Kiku-no-Sono Uji Matcha
Yoshida MeichaenA delicate blend of Okumidori and Samidori, this tea exemplifies the elegance and balance of Uji matcha, and can be enjoyed both as koicha and usucha.
Producer: Yoshida Meichaen
Region: Uji, Kyoto
Elevation: 15m
Cultivar: Blend: Samidori, Okumidori
Harvested: May, 2025
Picking: Hand-picked, handheld machine
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
Koicha
Thick Tea
Heat water to 85º C (185º F)
Add 30 ml (1 oz) of water to 4 g (3-4 tea scoops) of sifted matcha
Knead the tea in a circular motion until smooth and glossy
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
Yoshida Meichaen (吉田銘茶園)
The leader of Yoshida Meichaen is 16th generation farmer Riichi Yoshida (吉田利一) who has been working alongside his younger brother for over 65 years. They are helped out by their sons who will become the 17th generation owners of the farm. Riichi-san is also the Chairman of the Uji Tea Hand-rolling Preservation Association, preserving the hand-rolling method of his grandfather which was certified as an intangible cultural property.
Founded over 200 years ago, the small 2 hectare tea fields of Yoshida Meichaen are nestled in the Ogura district of Uji. When they started growing here, their fields were surrounded by many other farms, but in the past 30 years, these tea fields were replaced by houses and buildings as the city of Uji grew.
Though the scenery may have changed, the Yoshida family still produces tea using traditional methods, such as hand-rolling, hand-picking, honzu straw shading, and sorting tea using traditional bamboo screens rather than modern metal sieves. They have competed in the National Tea Competition every year since it started over 75 years ago, and have won 1st place in the over 20 times.
Since the 14th generation, the Yoshida family has also been entrusted with the management of one of the oldest tea gardens in Kyoto, and perhaps in Japan, at Kosanji Temple in Toganoo, where the bushes were sown with seeds brought from Song Dynasty China by Eisai.