Matcha is a high-grade Japanese tea that contains a lot of antioxidants, caffeine, vitamins, and minerals. The green power is used not only for tea but also for food in a broad range of genres and sweets to add flavor. When drinking matcha for the first time, many people may have felt the unique, strong bitterness. Actually, there are grades in the quality of matcha. Regular quality matcha is made from bitter tea leaves, which are commonly used. For the highest quality matcha, the first plucked leaves of the year, called ichibancha, are used, which can be obtained only in a small amount from old tea trees. It has a fresh fragrance of the young leaves and a rather mellow flavor with little bitterness. This plan provides a casual matcha experience using the rarest Ichibancha from Uji, Kyoto. The quality is guaranteed as the highest by the shop in Asakusa. Your experience starts with the process of grinding tea leaves into powder with a real stone mill used in the shop. The freshly ground tea tasted with fresh jo-namagashi is sure to wipe off the image of matcha you have had. Jo-namagashi is a high-quality Japanese confectionery. Matcha and jo-namagashi really go well together!