Name: Uji-no-Mori - Uji Matcha
Brand: Tezumi Specialty
SKU: US-TEA-M13-30
Price: 36.0 USD
Availability: InStock

30 grams

Multi-Origin | Multi-Cultivar Blend

Ships from the United States

Low stock - 2 items left
Inventory on the way

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This carefully blended matcha from the steep hills of Wazuka makes for a smooth, verdant, and refreshing usucha with a lasting finish

The name Uji-no-Mori means "Grove of Uji" using an older kanji spelling for "Uji" (莵道の杜)

Uji city in Kyoto has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries, dating back to the 12th century. The shading method used to produce modern matcha (c. 16th century) along with sencha (1737) and gyokuro itself (1835) were all invented by Uji farmers looking to push the boundaries of tea quality. Though the name Ujicha remains associated with high-grade tea, most tea branded as Ujicha is produced in the neighbouring towns of Ujitawara, Minamiyamashiro, Kizugawa, and primarily Wazuka.

Cultivar: Blend: Base of Kyōken-283 and Yabukita, with others

Region: Wazuka / Uji, Kyoto

Producer: Rishouen

Harvested: May, 2023

Picking: Handheld Machine

Brewing Instructions

Tea/Water Ratio

1.5-2g (2 tea scoops)
60ml (2oz) of water

Water Temperature

70º C (158ºF)

Whisking

20 seconds

Meet the Producer

Rishouen (利招園)

Descended from a family of tea farmers, the head of Rishouen, Koji Kagata now focuses on working with high-grade tencha producers in Uji and the greater Kyoto tea producing region to create top-tier matcha blends suitable for use both inside the tearoom and in day-to-day life. As a practitioner of the Japanese tea ceremony himself, Kagata-san has a keen sense for blending exquisite matcha for usucha and koicha

Rishouen (利招園) is a small, family owned tea producer located in Uji, Kyoto. Founded in 1947, they specialise in selecting tencha from the best fields in Kyoto before skillfully fine-tuning blend recipes and flavour profiles to produce high-grade matcha

Cultivar: Blend: Base of Kyōken-283 and Yabukita, with others

While the exact recipe of the blend will change from batch to batch as the skilled tencha blenders adjust the ratios and ingredients to maintain a consistent flavour profile, these are the primary cultivars used in this tea:

Kyōken-283: A rare and as of yet unregistered cultivar developed from Uji zairai for shaded teas such as matcha and gyokuro. It has a strong character with deep umami, subtly fruity aromas, and little astringency, making it an ideal ingredient in a tencha blend.

Yabukita: This is the de facto standard tea cultivar across Japan against which all others are compared, and accounts for 75% of tea fields by area. Its name means ‘north of the bamboo grove’ alluding to its selection in 1908 from a sample of Shizuoka Zairai from the north side of a bamboo grove.