CHARACTERISTICS:   Refreshing, Nuttiness, Earthy but never bitter HARVEST TIMING:   Ichibancha (1st Harvest) HARVEST METHOD:   Machine-Trimmed PRODUCTION METHOD: Machine-Grounded BREED:   Yabukita ORIGIN:  Uji, Kyoto, Japan Our House Matcha is cultivated and harvested in the rolling hills of Uji near Kyoto. Each batch of House Matcha comes from Ichibancha, the first harvest of the year, carefully grown using the Jikagise method of covering tea trees directly with fabric to shield the delicate leaves. The cold climate of Uji promotes slower growth of the tea leaves, leaving a taste that is both savory and full-bodied.