Ogura matcha is named after the small sub-region of Uji where this tea was grown. It is primarily composed of the Samidori cultivar with a touch of Uji Hikari. The tencha (pre-ground tea leaf) was exclusively produced in Ogura and was expertly blended by a 12th generation Chashi (tea-blender). A special aging process called “jukusei” imbues the tea with a rich, almost fruity tomato-like aroma. Offering a very traditional Uji profile, this beautiful matcha is characterized by a harmonious balance of deep sweetness, savory umami, and invigorating astringency.