Kiku-no-Sono Uji Matcha

Kiku-no-Sono Uji Matcha

Regular price $28.00
  • 20 grams
  • Single Origin | Multi-Cultivar Blend
  • Ships from the United States
  • In stock, ready to ship
  • Inventory on the way

A 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.

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, Okumidori

Region: Uji, Kyoto

Producer: Yoshida Meichaen

Harvested: May 10-13th, 2023; May 20th, 2023

Elevation: 15m

Shading: 30 Days; Kanreisha

Picking: Hand-picked, handheld machine

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: Blend: Samidori, Okumidori

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.

A very popular cultivar, Okumidori was registered in 1974 and is a hybrid between Yabukita and a Shizuoka Zairai. Like all cultivars that begin with ‘oku-’, it is a late-budding cultivar which means it is more frost resistant, but must be harvested later.
Though developed for sencha, Okumidori is also used for matcha and gyokuro with great results. Lacking a particularly strong character, it produces a well-balanced tea with a deeper, greener colour.

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