Category: Tea & Matcha
小柳津隆之是靜岡市駿河區的第三代茶農，傳承日本傳統茶葉種植技藝。自1949年以來，小柳津家族不斷精進日本茶葉加工技術，將傳統與精密科技相結合。在小柳津隆之的領導下，公司擁有三座先進的精製設施，並取得全球認證，確保世界級的安全與品質一致性。秉持對傳統與創新的承諾，小柳津持續打造體現靜岡風土深度與純淨的茶品。
The deep, almost creamy green color when I whisk it tells me it's high-quality and fresh. It's really smooth and not bitter at all compared to the grocery store stuff I used to buy.
I’ve been drinking matcha for years, but this one from Shizuoka has a creaminess I’ve never tasted before—the froth is silky and lingers longer. The fact that it comes from a family who’s been perfecting their craft since 1949 really comes through in every sip.
I noticed the aroma is noticeably deeper and toastier than cheaper matcha powders I've tried, probably because it's from a family farm that's been doing this since 1949. It whisked up smooth with no clumps, and the flavor is rich without being bitter.
The vibrant green of this matcha is incredible—it froths up beautifully with just a few whisks. You can really taste the care from the family's long tradition in Shizuoka.
I was curious how a third-generation family farm would taste, and the difference is real—the first sip had this clean, smooth finish I’ve never gotten from supermarket matcha. Made my morning latte noticeably less bitter without needing extra sweetener. Definitely buying again.
Finally, a matcha with that deep, savory umami I thought I'd only get in Japan—the stone-ground texture is incredibly fine and dissolves with just a whisk. I've found myself reaching for it every morning, not just for the energy, but for the ritual.
I've been drinking matcha for years, but this one's smoothness is on another level—no bitterness at all when I whisk it. The fact that it's from a third-generation family farm in Shizuoka really shows in the rich, grassy flavor. Perfect for my morning ritual now.
The deep green color when I whisked it tells me it’s high-quality shade-grown tea, and the flavor is smooth with no bitterness at all. It’s a pleasure knowing it comes from a family with generations of expertise in Shizuoka.
I’ve brewed a lot of matcha, but the deep umami from Shizuka’s shade-grown leaves is something else—the powder dissolves so smoothly with just a whisk. It’s become my favorite morning ritual.
The rich, grassy aroma when I opened the bag tells me this is the real stuff. I can taste the generations of expertise in every smooth sip, with none of the bitter aftertaste of cheaper matcha.