Shirakawa Uji-Hikari Matcha

Name: Shirakawa Uji-Hikari Matcha
Brand: Tezumi
Price: 79 USD

Koicha (thick), sourced from Uji, Zairai cultivar

SweetUmamiBitterAstringent

$79.00 (20g)

~$3.95 per gram

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Grade

Koicha (thick)

Cultivar

Zairai

Region

Uji

Certification

Organic

Sourcing

Uji, Japan

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Tasting notes

Clean, bright, airy, and complex; "Strong with a powerful attack, deep umami, and a touch of astringency"

Chart for Sweetness, Umami, Aroma, Astringency, Bitterness (no numeric values)

Pricing as disclosed

20g — $79.00

Full details

Everything disclosed on the product page (17 fields)▾

Price Sale: $79.00
Price Regular: $88.00
Size: 20g
Producer: Seicha Tsujiki (製茶辻喜)
Farm Head: Tsuji Kiyoharu, fifth-generation tencha farmer
Region: Shirakawa, Kyoto
Cultivar: Uji-Hikari - meaning "the light of Uji," selected from Uji zairai in 1954; unregistered but popular in Kyoto; thin, wavy-patterned leaves ideal for shaded tea; rarely sold unblended
Harvest: May 2025; hand-picked, once per year entirely by hand
Tasting Notes: Clean, bright, airy, and complex; "Strong with a powerful attack, deep umami, and a touch of astringency"
Flavor Profile: Chart for Sweetness, Umami, Aroma, Astringency, Bitterness (no numeric values)
Recommended Uses: Most concentrated: Koicha; also Usucha, Latte, Baking
Brewing Usucha: 70°C (158°F) water, 2g matcha to 70ml water, whisk briskly back-and-forth ~20 seconds
Brewing Koicha: 85°C (185°F) water, 4g matcha to 30ml water, knead in circular motion until smooth and glossy
Production Methods: Top-secret self-crafted mix of high-grade organic fertiliser at double normal rate; 95% darkness shading (10% more than most farms); single annual hand-harvest
Awards: Won countless prestigious awards; first place regional and national level; most awarded tencha farmer in Japan; record-setting amino acid concentrations exceeding double typical amounts
Reviews: 6 reviews with five-star indicators
Regional Context: Shirakawa's tea fields nestled among rolling hills south of Uji City, known primarily for high-grade gyokuro, smaller than nearby Wazuka and Ujitawara but a prime growing area for top-tier Ujicha