Stone-milled from the first harvest of Uji, Kyoto — shaded leaves, picked once a year, ground slowly so nothing of the leaf is lost. A matcha made for both koicha and usucha, and for quiet mornings.
| 内容量NET WEIGHT | 100g (3.5 oz) — Aluminum Pouch |
| 原材料INGREDIENTS | Matcha — 100% nothing added, nothing taken away |
| 用途USE | 濃茶・薄茶両用 — suitable for both koicha & usucha |
| 栄養成分NUTRITION · PER 2G SERVING | 5 kcal · Caffeine ~65mg |
| 原産国PRODUCT OF | Japan — Uji, Kyoto |
| 包裝PACKAGING | Aluminum Pouch — sealed at the farm in Uji, it keeps the matcha as fresh as the day its leaves were picked and stone-milled |
Sift the matcha into a warm bowl. Add water just off the boil, cooled slightly, and whisk with a bamboo chasen in a fast “W” until a fine foam forms. Drink at once.
Twice the matcha, a third of the water. Knead slowly with the chasen — never whisk — until it turns glossy and thick, like warm honey. Homare is graded for this: smooth, gently sweet, never harsh.
Uji has grown tea for eight centuries. The river mist, the shaded fields, the first spring picking — 一番摘み — when the leaf holds the most of itself.
Homare — 誉れ, “honour” — is our ceremonial grade from that first harvest: leaves shaded before picking, stone-milled in small lots, sealed plainly. The label is white, the words are few. What matters is in the bowl.
Brought to Texas by Kolben, served the way it is made — simply.