Uji Hikari Matcha

Uji Hikari Matcha

Regular price $31.00
  • 20 grams
  • Single Origin | Single Cultivar
  • Ships from the United States
  • In stock, ready to ship
  • Inventory on the way

Creamy, sophisticated, and bright, this hand-picked tea exemplifies the virtues of Uji-hikari, one of the most sought after cultivars for matcha and gyokuro.

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: Uji-Hikari

Region: Uji, Kyoto

Producer: Yoshida Meichaen

Harvested: May 15, 2023

Elevation: 15m

Shading: 35 Days; Kanreisha

Picking: Hand-picked

Brewing Instructions

Tea/Water Ratio

1.5-2g (2 tea scoops)
60ml (2oz) of water

Water Temperature

70º C (158ºF)


20 seconds

Meet the Producer

Yoshida Meichaen (吉田銘茶園)

Cultivar: 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.

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