Horii Shichimeien Matcha - Okunoyama (Single Origin)

This extremely rare matcha is made only from leaves picked in Horii Shichimeien’s 600-year-old Okunoyama tea garden. Out of more than 2,000 cultivars, the 5th-generation Horii Nobuo spent 20 years selecting and developing this one exceptional variety, which was officially registered by Japan’s Ministry of Agriculture, Forestry and Fisheries in 2002 as an officially recognized cultivar.

Once you sip this single-origin Okunoyama, you’ll understand why it is unlike any other matcha. Its vivid green color, smooth clarity, and gentle umami leave no trace of bitterness and offer a refined, lasting harmony.

Once, Uji was home to seven tea farms known as the Uji Shichimeien (Seven Famous Tea Farms of Uji). It is said that during the Muromachi period, the Ashikaga shogun designated these seven farms due to his appreciation for Uji tea.

However, over time, urbanization led to the disappearance of these tea farms, one after another. The only one that remained was Okunoyama Tea Farm. Horii Shichimeien acquired it in the mid-Meiji period and has preserved and cultivated it ever since. They are also one of the few tea merchants in Uji that own their own tea farm.

For over 600 years, this tea farm has continued production, carrying on the history of Uji tea. While the other six farms have disappeared, they have maintained the only remaining one. This dedication is reflected in their name: Horii Shichimeien.

Location: Uji, Kyoto
Taste Profile: Rich Umami, Creamy Avocado, Toasted Hazelnut
Cultivar: Blended
Harvest Method: Hand-picked

Umami: ◾◾◾◾◾
Sweetness: ◾◾◾
Astringency: ◾
Aroma: ◾◾◾

Best for: Experiencing a higher-grade matcha with deep umami and a silky texture. 

Usucha (Light brew): 15 servings
- Use 2g of tea leaves. (1 serving)

- Add 50ml of 160-175°F water

Koicha (Strong brew): 7 servings
- Use 4g of tea leaves. (1 serving)

- Add 50ml of 160-175°F water

Recommended to consume within 2 weeks after opening.

20g