MIONO

Across the range, three cultivars give our matcha its shape: the savory umami of Yabukita, grown in our Zhejiang gardens; the orchid-floral aromatics and clean sweetness of Longjing #43, a national cultivar certified in 1987 for its early bud and high amino-acid content; and the woodsy depth and structure of Jiukeng. Each leaf is shade-grown to deepen color and concentrate amino acids, and hand-selected at the first flush — picked at Mingqian, the pre-Qingming window of early April, when the leaf is most concentrated.