About This Tea
Hekisuien focuses on traditional and ultra-premium gyokuro and matcha. They use blending techniques that combine different cultivars and vintages to shape a unique taste and quality unlike other matcha and gyokuro producers. Hekisuien is not strictly focused on single cultivar or single origin selections, but on only the uniqueness of aging and blending vintages of different cultivars from various producers and regions in Uji and Kyoto.
The Matcha Ukitsu blend represents the classic essence and vibrancy of the Kyoto matcha tea terroirs. Its complexity is derived from aged and blended cultivars. The tencha batches selected for Matcha Ukitsu are particularly strong with core characteristics of Asahi aroma. The flavor and density is also very rich and draws from the characteristics of Kyotanabe-grown batches.
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.
Need to Make Perfect
Matcha at Home
Everything You Need to
Make Perfect Matcha at Home
Southwestern Honshu, Japan
May - June
Asahi from Uji; Samidori from Kyotanabe; Samidori, Asahi and Uji Hikari from Joyo; Samidori from Uji