CeremonialUji Hikari Matcha
Ceremonial, sourced from Uji, Uji hikari cultivar
$79.00
The price is confirmed, but package size isn't stated anywhere on the page, so we can't show a per-gram figure.
View product→Grade
Ceremonial
Cultivar
Uji hikari
Region
Uji
Certification
Organic
Sourcing
Uji, Japan
View the full sourcing map →Tasting notes
Light notes of milk chocolate; sweet wholegrain or buckwheat
Zero astringency meeting a rich, creamy body and flavors reminiscent of creamy cashew butter; deeply satisfying umami
Composition
L-theanine
24.31 mg/g
Ceremonial-grade published estimate — Goto et al., upper-grade matcha samples, Tea Research Report No.80:23-28 (1994)
EGCG
59.3 mg/g
Ceremonial-grade published estimate — Goto et al., upper-grade matcha samples, Tea Research Report No.83:21-28 (1996)
Full details
Everything disclosed on the product page (20 fields)▾
- Japanese Name
- 宇治ひかり抹茶
- Price
- $79.00
- Size
- 30g tin
- Servings
- 15 servings
- Grade
- Ceremonial grade
- Cultivar
- Uji Hikari -- described as a fairly uncommon cultivar in Japanese tea
- Estate Status
- Single-estate, unblended, single-cultivar
- Region Producer
- Uji, Japan; produced by Tsuji-san, a 5th-generation master farmer (same producer referenced elsewhere as Kiyoharu Tsuji)
- Certifications Claims
- Non-GMO; certified radiation & heavy metal free
- Superlative Claim
- Described as having 'the highest concentrations of L-theanine and amino acids ever recorded of any matcha in the world'
- Cultivation
- Tea plants are unpruned, cultivated only with organic fertilizers, grown using the traditional Honzu shade-growing technique in nutritious red clay soil
- Harvest
- Hand-harvested first flush during shincha season (the first crop of the year); tencha leaves gently harvested by hand and stone-milled
- Aroma
- Light notes of milk chocolate; sweet wholegrain or buckwheat
- Flavor Profile
- Zero astringency meeting a rich, creamy body and flavors reminiscent of creamy cashew butter; deeply satisfying umami
- Awards
- Tsuji-san has 'won countless awards in Japan' for his teas
- Brewing Instructions
- Warm chawan bowl. Add 1.5-2g (1 tsp) matcha + 1 oz water at 160-175F (thick paste/koicha). Add 1.5-2 oz additional water. Whisk until aerated.
- Processing
- Stone-milled in Japan
- Availability
- Currently sold out, 'Notify Me' option available
- Shelf Life
- Not disclosed
- Reviews
- No review ratings or counts visible on page
Research notes
This is Mizuba's highest-priced product among the eight ($79.00) and carries the most superlative marketing claims (world-record-level L-theanine/amino acid content, countless awards). Producer is named both 'Tsuji-san' and, in cross-referenced site copy, 'Kiyoharu Tsuji' -- same person as producer of Shirakawa Matcha, so Mizuba sources at least two distinct single-cultivar matchas from this one farmer.
