UJI HIKARI MATCHA | Gokasho

Full-bodied with a Smooth Vegetal Profile

This ceremonial-grade Matcha brews a rich sweet Umami, creamy body and smooth mouthfeel broth, with a deeply rich and complex symphony of flavours, culminating in an exquisite blend, with a full body and long creamy finish

This premium Matcha is rich in Umami, clean and sweet, that culminates with a lasting velvety, buttery-creamy mouthfeel. With a delightful blend of Ooika marine notes, edamame, and corn, this tea boasts a refreshing, silky aftertaste that lingers long after your last sip. Made from the rare Uji Hikari cultivar, which is typically reserved for premium Tencha and Gyokuro blends and is rarely seen unblended. Suitable for both Koicha and Usucha preparation methods.

About the Tea Garden

This high-quality Matcha is crafted from carefully cultivated Tencha leaves that grow alongside the fertile banks of the Uji River. These leaves thrive in the nitrogen-rich, well-drained soil of this pristine environment. The farm is deeply committed to traditional farming principles and employs rigorous methods to nurture these leaves.

These leaves undergo a meticulous growth process, with a 40-day period of shading preceding harvest. This producer employs a traditional and labour-intensive shading method called Ooishita (覆い下), which uses "Kanreisha," a sunshade cloth, to create a canopy that controls and regulates sunlight exposure. Additionally, they follow the Shizen-jitate (自然仕立て) approach, allowing tea trees to grow naturally in their unpruned form until they are ready for harvest.

This well-renowned tea plantation, steeped in generations of family heritage and managed with unwavering commitment, has earned a distinguished standing for its exceptional tea varieties. It has been honoured with multiple prestigious awards and is recognized as a leading Matcha producer in Japan. On an international scale, tea connoisseurs hold their teas in high esteem for their unparalleled quality, serving as a testament to the plantation's resolute dedication to perfection.

Preparation method: Usucha and Koicha

Cultivar: Uji Hikari, shizen-jitate tree

Origin: Gokasho, Uji

Grade: Koicha - Usucha, Pinnacle, ceremonial grade, competition grade

Elevation: 15mt above sea level

Harvest: First flush, Hand-picked (tezumi), Spring 2022

Shade: Ooishita method, shaded for 40 days before harvest

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

Steaming: Medium (futsūmushi)

Flavour profile: Edamame bouquet, Ooika marine notes, savoury Umami finish

Producer: Furukawa family

Content: 20g