Matsu no Midori is a matcha with a good balance of umami and bitterness. (Compared to Daigyoku, it has slightly weaker umami and slightly stronger bitterness.)
It is especially popular as a matcha for ousu (thin tea).

Matcha is grown by covering the tea plant to strengthen its flavor. After plucking, the tea leaves are dried without rubbing, and then ground with great care using a stone mortar, little by little. The whole tea leaves are drunk, so all the ingredients can be taken in.

<How to make thin tea> 60㎖ of hot water (approx. 80℃) for approx. 2g of matcha. Pour the tea through a sieve first to prevent lumps from forming and to make it easier to brew. <As a casual thin tea that prevents lumps from forming> For approximately 2ℊ of matcha, add approximately 10㎖ of water and mix with a tea sieve to make a paste, then add approximately 50㎖ of hot water at 80℃ and mix with a tea sieve to make a foamy paste.