Jeju's volcanic terroir and natural fog-shading produce a matcha that stands apart from Japanese versions. Mineral-rich volcanic soil lends a distinctive depth. On this island, the subtropical mists take the place of the shade nets Japanese producers rely on.
Tasting Notes
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Origin
Land
200-600m
Craft
Spring (1st flush for ceremonial) harvest. Naturally shade-grown, steamed, dried, stone-ground to powder.
From the tea table
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