Regular price $64.00
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  • 30 grams
  • Multi-Origin | Multi-Cultivar Blend
  • Ships from the United States
  • In stock, ready to ship
  • Inventory on the way

Skillfully blended from hand-picked Narino, Samidori, Uji-Hikari and Asahi tencha grown in Uji and surrounding areas, this matcha is impressively luscious and powerful, both as usucha and koicha. The majority of the tencha used in this tea comes from Toshio Terakawa-san, who has been praised by the Emperor for his teas. Other tencha in this blend comes from Kiyoharu Tsuji-san, and Fukui-san.

The name Uta-no-Mori means "Forest of Poems" (詩の杜)

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: Narino, Samidori, Uji-Hikari, Asahi, others

Region: Wazuka / Uji, Kyoto

Producer: Rishouen

Harvested: May, 2023

Picking: Hand-picked

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)

Cultivar: Blend: Narino, Samidori, Uji-Hikari, Asahi, 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:

Narino: Perhaps the most exquisite and elusive matcha cultivar, Narino was developed by Horii Shichimeien in the 1980s from their Okunoyama tea field, which has been cultivated for over 600 years as the last remaining of the seven tea gardens selected by the Ashikaga Shogunate in the 1400s. From the thousands of centuries old native Uji zairai, Horii Shichimeien developed two new high-grade tencha cultivars, one of these being Narino. Known for its incredibly high theanine levels, Narino has profound umami and aroma with no bitterness.

Samidori: Not to be confused with the more popular Saemidori, Samidori is a classic Uji cultivar. Though it is one of the oldest cultivars, bred by Uji tea breeder Koyama Masajirou (小山 政次郎) in 1939, it is technically unregistered. It was developed to be suitable for shaded teas, with leaves that grow vertically for easy hand-picking. Today, Samidori is commonly grown in Kyoto for use in gyokuro and matcha where the cultivar’s bright green colour and deep umami shine through.

Uji-Hikari: Meaning ‘the light of Uji’, Uji-hikari was selected from Uji zairai in 1954. Despite its age, it is still an unregistered cultivar that is nonetheless popular in Kyoto for use in gyokuro and matcha production. Uji-hikari has a rather distinct character which means it is rarely sold unblended: strong with a powerful attack, deep umami, and a touch of astringency

Asahi: With a name meaning 'morning sun', Asahi is among the most highly revered tencha cultivars in Uji, where it was developed in 1954. The plants require more labour to maintain and produce a low yield, but the result powerful flavour and aroma make this cultivar a popular choice for competition teas

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