MATCHA SIFTER locale — San Yu (三余

locale — San Yu (三余 "3 left") tea farm

Chen does not make gong mei white tea (with a plucking standard of 1 or no buds + 3-4 larger leaves down the shoot

5 hectares of tea fields in Wazuka

or "ancient tree"

as sun-drying theoretically leaves the enzymes responsible for aging alive)

MATCHA SIFTER locale — San Yu (三余A stainless steel matcha sifter. Proportioned to rest comfortably over Matcha Bowl KUMO (our house chawan), this simple fine mesh sieve prevents clumping and is crucial to producing a well incorporated suspension. Dose matcha into the sifter with a chashaku, and scrape along the mesh with the back of the scoop until matcha passes through completely. Wash and dry thoroughly after each use.