PRODUCT DETAILS
You will walk the extra mile to gain an inch just to obtain the best of the best in the world of matcha production. Chaseki gives the Heritage Grade label only to the best and most luxurious Matcha products which also require a particular set of production criteria:
1. The tea leaves must get shaded for at least four weeks or more.
2. The tea plants must get shaded under a canopy, without direct contact with the leaves, to prevent the shading material from causing damage to the young leaves, and allowing the plant to grow freely.
3. This technique also allows the plant to be handpicked, and the harvest must occur in the spring.
4. The picked leaves must be steamed and dried into leaf flakes called Tencha using a Tencha roasting facility.
5. After the tea leaf stems and veins got removed, the Tencha must get chopped into even small pieces for grinding.
6. The grinding must be done on a stone mill.
Often we forget to talk about another important step. As a crop, tea leaves will inevitably vary from year to year. To recreate the same fantastic flavor profile year after year, it takes the high skills of a master blender and Shogyokuen’s CEO, Hiroshi Kobayashi.
His ability to appraise tea leaves is matched only by a handful of industry professionals in Japan. The Kobayashi’s themselves utilize leaves, cultivated on a dedicated tea field, especially for their Shogyokuen’s Heritage Grade Matcha products.
FLAVOR PROFILE
Kakuun has delicate aromas of freshly picked parsley, buttered asparagus, spinach and cooked peas, combined with the creaminess of avocados. The incredible Umami flavor is followed by notes of Hazelnut and Macadamia.
1. The tea leaves must get shaded for at least four weeks or more.
2. The tea plants must get shaded under a canopy, without direct contact with the leaves, to prevent the shading material from causing damage to the young leaves, and allowing the plant to grow freely.
3. This technique also allows the plant to be handpicked, and the harvest must occur in the spring.
4. The picked leaves must be steamed and dried into leaf flakes called Tencha using a Tencha roasting facility.
5. After the tea leaf stems and veins got removed, the Tencha must get chopped into even small pieces for grinding.
6. The grinding must be done on a stone mill.
Often we forget to talk about another important step. As a crop, tea leaves will inevitably vary from year to year. To recreate the same fantastic flavor profile year after year, it takes the high skills of a master blender and Shogyokuen’s CEO, Hiroshi Kobayashi.
His ability to appraise tea leaves is matched only by a handful of industry professionals in Japan. The Kobayashi’s themselves utilize leaves, cultivated on a dedicated tea field, especially for their Shogyokuen’s Heritage Grade Matcha products.
FLAVOR PROFILE
Kakuun has delicate aromas of freshly picked parsley, buttered asparagus, spinach and cooked peas, combined with the creaminess of avocados. The incredible Umami flavor is followed by notes of Hazelnut and Macadamia.
A heavenly Matcha with a silky finish. This specialty is packed with high levels of L-theanine and other amino acids. A perfect beverage for studying, writing, or any other intellectual activity.
Kakuun has a thick and juicy mouth feeling with long finish.
We recommend enjoying Kakuun as Koicha - thick Matcha.
PRODUCT INFO
Name: Highest Grade Matcha, Kakuun
Japanese name: 抹茶 鶴雲
Net Weight: 40 gram / 1.4 oz (can)
Cultivar: Asahi Single Cultivar
Grade: Heritage Grade
Harvest: May Region: Kyotanabe, Kyoto.
Vendor Info Name: Shogyokuen Type:
Tea factory, family business CEO: Hiroshi Kobayashi
Established: 1827
Employees: 12
- Description
PRODUCT DETAILS
You will walk the extra mile to gain an inch just to obtain the best of the best in the world of matcha production. Chaseki gives the Heritage Grade label only to the best and most luxurious Matcha products which also require a particular set of production criteria:
1. The tea leaves must get shaded for at least four weeks or more.
2. The tea plants must get shaded under a canopy, without direct contact with the leaves, to prevent the shading material from causing damage to the young leaves, and allowing the plant to grow freely.
3. This technique also allows the plant to be handpicked, and the harvest must occur in the spring.
4. The picked leaves must be steamed and dried into leaf flakes called Tencha using a Tencha roasting facility.
5. After the tea leaf stems and veins got removed, the Tencha must get chopped into even small pieces for grinding.
6. The grinding must be done on a stone mill.
Often we forget to talk about another important step. As a crop, tea leaves will inevitably vary from year to year. To recreate the same fantastic flavor profile year after year, it takes the high skills of a master blender and Shogyokuen’s CEO, Hiroshi Kobayashi.
His ability to appraise tea leaves is matched only by a handful of industry professionals in Japan. The Kobayashi’s themselves utilize leaves, cultivated on a dedicated tea field, especially for their Shogyokuen’s Heritage Grade Matcha products.
FLAVOR PROFILE
Kakuun has delicate aromas of freshly picked parsley, buttered asparagus, spinach and cooked peas, combined with the creaminess of avocados. The incredible Umami flavor is followed by notes of Hazelnut and Macadamia.
1. The tea leaves must get shaded for at least four weeks or more.
2. The tea plants must get shaded under a canopy, without direct contact with the leaves, to prevent the shading material from causing damage to the young leaves, and allowing the plant to grow freely.
3. This technique also allows the plant to be handpicked, and the harvest must occur in the spring.
4. The picked leaves must be steamed and dried into leaf flakes called Tencha using a Tencha roasting facility.
5. After the tea leaf stems and veins got removed, the Tencha must get chopped into even small pieces for grinding.
6. The grinding must be done on a stone mill.
Often we forget to talk about another important step. As a crop, tea leaves will inevitably vary from year to year. To recreate the same fantastic flavor profile year after year, it takes the high skills of a master blender and Shogyokuen’s CEO, Hiroshi Kobayashi.
His ability to appraise tea leaves is matched only by a handful of industry professionals in Japan. The Kobayashi’s themselves utilize leaves, cultivated on a dedicated tea field, especially for their Shogyokuen’s Heritage Grade Matcha products.
FLAVOR PROFILE
Kakuun has delicate aromas of freshly picked parsley, buttered asparagus, spinach and cooked peas, combined with the creaminess of avocados. The incredible Umami flavor is followed by notes of Hazelnut and Macadamia.
A heavenly Matcha with a silky finish. This specialty is packed with high levels of L-theanine and other amino acids. A perfect beverage for studying, writing, or any other intellectual activity.
Kakuun has a thick and juicy mouth feeling with long finish.
We recommend enjoying Kakuun as Koicha - thick Matcha.
PRODUCT INFO
Name: Highest Grade Matcha, Kakuun
Japanese name: 抹茶 鶴雲
Net Weight: 40 gram / 1.4 oz (can)
Cultivar: Asahi Single Cultivar
Grade: Heritage Grade
Harvest: May Region: Kyotanabe, Kyoto.
Vendor Info Name: Shogyokuen Type:
Tea factory, family business CEO: Hiroshi Kobayashi
Established: 1827
Employees: 12