On May 14, 2024, we harvested tencha and had it stone-milled into matcha—our very first Yoshida Family Matcha. Grown in fields that have been cultivated naturally for five years, this tea carries the character of the land itself. At first, we thought matcha without fertilizer would be too bitter to drink. Yet, once stone-milled, it revealed a gentle, balanced taste that can be enjoyed even as usucha (thin tea). With a touch of pleasant bitterness, it’s also excellent for matcha lattes, green tea drinks, or baking.