Marukyu Koyamaen Autumn Tsubokiri Matcha

Traditionally, Autumn is another big day for green tea since harvest in Spring. The tea harvested from April to May will be put into a pot and stored in low temperature (i.e. Potted Tea, 壷切茶 or tsubokiri cha). The tea leaves will then be idle for half a year, losing their grassy aroma and flavour. In return, full umami and sweetness will be generated before releasing them in Autumn to make gyokuro, sencha, or matcha.