About this tea
Kiyoharu Tsuji is the fifth-generation owner of the Tsujiki farm in the Shirakawa region of Uji, Kyoto. This area has an ancient history of tea production of more than 800 years and is where some of the top qualities of matcha and gyokuro are produced. Tsuji San has received various awards for his teas and is known as a master tea artist. His teas consistently have the highest amino acids scores and L-theanine contents of any matcha in Japan and the world. Tsuji San is one of the most awarded and highly regarded tea artisan farmers in all of Japan. Rishi is one of the few direct importers of his matcha allocations for North America. Tsuji San focuses on the farming and total processing of single origin and single cultivar selection. We don’t offer blends of his matcha. The Samidori cultivar is a regional Kyoto classic favored for its balance and harmony of vibrant green energy and smooth umami. Tsuji San’s unique organic and intense fertilization tactics and shading techniques enhance the core value of the cultivar and terroir synergy to create the most amazing single cultivar matcha batches each year for us.
Origin
Shirakawa, Uji, Kyoto, Japan
Ingredients
Green tea

Origin
Shirakawa, Uji, Kyoto, Japan
Caffeine Level
High
Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.
0 MG
100 MG
Preparation
- Imperial
- Metric
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

Origin
Shirakawa
Uji, Kyoto, Japan
Region Details
Region
Southwestern Honshu, Japan
Elevation
50 - 200 meters
Harvest
March - May
Cultivar
Gokou, Samidori, Asahi, Uji Hikari