Emui: Handmade Matcha Bowl Kogaregasumi 焦霞 (Autumn Ember) grain A longer steaming breaks up

A longer steaming breaks up the leaf more

hoshun flushes 10 days earlier than the standard Yabukita cultivar and is meant for early harvesting to create high grade tea

The tea leaf is harvested in the last two weeks of June and "fermented" with Tarui-san's own method to create a smooth flavor profile that doesn't need to be sweetened

Gyokuro Category winning gyokuro (Minister's Award)

Farmer Info

Emui: Handmade Matcha Bowl Kogaregasumi 焦霞 (Autumn Ember) grain A longer steaming breaks upThis matcha bowl was created by mixing clay and ashes of twigs and leaves of buckwheat from Tokushima. The color of this bowl comes from the buckwheat ashes, and each piece has different "expression" in its color and shape. Color Kogaregasumi (Autumn Ember) A dusky blend of earthy browns, faded greens, and charcoal blacklike smoke from a dying fire in the depths of an autumn mountain. The name also echoes the word "longing" ("kogareru" in Japanese),