Full Description

Cultivated along the fertile banks of the Uji River, where the nutrient-rich soil significantly contributes to the exceptional flavor, this tea garden’s lineage dates back to the late Edo period, showcasing their extensive expertise in the art of tea.

The grower utilizes the shading method known as Ooishita (覆い下), which involves the use of "Kanreisha," (black sunshade). This shading method creates a protective canopy that precisely controls and regulates sunlight exposure, promoting the production of chlorophyll and L-Theanine. Furthermore, the tea plants are allowed to grow in their natural shape, following the traditional practice known as Shizen-jitate (自然仕立て).

All of the teas are meticulously harvested by hand (tezumi, 手摘み), ensuring that only the youngest, freshest, and healthiest buds are carefully selected before processing.

The tea plantations are only harvested once a year during the spring season. This deliberate choice allows the plants and soil to rejuvenate and accumulate fresh nutrients for the forthcoming year's harvest. These meticulous cultivation methods and practices deeply enrich the flavour and quality of the teas, making them truly exceptional.

JAS Organic certified.

We recommend consuming in its purest form with water only, straight whisked/blended (espresso sized, 2-3 oz) or even a hot or iced americano style (more water added after whisking). The flavors and fragrance of this matcha are very complex but also delicate and could be lost with the amount of milk/sweetener typically used in a latte. If you prefer to add milk, use lightly (cortado/cappuccino size).

We highly recommend first tasting the tea on its own to fully appreciate the flavor and quality. 

We Taste