Why Narino stays with us
I first tasted Narino around eight years before writing these notes in 2025. I did not fully understand it then, but it changed the way I thought about tasting matcha.
It became a tea I drank regularly and carried with me when travelling. Over time, I kept coming back to a few reasons why it meant so much to us.
The taste
Narino is known for its high amino acid content, described in our notes as around twice that of many Japanese tea cultivars. In the cup, I find clear, soft, lasting umami, with little bitterness or astringency.
It has weight, yet feels gentle. That combination lets us notice the details as the taste develops.
The work behind the cultivar
Narino came from more than a decade of patient development, working towards balance in aroma, flavour, and texture.
Its cultivation has been limited to specialist growers entrusted with the plants. The Narino described in our original post was grown in Uji, Kyoto, where the soil, temperature, wind, local conditions, and methods of care all formed part of the work.
Understanding this background helped me appreciate why it was uncommon and why producing it demanded such attention.
The people we remember
For us, Narino also carries a sense of commitment. We see the care, patience, and attention of the people who grow and make it, from the living plant to the finished matcha.
Each time we prepare it, those relationships come to mind. The flavour matters deeply, and so does the work that allows that bowl of tea to exist.
These are the simple reasons we keep returning to Narino.
