KIWAMECHA MATCHA | Ogura

Ambrosial and Extreme with Rich Umami Notes

This awarded-winning Koicha grade artisanal Matcha offers a luxurious, silky infusion with a rich, buttery-creamy texture and natural sweetness. Its rich Ooika aroma is complemented by a deep marine savoury notes, delivering a refined and lasting tasting experience.

Carefully cultivated in nutrient-rich soil, hand-picked, and stone-ground, this limited-supply artisan koicha grade matcha offers a refined tasting experience. It features a distinctive roasted nutty cocoa aroma with hints of sweet grass, and rich and malty nuttiness. The finish is luxuriously creamy, coating the palate with a deep Umami finish. The name Kiwame (極) translates to “ultimate” or “extreme,” reflecting the exceptional craftsmanship behind this tea.

What sets Kiwamecha apart is that it was shaded employing the Honzu (本簾) method, a centuries-old technique in which rice straw and reeds—rather than modern synthetic black netting—are used to cover the tea plants. This traditional practice enhances the tea’s Umami depth and aroma while reducing bitterness, resulting in a remarkably smooth and complex flavour profile. Kiwamecha is crafted from a blend of Ujihikari and Samidori cultivars, both highly regarded for their vibrant colour and rich taste.

Recognizing its exceptional character, esteemed 20th-century Buddhist leader Shōchō Hagami named it Kiwamecha (極茶) – “The Ultimate Tea.” His endorsement highlights the tea’s deep connection to craftsmanship and mindfulness, embodying the spirit of the traditional Japanese tea ceremony and Zen traditions.

About the Tea Garden

This multi-award-winning family operates a 2-hectare tea garden in Uji, Kyoto, cultivating premium Uji tea for 16 generations since the Edo period. Deeply rooted in ancestral traditions, the farm remains dedicated to time-honored techniques, including hand-picking for harvesting, hand-rolling tea leaves for sencha and gyokuro, and the labor-intensive Honzu shading method. These meticulous practices ensure each leaf is carefully nurtured to achieve the highest quality.

Since 1947, the farm has consistently participated in Japan’s National Tea Competition, earning the prestigious Minister of Agriculture, Forestry, and Fisheries Award 20 times. The fourteenth-generation owner was officially recognized as an Intangible Cultural Heritage holder in Uji City. With this distinction, the family was entrusted with the care and management of Kozan-ji Tea Farm—Japan’s first and oldest tea plantation—located within the UNESCO World Heritage site at Kozan-ji Temple.

With an unwavering commitment to excellence, this esteemed tea garden continues to uphold Japan’s revered tea traditions while producing some of the finest matcha and teas available today.

Preparation method: Koicha

Cultivar: Samidori and Ujihikari, shizen-jitate

Origin: Ogura, Uji

Grade: Koicha grade, Competition winner

Elevation: 15m above sea level

Harvest: First flush, Hand-picked (tezumi), Spring 2024

Shade: Honzu natural method, shaded for 40 days before harvest

Fertilising: Rapeseed oil cake, fish cake (tuna and bonito)

Steaming: Medium (futsūmushi)

Flavour profile: Rich Umami, round and sweet, long savoury finish

Producer: Yoshida family

Content: 20g