

Full bodied, deep green, smooth,
bittersweet and balanced umami
About this tea
Matsu no Midori is a classic Uji Matcha for everyday thin-tea (usucha) produced by our old friend Hisaki Horii who is an 8th generation gyokuro and matcha producer. He is running his family’s Uji, Kyoto-based tea business Hekisuien, which was established in 1867. 松の翆 “Matsu no Midori” means dark green like the leaves of a pine tree. In the Zen world, the green color of pine and the endurance of the tree itself is auspicious because pine trees keep their green leaves even in winter. Matsu no Midori has an enduring green presence with a slight note of hazelnut from the traditional bricks in the furnace used for baking by Mr. Horii. This approachable matcha is particularly full-bodied and slightly sweet.
Origin
Uji, Kyoto, Japan
Ingredients
Green tea
Origin
Uji, Kyoto, Japan
Caffeine Level
High
Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.
0 MG
100 MG
Preparation
- Imperial
- Metric
Traditional Preparation
Sift 1 tsp (2g) into a chawan
Add 2.5 oz (75ml) water at 170°F (75°C)
Use a chasen to whip into a smooth, rich foam
Teaware
Everything You
Need to Make Perfect
Matcha at Home
Everything You Need to
Make Perfect Matcha at Home


Origin
Uji
Kyoto, Japan
The small city of Uji is located on the southeast border of Kyoto and is renowned and widely considered to produce some of the best teas. The lower elevation tea gardens along the Uji River have warmer soil, which are favored when producing shade-grown teas like tencha and gyokuro.




Region Details
Region
Southwestern Honshu, Japan
Elevation
50 - 200 meters
Harvest
May - June
Cultivar
Gokou, Samidori, Asahi, Uji Hikari