Gojo no Kokoro features Asahi cultivar, a rare variety that originated in Uji. The tea is grown in a single estate and shaded for 40 days before it is first picked in the spring, the first harvest of the year, which yields the best quality of matcha. It has a unique aroma of fresh forest green, is umami, and has a long aftertaste. Balanced astringency and bitterness. Our single estate matcha tea leaves are picked, stone ground to a very fine size of 5 – 7 microns, and packed in Japan.