#0027.K6 Obubu Matcha: Okumidori Single Cultivar Matcha from Wazuka, KyotoOkumidori variety (cultivar) of tea plant is one of the primary cultivars used for matcha, produces a matcha with a deep green color. This cultivar is a matcha from Uji. It is a cultivar that is known for having a strong taste and aroma. If you are curious about comparing across different cultivars, Obubu Tea Farms also has available a cultivar comparison set representing some of the major cultivars that are particularly well suited for Kyoto

Ingredients: Chilli pepper

This contest is judged by French food critics/scholars and they will evaluate not just the taste and aroma but also the compatibility with French cuisine as well as the packaging

Powdered Hojicha - 10 grams

卒業後、武蔵野美術大学近くにて、自身の工房を併設するカフェボノボノスを東京都小平市で運営。 土という素材を生かしながら日常に溶け込むような形や質感をめざしてうつわやアクセサリーの制作をしています。

5g of tea (one tea bag)

In 1973 they finally transitioned to doing the final processing of the tea themselves and have continued on that path since

2013 Yukitaka Umehara (third generation) appointed as representative director

offering a taste of Japanese tea tradition and culture

unrolled tencha tea leaves are then separated into two groups

Received awards including Good Design Award 2004 & 2011 in Japan

is when leaves have the most flavor

窯変(ようへん)とは、焼くことで生まれる独特で不確かなやきものの表情。