Miyamakaori is a new cultivar to us, and relatively rare in general! It is most often used for sencha and kamairicha (pan-fried green tea). In our experience, these sencha-oriented cultivars often make some of the most interesting matcha, and Miyamakaori is no exception.

Miyamakaori translates to "Deep Mountain Aroma." It's a little unclear what aspect of a mountain's aroma is being referenced here, but there is a brighter herbaceous note to it that reminds us of dandelion flowers (so maybe an alpine meadow isn't too far off?). This tea also has a wonderful savoriness that comes through as almost briny, but not quite. There's something about it that reminds us more of the smell of seaweed near our Minnesota lakes more so than seaweed from the ocean...so maybe imagine a scenic alpine lakeside and you're there.

Like all of our matcha, this one has been naturally farmed without pesticides or artificial fertilizers.

This tencha comes from a microterroir in the Northeast of Wazuka town called Monzen. There are a few other very well-regarded matchas on the market that come from this area specifically, so it's in good company!

As with all of our matcha, our Miyamakaori is milled-to-order by us in Minneapolis. This guarantees the highest percentage of aromatic compounds and antioxidants, as well as a smoother matcha.