CeremonialUji-no-Mori - Uji Matcha
Ceremonial, sourced from Uji, Yabukita cultivar
$42.00 (30g)
~$1.40 per gram
Grade
Ceremonial
Cultivar
Yabukita
Region
Uji
Sourcing
Uji, Japan
View the full sourcing map →Tasting notes
Sweetness, Umami, Aroma emphasized; lower astringency and bitterness
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
77 mg/g
Yabukita cultivar — Shimadzu Corp. / NARO joint HPLC analysis, Application News No. L583 (2020) — Yabukita cultivar, 7.70 g/100g EGCG
Pricing as disclosed
Full details
Everything disclosed on the product page (17 fields)▾
- Name Meaning
- "Grove of Uji," using older kanji spelling (莵道の杜)
- Price
- $42.00
- Size
- 30g
- Producer
- Rishouen (利招園), founded 1947
- Region
- Wazuka/Uji, Kyoto
- Cultivar
- Blend containing Samidori, Kyōken-283, Sayamakaori, Meiryoku, Saemidori, and Yabukita, among others
- Harvest
- May 2025
- Picking Method
- Handheld machine
- Flavor Profile
- Sweetness, Umami, Aroma emphasized; lower astringency and bitterness
- Description
- Carefully blended matcha from steep hills of Wazuka makes for smooth, verdant, and refreshing usucha with lasting finish.
- Recommended Uses
- Baking, Latte, Usucha (highlighted in the usage-scale graphic as the most concentrated recommended use), Koicha
- Brewing Usucha
- 70°C water, 70ml water to 2g sifted matcha, whisk 20 seconds
- Brewing Hot Latte
- 4g matcha with 40ml 70°C water, add 180ml heated milk
- Brewing Iced Latte
- 4g matcha with 40ml 70°C water, pour over 180ml milk in ice-filled glass
- Reviews
- 5 stars, 23 reviews
- Producer Background
- Rishouen founded 1947; head Koji Kagata specializes in high-grade tencha blends for ceremonial and daily use
- Regional Context
- Uji invented shading method for matcha (~15th century), sencha (1737), and gyokuro (1835)
Research notes
The usage-scale graphic is described as marking 'Usucha' as the most concentrated recommendation even though Koicha is listed after it and is normally the most concentrated preparation on other Tezumi pages. This ordering is unusual compared to the pattern on nearly all other Tezumi product pages (where Koicha is consistently the most-concentrated end of the scale), so it is flagged here rather than silently normalized, though it may reflect the source page's actual (unusual) design rather than an error.
