Uji Matcha - Unryu

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 L-theanine.

This Unryu matcha was a classic from Yoshida Meichaen, made from the youngest buds which are hand-picked and flavor-wise, offers balanced umami and bitterness. Our staff favorite.

This type of tea is harvested from a shaded tea farm (usually open-air, but covered with reed screens and shade cloth from mid-April until harvest). Covering the tea plants increases chlorophyll in the leaves, making them richly green, thin, and soft. This enhances the umami while minimizing bitterness and astringency. After the new buds are picked, they are steamed and then dried at a high temperature in a tencha (碾茶) furnace. The dried tencha is ground into matcha using a stone mill.

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: Balanced Umami
Cultivar: Okumidori + Samidori + Ujihikari (Blended)

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

Best for: Those newly exploring the world of matcha—its high quality offers a smooth introduction while widening your palate and deepening your appreciation for the complexity of matcha flavors.

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

- Add 50ml of 160-175°F water
- 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.
This is the first crop of 2024.

30g