EMERALD (Imperial-grade MATCHA) 30g

An intensely rich level of umami, with creamy texture, and very little astringency, this wonderful matcha from Uji, Kyoto.

For Those Who Seek Blissful Moments

Enjoy the delight of high-quality spring-harvested matcha, renowned for its rich aroma and vivid emerald green color. This premium matcha offers a delightful taste with minimal bitterness and a smooth, creamy texture.
It can be savored as Thick tea or Thin tea, allowing you to experience its exceptional color, fragrance, and flavor.

Enhance your personal moments and make cherished memories with this luxurious matcha blend.

 Size: 30g / 1.1 oz (Can) / Harvest: Spring

Product Details

• Ingredients: Green tea (Tencha)
• Harvest: Spring (In order to create this specific flavor profile at this price, leaves from current and past year may be blended). Importance is placed on final matcha flavor in blending.
• Packaging: Silver plastic bag inside the can.
• Region: Cultivated and ground in Kyoto, Japan.
• Storage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.

Did you know matcha is best when it's freshly ground?

How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.

While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.

Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.

As a rule, we do our best to ensure that the MATCHA DAYS branded matcha is never older the 6 months from grinding.