location: Makizono Village, Kirishima, Kyusu Island, Japan
harvest: Spring 2021
brewing method: Preparation of Usucha (thin tea): Sieve two matcha-spoon-heaps (2g) of the powdered tea into your bowl. Add about 100ml of 90°c water. Gently mix with a bamboo whisk (soak your whisk in warm water before use to prevent breaking) and then start whisking until a fine, thick foam forms on the surface of the tea.