A Mellow Uji Matcha for Autumn, Echoing the History of the Ocha Tsubo Dochu
During the Edo period, Uji tea reserved for the Tokugawa shogunate was packed into tea jars and transported from Uji to Edo in a procession known as the Ocha Tsubo Dochu.
In the tradition of Kuchikiri, tea harvested in spring was rested through the summer and the tea jars were opened in autumn, marking an important seasonal moment in the Japanese tea ceremony.
Given time to mature through the summer, the tea develops a rounded and mellow character, its youthful sharpness softening into a smooth, elegant finish.
Kinshuu no Shiro is a seasonal matcha for autumn, particularly suited for usucha (thin tea).
Origin：Kyoto, Japan
Source
Composition：Traditional Uji Matcha Blend
Tea Gardens：Wazuka, Ujitawara, Minamiyamashiro and Uji, Kyoto
Cultivars：Yabukita,Okumidori,Samidori
*Tea garden names follow the naming conventions used by the JA Zen-Noh Kyoto Tea Market.
Harvest
Harvest Season: First Flush (Ichibancha)
Harvest Method：Shear-Harvested
Shading
Shading Method：Direct shading, Traditional Shelf Shading (Tana)
Shading Period：25-30 Days
Tencha Drying: Horii-style Tencha Furnace
Processing：Stone-milled
Recommended Uses：Usucha
Serving Guide: 2 g for Usucha / 7 g for Koicha
Best Before：6 months from the date of manufacture
Uji matcha is not completed by a single garden or cultivar alone. It is a tradition of carefully composing a bowl by selecting teas from different gardens and cultivars, while considering the character of each year’s harvest. By bringing these elements together, the tea master’s role is to shape a blend that maintains a consistent style from year to year.
【Seasonal Tea】Matcha Kinshuu no Shiro ¥4,050
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