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Kabuse cha – Région Kyoto 50gr

Original price was: $100.00.Current price is: $95.00.

Kabuse cha – Région Kyoto 50gr

Original price was: $100.00.Current price is: $95.00.

Thé vert premium de Kyoto (entre Sencha et Gyokuro) – 100% cueilli à la main

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Kuki cha

$13.00

Kuki cha

$13.00

50 gr Stem part of green tea

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Kuki cha – Région Kyoto 50gr

Original price was: $35.00.Current price is: $32.00.

Kuki cha – Région Kyoto 50gr

Original price was: $35.00.Current price is: $32.00.

Morceaux de tiges de thé vert Gyokuro et Sencha

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Ceremonial grade organic Matcha (12 bags)

Original price was: $360.00.Current price is: $330.00.

Ceremonial grade organic Matcha (12 bags)

Original price was: $360.00.Current price is: $330.00.

Buy 11 bags of Ecocert Canada certified ceremonial organic matcha (50gr) and get a free bag!

Umami: ★★☆☆☆

Smoothness: ★★★☆☆

Bitterness: ★★☆☆☆

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Matcha biologique grade cérémonial (50gr)

Original price was: $36.99.Current price is: $30.00.

Matcha biologique grade cérémonial (50gr)

Original price was: $36.99.Current price is: $30.00.

Certified organic ceremonial grade Matcha (50gr)

Umami: ★★☆☆☆

Smoothness: ★★★☆☆

Bitterness: ★★☆☆☆

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Matcha biologique grade cérémonial 1.5gr (5 sachets)

Original price was: $10.00.Current price is: $9.50.

Matcha biologique grade cérémonial 1.5gr (5 sachets)

Original price was: $10.00.Current price is: $9.50.

Umami: ★★☆☆☆

Smoothness: ★★★☆☆

Bitterness: ★★☆☆☆

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Matcha de Ise (30gr)

Original price was: $45.00.Current price is: $43.50.

Matcha de Ise (30gr)

Original price was: $45.00.Current price is: $43.50.

Matcha grade cérémonial provenant de région de Ise, préfecture Mie. (30gr) Il contient un goût chlorophylle et riche en theanine (umami).

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Spring Ceremonial Matcha (30gr)

$35.00

It is a perfect grade matcha to prepare Usucha. Smooth, creamy and very floral mouth feel.

Ideal temperature: 70 - 75 degrees

Spring ceremonial

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Matcha Seiun (30gr)

$55.00

Matcha Seiun from Uji, Kyoto is a premium quality. It is normally used to prepare Koicha and Usucha.

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