石磨抹茶






Category: LTO
來自京都和靜岡的初摘石磨抹茶,天然甘甜且口感滑順。帶有英式奶油醬、毛豆和鼠尾草的風味,是春季茶葉中的頂級之選。
關於石磨製程:石磨是製作抹茶最傳統且正宗的方式。這款抹茶採用春季初摘的嫩葉,以石磨慢速研磨,這個刻意緩慢的過程能保留茶葉的營養成分和鮮豔的綠色。
每罐約可沖泡15份。






Category: LTO
來自京都和靜岡的初摘石磨抹茶,天然甘甜且口感滑順。帶有英式奶油醬、毛豆和鼠尾草的風味,是春季茶葉中的頂級之選。
關於石磨製程:石磨是製作抹茶最傳統且正宗的方式。這款抹茶採用春季初摘的嫩葉,以石磨慢速研磨,這個刻意緩慢的過程能保留茶葉的營養成分和鮮豔的綠色。
每罐約可沖泡15份。
The stone-milled texture is so fine it practically dissolves on the tongue, and that edamame note gives it a fresh, vegetal edge I didn’t expect. I’ve been drinking it every morning since it arrived, and the sweetness really does come through without any sugar.
That creamy crème anglais note is exactly what I taste in every sip, and it's somehow both rich and light at the same time. The stone-milled texture makes it whisk up silky with zero clumps, even with just a bamboo spoon. I've already finished half the tin in a week just because it's so easy to drin
The first flush really comes through—it’s naturally sweet with that creamy crème anglais note, and the stone-milled texture dissolves into a silky cup without any clumps. I’ve been sipping it every morning for a week, and the edamame undertone keeps it interesting.