它与机器研磨的抹茶或日本以外国家生产的抹茶有着明显的区别，其卓越的风味正被纽约等海外地区所认可，并掀起了一股热潮。
[遮荫栽培] 一种通过遮挡阳光来促进新芽生长的栽培方法。
这种栽培方法使用稻草、芦苇网或遮阳布（通常由黑色合成纤维制成）来长时间遮挡阳光：玉露和碾茶（研磨前的抹茶）的遮光率达到95-98%，持续约20天；而头茬遮荫茶的遮光率则为60-75%，持续7-10天。除了遮荫之外，茶园的一般管理和施肥条件通常比煎茶要细致得多。