OGURA NO MUKASHI MATCHA | Ogura

Sophisticated and Well-balanced with Rich Umami Undertones

This koicha-grade matcha is expertly crafted to deliver a bold, sophisticated, and well balanced flavour profile with refined complexity. The smooth, rich and creamy texture is complemented by a pronounced oceanic savouriness, culminating in a deep lingering umami aftertaste.

Hand-picked in spring from the youngest buds, this matcha is sourced from a meticulously maintained tea farm where plants are shaded for 35 days using the traditional Honzu method which uses natural reed and rice straw screens, instead of synthetic black nets. This process enhances chlorophyll production, yielding vibrant green leaves with a refined sweetness and very minimal bitterness or astringency.

After harvest, the fresh buds are steamed, then dried at high temperatures in a tencha furnace. Each leaf is carefully deveined and destemmed by hand before undergoing a six-month aging process. Finally, the tencha is finely ground using a traditional granite stone mill, producing an exceptionally smooth and velvety matcha.

Suitable for both Koicha and Usucha, it exemplifies the highest standards of matcha cultivation and processing.

About the Tea Garden

This esteemed, multi-award-winning tea garden in Uji, Kyoto, has cultivated premium Uji tea for 16 generations since the Edo period. Spanning two hectares, this family-operated farm upholds time-honored techniques, including hand-picking, hand-rolling for sencha and gyokuro, and the meticulous Honzu shading method, ensuring unparalleled quality.

Since 1947, the farm has consistently excelled in Japan’s National Tea Competition, receiving the prestigious Minister of Agriculture, Forestry and Fisheries Award 20 times. Its fourteenth-generation owner has been recognized as an Intangible Cultural Heritage holder in Uji City. The family also oversees the historic Kozan-ji Tea Farm, Japan’s oldest tea plantation, located within the UNESCO World Heritage site at Kozan-ji Temple.

With a steadfast commitment to excellence, this historic tea garden continues to preserve Japan’s rich tea heritage while producing some of the world’s finest matcha.

Preparation method: Koicha

Cultivar: Samidori, 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 35 days before harvest

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

Steaming: Medium (futsūmushi)

Flavour profile: Balanced, rich and creamy, with umami undertones

Producer: Yoshida family

Content: 20g