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We are frequently asked why our Matcha is so different from other teas. One of the reasons is that we make our Matcha from 100% pure leafs. We have been researching for 30 years which are the most suitable varieties to make Matcha. The content in amino acids, theanine, catechin, etc, differs depending on the variety. For example, the Yabukita is rich in catechin, so it tastes bitter. The Samidori is rich in aminocides, so it has sweetness. The Okumidori is rich in chlorophyll, so its color is dark and bright green.
Leider gibt es für diesen Aussteller kein deutsches Firmenprofil.
Being a farmer and Tea shop lasts 110 years at the 4th generation in Shizuoka. The Japanese tea industry is usually divided into three parts. Cultivation, manufacturing and sales. The distribution service was added in the sense that it will serve from the entrance of the raw material to the delivery to you. What I want to say here About the field, I started to study pesticide-free cultivation for the first time to establish EU standards more than 10 years ago (exact years are confirmed). So make organic fertilizer, blur and grow without pesticides.