TASTING NOTES Artichoke | Cream | Apricot
 
DESCRIPTION
HIRO is an exceptional, vibrant, hand-picked matcha. Crafted from a carefully balanced blend of Saemidori, Samidori, and the rare Komakage cultivar - prized for its gentle sweetness, vivid green colour, and refined, lingering finish.  Ideally served as usucha, while retaining its complexity as a latte.
 
sourced directly from Mr. Yamauchi’s farm in Toyota City, Aichi Prefecture. The Yamauchi family began tea production in 1870. Both Yamauchi-san and his father were awarded the Medal of Honor with Yellow Ribbon by the Emperor—an honour reserved for individuals who, through diligence and excellence in their profession, have become exemplary role models in society.
 
Today, Yamauchi-san manages approximately four hectares of tea plantations in the region, alongside a dedicated production facility specialising in matcha, kabusecha, and hojicha.
 
We visited his farm during the most recent harvest and experienced first-hand the meticulous hand-picking techniques and deep commitment to traditional tea cultivation that define his work.
 
HIRO is only available in limited quantities, with only 40 tins available per month.
 
SIZE 30g, 100g
 
CULTIVAR Saemidori, Samidori, Komakage (blend)
 
SOURCING Grown in Toyota, produced in Yoshihara-cho, Toyota City, Aichi Prefecture
 
SHADE GROWN Tana shading, 20 days
 
STONE GROUND Yoshihara-cho, Toyota City
 
SERVING SUGGESTION
Usucha
In a tea bowl, add 2g of sifted matcha and 65ml of hot water (180°F). Vigorously whisk the matcha in a "Z" pattern with a bamboo whisk until a fine foam appears.
 
Hot Latte Preparation
Mix 3g sifted matcha with 50ml hot water. Whisk briskly in a "Z" motion for 15-20 seconds until frothy. Froth 200ml milk (oat or nut works well), then blend together gently and serve.
 
Iced Latte Preparation
Mix 3g sifted matcha with 50ml hot water. Whisk briskly in a "Z" motion for 15-20 seconds until frothy. Fill a glass with ice and 150ml milk (dairy or plant-based), pour in the matcha, stir well, and enjoy.