HIKARI
Cultivated in the high, mist-shrouded peaks of Jingshan, Zhejiang. Hand-picked during the first spring harvest (Pre-Qingming). An ancient heritage cultivar offering a velvety, floral profile with a clean, lingering sweetness and deep meditative clarity.
CLARITY IN EVERY SIP
"A delicate, floral-forward matcha that blooms with bright sweetness and a velvet finish."
UMAMI
Floral-tinged, balanced umami.
SWEETNESS
Bright orchid, honeyed undertones.
TEXTURE
Velvety, smooth, light-bodied froth.
FINISH
Pure, clean, sweet finish.
Essential
Characteristics
Every tin of HIKARI - Aurora represents a meticulously curated combination of pristine origin, premium cultivars, and ancient stone-grinding craftsmanship.
Jingshan, Zhejiang, China
Sourced from the high, mist-shrouded peak gardens of Jingshan, Hangzhou, where constant mountain fog and rich organic soil foster high amino acid concentration.
Pre-Qingming (First Spring Harvest)
Hand-picked in early spring before the Qingming festival, selecting only the tenderest first-flush buds naturally shaded by mountain mist.
Jingshan Quntizhong Heritage
Sourced from the ancient native heirloom tea plants of the Jingshan slopes, possessing a historical lineage dating back 1,200 years.
Granite Stone Mill Grinding
Milled slowly on traditional granite stone wheels at a low speed of 30 grams per hour to avoid heat degradation and preserve absolute freshness.
Floral-Forward, Velvety Silk
An incredibly smooth, light-bodied froth that blooms with notes of orchid and honey, culminating in a clean, lingering sweetness.
THE WHISKING ART
Four Steps to Clarity
Ensure 2g of powder is sifted into your chawan to eliminate clumps.
Add 70ml of water at exactly 80°C to preserve the delicate amino acids.
Use a bamboo whisk in a vigorous 'W' motion until a micro-foam forms.
Hold the bowl with both hands and inhale the aroma before the first sip.
THE PROVENANCE
Jingshan, Zhejiang
Our cooperative estate on the high slopes of Jingshan benefits from dense mountain fog and mineral-rich organic soil. The leaves develop their signature floral complexity under natural shade from the persistent mountain clouds, hand-harvested only once a year to concentrate umami and chlorophyll.
"The heavy mountain fog of the Jingshan peaks nurtures the tea with a gentle, constant humidity."