The House Matcha is made from Ichibancha, the first tea harvest of the year, and is carefully grown in the shade for 20 to 30 days before harvest using the "Jikagise" method. This process enhances the matcha's noble aroma, refreshing scent, and mellow taste.

The tea is ground with a traditional stone mortar and pestle, called a Hikiusu, ensuring a fine texture and rich flavor. To maintain freshness, the matcha is packaged in a resealable zip-lock bag. It's recommended to remove as much air as possible when sealing the package after opening.

For optimal storage, transferring the matcha to an airtight container, such as the small pull-top can or airtight container from Hibiki-an's tea ware category, is advisable. This House Matcha is ideal for those new to the art of matcha or those who drink it frequently and desire a high-quality, everyday matcha at a good value.

The large, convenient, and resealable package not only offers excellent value but is also environmentally friendly.