Tsubokiri is the seasonal matcha available from late September to mid-November

“Tsubo” means “tea jar”. “Kiri” means “to cut/ to open”.

In old days, Japanese tea maker would store the new harvest tencha, unground matcha leaf, from May in a tea jar, and let the tencha age for a bit in a cool environment.  Then open the tea jar in October or November to produce Matcha. By then, the tencha will be fermented for about 6 months, and taste rounder

Tsubokiri Matcha, available in Fall, presents a mature, round fragrant and taste


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