CeremonialZuisho
Ceremonial, sourced from Uji, Zuisho cultivar
From $188.37 (40g)
~$4.71 per gram
Grade
Ceremonial
Cultivar
Zuisho
Region
Uji
Sourcing
Uji, Japan
View the full sourcing map →Tasting notes
97.5/100 (Yunomi Evaluation)
2g / 50ml water, 75°C
9/10
10/10
8/10
Very rich and savory, delicately sweet with underlying elements of green pea, mango, subtle aroma of coconuts; intense umami flavor and long-lasting creamy mouthfeel
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)
Pricing as disclosed
Full details
Everything disclosed on the product page (19 fields)▾
- Price
- ¥32,000 regular price
- Sizes
- [ "40g / 1.4 oz can", "Multipack: 40g can x 10 / 400g / 10.4 oz" ]
- Availability
- Procured or produced on demand; preorder now
- Grade
- Heritage Grade at Imperial Ceremonial Grade level; described elsewhere as 'the highest grade of Matcha produced by Kobayashi San at Shogyokuen'
- Cultivar
- Listed as 'Zuisho' cultivar, though the page notes 'Uji Hikari (2024 harvest - this may change from year to year depending on what cultivar(s) is best)' — i.e., the cultivar used can vary by year
- Region
- Kyotanabe, Kyoto; leaves harvested from the Wazuka region and refined in Kyotanabe (per broader product description)
- Harvest Timing
- May (First Flush / Spring); leaves reportedly harvested from 200-year-old tea plants (per broader product description)
- Yunomi Tasting Score
- 97.5/100 (Yunomi Evaluation)
- Tasting Scores Detail
- { "test_parameters": "2g / 50ml water, 75°C", "umami": "9/10", "sweetness": "10/10", "creaminess": "10/10", "lack_of_astringency": "10/10", "lack_of_bitterness": "10/10", "texture": "10/10", "color": "10/10", "something_special": "8/10" }
- Tasting Notes Descriptive
- Very rich and savory, delicately sweet with underlying elements of green pea, mango, subtle aroma of coconuts; intense umami flavor and long-lasting creamy mouthfeel
- Ingredients
- Green tea
- Production Method
- Stone mill ground
- Shading Requirement
- Leaves must be shaded for 4 weeks or more
- Processing
- Steamed and dried into leaf flakes called tencha using a brick oven
- Producer
- Shogyokuen Tea Factory, established 1827, 12 employees
- Ceo Credential
- CEO Hiroshi Kobayashi, Level 10 tea appraisal (one of 13 in Japan, only one in Kyoto); described as having won many awards over the years for blending ability
- Certifications
- None disclosed
- Shelf Life
- Not specified
- Reviews Ratings
- Yunomi's own 97.5/100 in-house evaluation score is the only rating shown; no customer review count/star rating present
Research notes
Yunomi.life listing #0621.K6 used as primary source; this is Yunomi's highest-scored (97.5/100) Shogyokuen matcha and appears to be positioned as the pinnacle/most prestigious product in the lineup. The '200-year-old tea plants' and Wazuka-harvest detail came from the broader search-result description of the same product rather than being independently re-confirmed word-for-word in the Yunomi fetch excerpt.
