Taste one of the most special Matcha! Tsubokiri autumn Matcha only available once a year. Limited quantity!

Tsubokiri Matcha, made from buds of excellent quality, is an exquisite Koicha tea, which is gorgeous even when prepared as a thin tea. When prepared as a thick tea, a rich, creamy, and round-bodied flavor is unlocked, reminding of the aroma of roasted pumpkin seeds and pumpkin, with a creamy, milky, and sweet aftertaste. As Usucha, it is a light, green, fresh, umami-rich, particularly sweet milky Matcha which tolerates water at lower temperatures; it does not become bitter.

Traditionally, before the era of air-tight packaging, tea farmers used to keep their tea in large "tsubo", vessels. In Kyoto, in the summer season, they sealed the tsubo with paper and carried them to Mount Hiei. The mountain was cool, keeping the precious Uji tea fresh and aromatic. The farmers kept their Tencha in tsubo all year round and only took out the amount they wanted to grind for matcha. In late October or the beginning of November, the seal of the jar with new tea plucked in spring is ritually broken, and the new tea is used for the first time. The ritual of breaking this seal of the tea jar is called "tsubokiri".

Available from early October until early December.