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OGATA
AGOBAY Kyoto Matcha
30g Uji special blend, ceremonial class
NOTIFY ME WHEN AVAILABLE
Description
Our ceremonial-grade AGOBAY matcha is sourced from the banks of the Uji River near Kyoto, Japan, and ground in small batches from superior tencha using a traditional stone mill. As an Asahi variety, it is crafted using natural ‘honzu’ shading, a 400-year-old method where tea plants are covered with ‘yoshizu’ (straw mats) and straw to enhance the flavour and texture of the tea. Carefully mastered by Hideki Kuwabara, this AGOBAY special blend focuses on an elegant aromatic style. With its rich umami, sharp astringency and the scent of a green temple garden, it refreshes your heart and soul.
Stockist
AGOBAY Showroom ZurichLocated in the southern part of Kyoto prefecture, the Yamashiro region has long been renowned for producing green tea of the highest quality. In the picturesque city of Uji, whose name means ‘surrounded by mountains on three sides’, tea houses are dotted among the traditional architecture lining the banks of the Uji River, while a journey through the rolling landscape reveals evergreen tea fields covering the terrain like a patchwork quilt. Home to fertile soil and a warm climate, the region also attracts a dense morning fog that not only prevents frost from forming, but provides tea leaves with moisture that leads to rich aromas. These natural attributes, combined with the region’s close proximity to Kyoto, have provided a platform for tea cultivation to prosper over the past eight centuries. Read more about the special AGOBAY matcha blend in our Uji Matcha story.
Kyoto Uji Matcha
Brewing recommendation: Put 1/2 teaspoon of matcha in a bowl, pour 80 ml of 80°C hot water over it and whisk with a bamboo whisk until frothy. We recommend storing it in the fridge to preserve its full aroma.
As our objects are crafted in small batches and often made to order by our artisans, we regretfully do not accept any returns.
