#0024.K6 Obubu Matcha: Basic Culinary Grade MatchaObubu's Basic Culinary Grade Matcha is their most economical selection. It is ideal for large scale food production. Basic Culinary Grade Matcha is produced using unshaded, autumn harvested leaves and a ball mill which allows large quantity of matcha powder to be produced. However, due to its production process (crushing tea leaves into matcha by falling stones), some of the aroma and flavor of the tea leaves are lost during the process. The color

Miyama’s white porcelain is created by firing porcelain clay which is rich in glass component at 1340 degrees

we only use selected materials and each work is carefully made by hand

classic cultivation and production techniques:

different water profiles

5 = brilliant green): 4/5

deep in the mountains of Shizuoka

This plate design evokes the horizon over the sea

Origin: Made in China

Cultivar: Saeakari

Kanazawa Daichi's soybean coffee powder uses 100% organic roasted soybean from Ishikawa Prefecture-based Kanazawa Agriculture (agricultural division of the same company)

3000-unit lots

The series features the sakura bark as an "obi" or kimono sash framed by polished wood of different types