Tsuji-no-Mukashi - Shirakawa Matcha

Name: Tsuji-no-Mukashi - Shirakawa Matcha
Brand: Tezumi Specialty
SKU: US-TEA-M22
Price: 40.00 USD
Availability: OutOfStock

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20 grams

Single Origin | Multi-Cultivar Blend

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Kiyoharu Tsuji’s highest quality blend exemplifies his skills as a tencha farmer and a chashi (茶師 - tea blender), creating a tea that is simultaneously classic and exceptional.

Located a short drive south of Uji City, Shirakawa's tea fields are nestled among rolling hills. Known primarily for producing high-grade gyokuro. Though much smaller than the nearby Wazuka and Ujitawara regions, Shirakawa is a prime growing area for top-tier Ujicha

Cultivar: Blend

Region: Shirakawa, Kyoto

Producer: Tsujiki

Harvested: May, 2024

Shading: Honzu and Kanreisha: 40 Days

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

Seicha Tsujiki (製茶辻喜)

This tea producer needs no introduction. Headed by fifth generation tencha farmer, Tsuji Kiyoharu (辻喜代治) whose name is legendary in the tea world, they have won countless prestigious awards for their peerless matcha. Tsuji-san’s personal mission is to push the boundaries of matcha production by combining traditional techniques with cutting-edge techniques and his own creativity and ingenuity. In doing so, he has set records for the amount of amino acids (umami compounds) concentrated in his tea leaves, at percentages over double the usual amount. His teas have won first place recognition on the regional and national level multiple times, making him the most awarded tencha farmer in Japan.

Tsujiki’s extreme level of umami comes from an equally extreme approach to tencha production. Tsuji-san uses a top-secret self-crafted mix of high-grade organic fertiliser, which he applies to the plants at double the normal rate, stuffing the leaves full of nutrients and umami compounds. On top of this, he shades his plants at 95% darkness, 10% more than most farms, which further amplifies and concentrates the umami. Lastly, he picks his plants only once per year, entirely by hand, ensuring that the maximum amount of umami can be presented in the final tea.

Cultivar: Blend

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:

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 resulting unique and powerful flavour and aroma make this cultivar a popular choice for competition teas

Gokou: Like Uji-hikari, Gokou (ごこう or 五香) was selected from an Uji zairai in the early 1950s. Despite its age, it is still an unregistered cultivar that is nonetheless popular in Kyoto for use in gyokuro and matcha production. Its leaves are relatively thin, making them ideal for shaded tea production and produce a yield comparable to Yabukita. Gokou has a very strong character which means it is rarely sold unblended. Mellow in taste with a deep but not overpowering umami, Gokou's most distinct characteristic is its unique, fruity aroma, which stands out when sold as a single cultivar tea.

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. Its leaves have a distinctive wavy pattern and are relatively thin, making them ideal for shaded tea 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, Uji-hikari’s characteristics are easily recognisable and make for unique teas when sold as single cultivar.