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Autumn matcha

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Tsubokiri (壺切)—literally, "breaking the seal"—refers to the autumn tradition of opening and tasting the year's harvest of ceremonial matcha and gyokuro for the first time.

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Gyokuro season

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We have been waiting patiently for October—the crisp, nostalgic autumn air arrives and persimmons (かき・柿) and pumpkins (かぼちゃ) emerge, as does the year's gyokuros.

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