The county of Matsuyama is considered one of the top locations in Kagoshima for gyokuro and matcha production. The volcanic Akahoya soil has excellent drainage and the climate is overall mild, which facilitates the growth of gyokuro and especially early cultivars. Though the temperatures are slightly below the average, the fluctuation between night and day proves beneficial to the overall quality of the tea. The tea fields furthermore sit at roughly 190m above sea level.
The best matchas in Japan come from Uji, Hoshino, and Kirishima in southern Kyushu. We source our tencha directly from a well-known and well-reputed organic tencha farm in Kirishima. For our matcha ikkyu, we use only the best leaves from the 1st harvest, which are specially milled for Sunday Natural in a granite stone mill in Uji. This milling process ensures optimal retention of nutrients as well as excellent texture, creaminess, and the development of the matcha's full aroma.
This tea is 100% from the above tea field in Matsuyama, Shibushi. Directly purchased from the tea processor next to the tea farm.