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Matcha Ujihikari
Fresh and vibrant with a sweet roast and layers of rich taste
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.
Origin
Joyo, Kyoto, Japan
Cultivar
Ujihikari
Harvest
May 12, 2024
Elevation
50 meters
Ingredients
Green tea


Ingredients
Green tea
Origin
Joyo, Kyoto, Japan
Cultivar
Ujihikari
Harvest
May 12, 2024
Elevation
50 meters
Preparation
- Imperial
- Metric
1 tsp 2g
2.5 oz 75mL
170°F 77°C
Whisk 15 sec
Traditional Preparation
Sift 1 tsp (2g) into a chawan.
Add 2.5 oz (75mL) water at 170°F (75°C).
Use a chasen to whip into a smooth, rich foam.

Teaware
Everything You
Need to Make Perfect
Matcha at Home
Everything You Need to
Make Perfect Matcha at Home


Wabi Sabi Raku Matcha Bowl


Premium Shin Chasen


Chashaku Bamboo Matcha Scoop


Origin
Joyo
Kyoto, Japan
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