Every year in June, we receive a few dozen tins of this tea... and that's it for the year.
Most of the time, early spring tencha (the leaves that will be milled into matcha) are allowed to 'mellow' for a few months. Hence, most spring harvest matcha is not milled and released until late summer or early fall. This is an exception: the May harvest was processed and milled in May.
As is usual with Yamaguchi San's tea, this matcha has a most creamy texture. Unlike other teas from this producer (which are more mellow), it has a most vibrant character that shouts 'shincha'.
This year’s offering is a blend of Saemidori and Tsuyu Hikari cultivars. Over the past 10 years that we've enjoyed Hoshino's shincha matcha, it's never failed to make the matcha whisker look like a hero: it is exceptionally easy to create beautiful froth.
The vast majority of this year's allotment will go to our Daily Ceremony subscribers, but we have a few tins available for you too.
