◎MACCHA
Maccha tea leaves come from the same shaded tea field as Gyokuro. Only they are steamed and dried without going through the process of hand rubbing. Stems and veins are sorted out to leave only the blades, at which state the product is called TENCHA.
Tencha is then stone-ground into fine powder that is none other than Maccha.
Maccha is actually much less bitter than it appears to be when served to you foamy thick and deep green. Due to the difference in processing, it has as a characteristic a mellow sweetness and a very subtle bitterness. Its flavor is markedly deepened as it is stone-ground and in a powdered state contains all the nutritions of Green tea leaves to be taken to its last particle. Please enjoy Maccha at Tea Ceremony and enjoy also at home without ceremony in your favorite desserts and cooking as you like.

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UJIMACCHA

◎FUKAMUSHI SENCHA: DEEP STEAMED SENCHA
Fukamushi Sencha is as its name indicates in Japanese the kind of Green tea that is steamed from two to three times longer than Sencha in comparison with which the aroma is slightly diminished but a shorter brewing time is required for preparing this sweet and full-bodied tea called Fukamushi Sencha.
A longer steaming time allows the tissue of tea leaves to become fragile and break into small pieces. It is for this reason that it takes less time to brew Fukamushi Sencha. When brewed and poured into a cup, Fukamushi Sencha has a deep green color distinctly different from the yellow of Sencha.

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The deep steamed sencha:
Deep green water in color, shorter brewing time