The Shibushi farming collective's fields are located between the Pacific Ocean and the mountains of southern Kagoshima. They specialise in exceptionally efficient organic farming using custom developed machinery for gentle 100% natural pest removal. After harvesting, the leaves are matured for several months to make Kuradashi Tencha, which is then milled into Matcha. The aging process gives the tea a more rounded, mellow flavour with a deep umami.
This Matcha is purchased directly from the organic farming collective in Shibushi and is packed on-site.