Uji Hikari Matcha

Name: Uji Hikari Matcha
Brand: Tezumi
Price: 48 USD

Koicha (thick), sourced from Uji, Uji hikari cultivar

SweetUmamiCreamyBitterAstringent

From $48.00 (20g)

~$2.40 per gram

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Grade

Koicha (thick)

Cultivar

Uji hikari

Region

Uji

Sourcing

Uji, Japan

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Tasting notes

Creamy, sophisticated, and bright

Visual scale for sweetness, umami, aroma, astringency, bitterness

Pricing as disclosed

20g — $48.00

50g — $112.00

Full details

Everything disclosed on the product page (19 fields)▾

Size Options: 20g Can, 50g Bag
Price: $48.00
Producer: Yoshida Meichaen (吉田銘茶園), founded over 200 years ago
Region: Uji, Kyoto
Elevation: 15m
Cultivar: Uji-Hikari - meaning "the light of Uji," selected from Uji zairai in 1954, unregistered but popular in Kyoto; leaves have distinctive wavy pattern and are relatively thin, ideal for shaded tea; strong with a powerful attack, deep umami, and a touch of astringency
Harvest: May 2025; hand-picked
Tasting Notes: Creamy, sophisticated, and bright
Flavor Profile: Visual scale for sweetness, umami, aroma, astringency, bitterness
Recommended Uses: Spectrum Baking -> Latte -> Usucha -> Koicha (koicha most concentrated)
Brewing Usucha: 70°C (158°F) water, 70ml water to 2g matcha (2 scoops, sifted), whisk briskly ~20 seconds
Brewing Hot Latte: 4g sifted matcha with 40ml water at 70°C, add 180ml steamed milk
Brewing Iced Latte: 4g matcha with 40ml water at 70°C, pour 180ml milk into ice-filled glass (optional ~5ml syrup), pour matcha base over ice
Producer Background: Farm operates 2 hectares in Uji's Ogura district; led by 16th-generation farmer Riichi Yoshida (working 65+ years with his brother); uses hand-rolling, hand-picking, honzu straw shading, bamboo screening; competed in National Tea Competition every year since it started over 75 years ago, won 1st place over 20 times; Riichi Yoshida is Chairman of the Uji Tea Hand-rolling Preservation Association; family manages Kosanji Temple's ancient tea garden in Toganoo, with bushes from Song Dynasty China origins
Reviews: 5 stars, 90 reviews
Regional Context: Uji long at the centre of Japanese tea, dating to the 12th century; shading method (~15th century), sencha (1737), gyokuro (1835) invented by Uji farmers; note that most Ujicha is actually produced in neighboring towns including Wazuka
Certifications: None explicitly mentioned
Packaging: Tin can (20g) or bag (50g)
Shelf Life Storage: Not provided on this page

Research notes

The page lists a single price ($48.00) without the extraction clearly distinguishing whether it applies identically to both the 20g Can and 50g Bag size options, or whether each size has its own price not captured. Flagged for verification rather than assumed.