Volcanic soils in Korea's Jeju Island yield this matcha. With a pleasant astringency and vibrant notes, this product blend very well with plant based milks, making it an ideal choice for smoothies an lattes. It is hence a best-seller among many of the coffee bars that we work with.
The cultivar is very similar to yabukita; the quality control and food safety standards in this farm are some of the best we've seen.
