Blended from hand-picked Samidori, Uji-Hikari, and Asahi tencha from Uji and surrounding regions, this matcha is deep and velvety as usucha, while remaining strong and smooth as koicha.
The name Shōyō means 'Treetop Leaves' (梢葉)
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: Samidori, Uji-Hikari, Asahi, others
Region: Wazuka / Uji, Kyoto
Producer: Rishouen
Harvested: May, 2023
Picking: Hand-picked
Brewing Instructions
1.5-2g (2 tea scoops)
60ml (2oz) of water
70º C (158ºF)
20 seconds
Meet the Producer
Rishouen (利招園)
Cultivar: Blend: Samidori, Uji-Hikari, Asahi, others