A top-tier matcha designed for thick tea. Kagoshima is located on the southern-most part of the Japanese island, Kyushu. Kagoshima has a humid subtropical climate, where hazy humid mornings provide an additional cover from the sun, resulting in more theanine in the tea. We initially kept this matcha for ourselves. After witnessing all the love for high-end matcha this year, we felt that our fans might enjoy it as well. While it is designed for making koicha, you can most definitely use it to make a frothy, umami-rich usucha. Suffice it to say, this is an excellent choice for the matcha connoisseur. Origin: Kagoshima Harvest: First flush Cultivar: Okumidori, Saemidori, Goko Taste Profile There is a dark chocolate flavor that feels around 70-80% cacao. The mouth is flushed with umami, which then turns into a slight astringency. The aroma reminded us of a wet forest floor, rich with nutrients and teeming with the Earth's energy. 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).