About this tea

Ujihikari is a tea cultivar that was selectively bred and developed by the Kyoto Prefectural Tea Research Institute in 1954. Its first flush harvesting cycle is similar, if not a few days later than Yabukita, but the tea sprouts of Ujihikari are slightly smaller and thinner. This cultivar has lower harvesting yields than other more popular varieties in Uji but the quality and tasting characteristics of Ujihikari are special and sought after by connoisseurs. Although Ujihikari is slightly pale, light-green and less glossy in terms of Tencha, the color of its stone-milled matcha is bright and brilliant with herbaceous and subtle floral aromas. This batch of Ujihikari was produced by our friend, Kikuoka-San, who is a 6th generation Uji tea farmer. Kikuoka-San is passionate about quality and natural organic soil management. He is one of the most awarded matcha producers in all of Uji and one of our key partners for super premium matcha.