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Jobetsugi Ceremonial Matcha (Thin Grade)

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$11 $22 In stock

Grown under shade in the gardens of Wazuka Valley, south of Uji, Jobetsugi comes from a region that has made matcha for centuries. The leaves are picked in the first spring harvest, when the savory umami in the cup is at its peak, then air-dried into the raw leaf called tencha. Stone mills grind that Tencha to powder slowly, stone turning against stone, and a single small tin takes close to two hours. What remains is a fine, brilliant-green powder, meant to be whisked into a bowl, not steeped in a pot.

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Customer Reviews (4.8 / 5 · 4 reviews)

Lucy ★★★★★

The first spring harvest really comes through — there's a deep savory note under the green that I wasn't expecting from a thin grade. Whisked up smooth with almost no grit, and it stays vivid rather than turning bitter halfway through the bowl.

Charlotte ★★★★★

I usually drink this first thing in the morning, and the savory depth really comes through compared to the flat stuff I've had before. You can tell it's a first spring harvest from Wazuka Valley — the color is a deep, vivid green. Genuinely the best thin-grade matcha I've bought.

Natalie P. ★★★★★

Whisked this up thin for my afternoon break and the savory umami really comes through before the sweetness. Grown in the Wazuka Valley shade, you can tell it's a proper ceremonial grade — no bitterness at all, even when I use a bit less water.