Eiryoku - Uji Matcha
RishouenCarefully blended from tencha grown in the mountainous heart of Wazuka, this tea whisks into a round and balanced usucha, with deep, vivid aroma and flavour.
Eiryoku (映緑 - Reflecting Green) is ideal for daily usucha and chanoyu practice. It has a slightly darker, toastier aroma and flavour than many of our other Uji matchas which makes it stand out in milk drinks as well.
Uji city in Kyoto prefecture 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. 15th 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.
Brewing Instructions
Usucha
Thin Tea
Heat water to 70º C (158º F)
Add 70 ml (2.4 oz) of water to 2 g (2 tea scoops) of sifted matcha
Whisk briskly in a back and forth motion for about 20 seconds
Hot Matcha Latte
Tea and Milk
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) water
Heat or steam 180 ml (6 oz) of your preferred milk
Pour milk into matcha base
Iced Matcha Latte
Cold and Refreshing
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) water
Pour 180 ml (6 oz) of your milk of choice into a ice-filled 10-12oz (300-350 ml) glass. Optionally, add ~5ml of syrup to add texture and sweetness to the milk
Pour the matcha base over the ice
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