Uji Matcha - Kiwamecha (Single Origin)
Matcha is a finely ground powdered tea made from tencha, or shade-grown tea leaves that are steamed and dried without kneading. Though its origins lie in Tang dynasty China, the matcha we are familiar with today largely hails from Japan. In particular, the vibrant green color we associate with matcha was achieved in 15th century Japan through the establishment of the shaded growing method. This process is also what allows the plant to produce more caffeine and theanine.
What makes Kiwamecha special is the traditional Honzu (本簾) method, where tea plants are shaded with rice straw mats, as opposed to the standard black synthetic netting, to intensify their umami flavor and aroma. This meticulous process significantly enhances the savory and sweet notes while minimizing bitterness. This matcha is carefully hand-picked and made solely from the Ujihikari cultivar.
Shōchō Hagami, a prominent 20th-century Japanese Buddhist leader, praised and named this Kiwamecha(極茶: The Ultimate Tea). It reflects Japanese traditions of craftsmanship and mindfulness, resonating with the essence of traditional tea ceremonies. Hagami's recognition of Kiwamecha adds a spiritual dimension, encouraging you to savor the rich cultural legacy.
Maruri Yoshida Meichaen, located in Uji, Kyoto, has been producing Uji tea for 16 generations since the Edo period, passing down the tradition from their ancestors.
They continue to uphold traditional tea production techniques such as hand-rolled tea processing and the Honzu covering method, which shades tea plants with rice straw mats to enhance flavor and aroma. Their Uji tea is carefully picked from meticulously managed tea farms and crafted with the highest level of skill.
Since 1947, they have participated in the National Tea Competition every year and have won the Minister of Agriculture, Forestry and Fisheries Award, the top prize, 20 times. The fourteenth-generation owner, Yoshida Kisaburo was registered as intangible cultural heritage in Uji-City. Since then, they have managed the care of Japan's oldest tea farm, Kozan-ji Tea Farm, which is part of the UNESCO World Heritage site Kozan-ji Temple.
Location: Uji, Kyoto
Taste Profile: Rich Umami
Cultivar: Ujihikari (Single Origin)
Steaming Level : Light (Asamushi)
Harvest Method: Hand-picked
Umami: ◾◾◾◾◾◾
Sweetness: ◾◾◾
Astringency: □
Aroma:◾◾◾◾◾
Best for: Special occasions, the deep, rich umami flavor provides a luxurious and relaxing experience.
How to brew:
- Light brew: 10 servings
- Use 2g of tea leaves. (1 serving)
- Add 50ml of 160-175°F water
- Strong brew: 5 servings
- Use 4g of tea leaves. (1 serving)
- Add 50ml of 160-175°F water
Recommended to consume within 2 weeks after opening.
20g