手工抹茶

The stone-milled texture is so fine it dissolves into the water almost instantly, and the color is this vivid, deep green. The first sip is grassy but smooth, with a sweetness that lingers long after. This first-harvest lot definitely tastes like the peak of the season.

The low-temperature stone milling really shows—the powder dissolves into a velvety, sweet brew with zero bitterness. I whisked it this morning and the color was so vivid, like fresh spring grass. First-harvest from Shizuoka is exactly the quality I was hoping for.

I’ve tried a lot of matcha over the years, but this one from Shizuoka is on another level. The shade-grown leaves give it such a deep, savory sweetness, and it whisks up unbelievably smooth with almost no clumps. Definitely my new morning ritual.