MATCHA SIFTER we pulled this off the

we pulled this off the cupping table after noticing its layered floral qualities and distinctive mouthfeel

or "ancient tree"

this tea is referred to as Champagne Oolong

locale — San Yu (三余 "3 left") tea farm

as sun-drying theoretically leaves the enzymes responsible for aging alive)

MATCHA SIFTER we pulled this off theA stainless steel matcha sifter. Proportioned to rest comfortably over Matcha Bowl KUMO (our house chawan), this simple fine mesh sieve prevents clumping and is crucial to producing a well incorporated suspension. Dose matcha into the sifter with a chashaku, and scrape along the mesh with the back of the scoop until matcha passes through completely. Wash and dry thoroughly after each use.