ماتشا تسويوهيكاري من كوباياشي-سان

I usually brew sencha out of habit, but this stone-milled tencha from the forest-edged gardens has completely shifted my mornings. The roasted cacao nib note lingers in a way that feels almost creamy, and the alpine aroma makes the first sip genuinely calming.

I opened the bag and that alpine aroma hit me immediately—it’s like breathing in a forest. Stone-milled so fine it almost dissolves, and the roasted cacao nib finish lingers long after the cup is gone. This is my new weekend ritual.

The chestnut cream note is so pronounced it’s like drinking a dessert, but the roasted cacao nibs keep it grounded and savory. I’ve had stone-milled matcha before, but this one’s texture is silkier and the forest-edge terroir really comes through in the finish.