Kyoto
Matcha&Mibuna

In this tablet,I combined Matcha(finely milled green tea)from Kyoto,Uji famous for its high quality green tea and Mibuna,one of the special vegetables in Kyoto. The matcha used at es koyama is made of first-flush tea leaves harvested at one of the few tea-processing plants in Japan, Grand Cru, located in the Uji district of Kyoto. To ensure that the flavor is not lost, the top-quality matcha is finished by carefully grinding it on a stone.(To grind on a stone,grains of matcha become well-balanced containing from small to coarse-grained .This size mixture produces a pleasing effect for the texture some rough grains add some accents of smoothness.) To sort tea leaves checking their flavor and taste,we blend our original tea of following three tea leaves.

1.’Okumidori’ as its base: Beautiful dark green which provide the flavor, and the amino-acid adds umami to full-bodied taste
2.’Yabukita’ :has characteristic pronounced odor and elegant astringent and sweetness.
3.’Samidori’: a specific shade grown tea cultivar. has the typical shade grown tea fragrence and mellowness.
Mibuna is one of the special vegetables in Kyoto,Mibu. They have little bit spiciness as a feature.

For this chocolate,salted and freeze-dried mibuna filled with full of umami is combined with tea from Uji,Kyoto. This beautiful green chocolate bar is a image of “Mibuna no Ochazuke”(simple Japanese dish made by pouring green tea over cooced rice with mibuna as a topping.)