This matcha is our flagship matcha (also known as Ceremonial Matcha Uji). It is made of two cultivars: Yabukita, known for its robust profile and Goko, which is known for its richness. This tea offers a little more complexity than last year’s CMU and is recommended to be consumed either by itself or in a very decadent latte. Origin: Uji, Kagoshima Harvest: First Flush Cultivar: Goko, Yabukita Tasting Profile There is some initial bitterness that starts to dissolve into a bready flavor and pillowy mouthfeel. We found that the bitterness and sweetness balanced each other, leaving us feeling refreshed and slightly grounded. Den's Preferred Brewing Matcha: 1 g or 1 chashaku scoop or 1/2 tsp Water: 2 oz @ 180°F Whisk matcha well with a chasen (bamboo whisk).