The volcanic soil and river-rich region of Uji makes its topography, and particularly its matcha, a cultural titan: the birthplace of oishita saibai, or covering tea bushes in shade, has made its pine-green, amino acid-laden leaves a benchmark in Japanese tea production and history. Kobayashi san, a lauded level ten tea master and Kyoto native, embodies the regions tea traditions of past and present perfectly. Impeccably smooth, lusciously creamy, and expertly balanced between sweet and savory, Kakuun is a matcha supreme and an experience divine.