Earthy | Nutty | SmoothOrigin: Shizuoka Prefecture, Japan | Cultivar: Okumidori, Saemidori| Technique: shade grown, hand picked, stone-milledFarm type: Small family farms Scoop: 1 tsp / 2g in a bowl | Add: 2.5oz/ 75mL of water (170F) | Whisk: until bubbly and frothyBest within 30 days of opening. Keep refrigerated for prolonged freshnessThis matcha comes from the spring harvest of leaves from small family farms in Shizuoka. They are stone milled using traditional methods by a family business that has been producing green tea for 100+ years.