Uji-no-Mori - Uji Matcha
Uji-no-Mori - Uji Matcha
Uji-no-Mori - Uji Matcha
Uji-no-Mori - Uji Matcha
Uji-no-Mori - Uji Matcha

Uji-no-Mori - Uji Matcha

Rishouen
★★★★★
4.9 20 20
$42.00
Size
Recommended For:
The highlighted drink is the most concentrated we recommend, and the tea can be used for any use to the left of the arrow as well. This is up to personal preference.
Baking
Latte
Usucha
Koicha
Flavour Profile
Sweetness
Umami
Aroma
Astringency
Bitterness
Description

This carefully blended matcha from the steep hills of Wazuka makes for a smooth, verdant, and refreshing usucha with a lasting finish

The name Uji-no-Mori means "Grove of Uji" using an older kanji spelling for "Uji" (莵道の杜)

Producer: Rishouen
Region: Wazuka / Uji, Kyoto
Cultivar: Blend: Base of Kyōken-283 and Yabukita, with others
Harvested: May, 2024
Picking: 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
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
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) waterHeat or steam 180 ml (6 oz) of your preferred milkPour milk into matcha base
Mix 4 g (2 tsp) of sifted matcha with 40 ml (1.4 oz) of 70° C (158° F) waterPour 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 milkPour the matcha base over the ice
Koji Kagata

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

Rishuoen Farm tea fields

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

Customer Love

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4.9
★★★★★
20 20 reviews
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Ron
Bernalillo, NM
5
★★★★★
Great! It's good tea hands down
Aroma, and a vibrant mouth feel when sipping.
Not bitter, not astringent just good green tea.
1 week ago
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Steve
Atlanta, GA
5
★★★★★
Highly recommended!
Adore this matcha. Super high quality, smooth and creamy
2 weeks ago
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Shilpa
Sugar Land, TX
5
★★★★★
So smooth
So smooth, no bitterness, vibrant green, and its flavor holds in a latte! Tezumi never disappoints!
2 weeks ago
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Rachael
FREMONT, CA
4
★★★★★
Smooth
I did like this matcha for its smoothness but I prefer a bolder flavor. Great choice for beginners.
2 months ago
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Anna
Gig Harbor, WA
5
★★★★★
Excellent!
2 months ago