#0233.K6 Baisa Nakamura: Uji GyokuroIngredients: Green tea Cultivar: Cultivation: Shaded for about 3 weeks for extra sweetness and umami Harvest: Spring Processing: Steamed and frozen, Nakamura san then processes the tea in small 500g batches at his mini factory in Uji, Kyoto. Region: Uji, Kyoto Baisa Nakamura is a new, premium concept cafe + mini tea factory located on the road to the Byodoin Temple in Uji, Kyoto, the heart of historical Japanese tea culture. The Nakamura family

Size: 173 × 132

The amounts above are guidelines

and Itoshii tabemono

toasty flavors

The first steeping parameter is meant to extract an umami syrup

Harvest: Spring 2023

Available in single unit and set of 5 units

white paper

BANCHA - 番茶 or 晩茶 - A type of tea leaf processed in the same way as the ones above but allowed to grow to a large size for higher volume

calcium: 358 mg

This tea combines the refreshing flavor of sencha with the unique and elegant aroma of sakura

constant temperature environment) in the resealable container should keep the matcha at optimum quality for 1-2 months