Uji matcha made from tencha grown in Kyoto Prefecture, offering a gentle umami flavor and an elegant, fragrant aroma
This matcha is made from a blend of tea leaves, primarily the Kyoto cultivar Samidori. It has a rich umami flavor with almost no bitterness. Recommended for regular matcha drinkers who are looking to enjoy something a little more premium.
Origin：Kyoto, Japan
Source
Composition：Traditional Uji Matcha Blend
Tea Gardens：Wazuka, Ninokuni, Ujitawara, Joyo and Uji, Kyoto
Cultivars：Yabukita, Samidori, Saemidori and others
*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：Traditional Shelf Shading (Tana), Direct Shading
Shading Period：25-35 Days
Tencha Drying: Horii-style Tencha Furnace
Processing：Stone-milled
Recommended Uses：Usucha / Koicha
Serving Guide: 2 g for Usucha / 4 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.
Matcha Todou Mukashi ¥4,860
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