Kokoro Ceremonial Mizuba Matcha 40g

Origin & Cultivars
Grown in Uji, Japan—one of the world’s premier matcha regions—Kokoro is hand‑harvested from the first‑flush, oldest tea plants. It’s skillfully crafted from three elite cultivars (Samidori, Asahi, Gokou).

Leaf-to-Powder Process
Leaves are shade‑grown, then stone‑milled to order at a 100‑year‑old family manufactory in Uji. The result is a vibrant, non‑GMO ceremonial matcha, free from radiation and heavy metals.

Flavor & Aroma
Expect a rich, smooth umami core with milk‑chocolate aromatics, followed by layered sweetness reminiscent of red wine. A tea‑blogger even said, “I don’t have words in English or Japanese to describe it.” :contentReference[oaicite:1]{index=1}

Brewing Guide
Warm your chawan, then whisk 1–2 g (about 1 tsp) of matcha into a thick paste (koicha) using 1 oz of 160–175 °F water. Add an additional 1.5–2 oz, then whisk into a frothy usucha with a bamboo whisk (chasen), using an “M” motion. Enjoy immediately. :contentReference[oaicite:2]{index=2}

Size & Quality Assurance
Each 40 g tin yields approximately 20–30 servings. Non‑GMO, certified free from radiation and heavy metals, and ideal for traditional ceremonial prep.

Storage
Keep sealed in a cool, dry place or refrigerate after opening to preserve vibrant color, delicate aroma, and full antioxidant potency. Use within 6–12 months of milling for best results.