\nCultivar: Samidori 早緑 meaning “early green” (not to be confused with Saemidori 冴緑 meaning “young green”)
\n
\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
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Tsuji-san creates a very small micro-lot of tencha leaves for submission to tea competitions each year. This limited edition version is grown under the same shading as the main batch of leaves, but is a careful hand picking of just a few kilograms of the very best of the best of these leaves while they are still young, then carefully processed and stone mill ground into matcha.
\nCultivar: Samidori 早緑 meaning “early green” (not to be confused with Saemidori 冴緑 meaning “young green”)
\n
\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
Tsuji-san creates a very small micro-lot of tencha leaves for submission to tea competitions each year. This limited edition version is grown under the same shading as the main batch of leaves, but is a careful hand picking of just a few kilograms of the very best of the best of these leaves while they are still young, then carefully processed and stone mill ground into matcha.
\n
2024’s batch is a very delicate, strongly sweet cup of ambrosia, a light white wine vs the bold umami taste of many other high grade matcha
World renowned farmer Kiyoharu Tsuji’s tencha (the green tea used for matcha) has won numerous awards at the Kyoto, West Japan (Kansai), and National levels. A careful selection and processing of this Asahi cultivar is generally used for these competitions.
\n
In recent years.... Asahi cultivar won the top Minister's Award at the 2022 National Tea Competition in the tencha category (this batch was harvested at a similar time as the winning competition batch, but submitted to regional tea competitions). In 2023 and 2024, the Asahi cultivar won 3rd place at the National Tea Competition.
\n\n
\n
\nIngredients: Green tea
\n
\nCultivation: Cultivated using centuries-old traditional methods including shading under a canopy of reeds and straw adjusted according to the sunlight and increasing until 95% of sunlight is cut. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year.
\n
\nHarvest: May. Carefully handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined — removing stems, veins — before stone mill grinding.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017, and most recently the Minister of Agriculture's Award for tencha at the 2022 National Tea Competition, the top award for the leaves that are used for matcha.
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Tsuji-san creates a very small micro-lot of tencha leaves for submission to tea competitions each year. This limited edition version is grown under the same shading as the main batch of leaves, but is a careful hand picking of just a few kilograms of the very best of the best of these leaves while they are still young, then carefully processed and stone mill ground into matcha.
\n
2024’s batch is a very delicate, strongly sweet cup of ambrosia, a light white wine vs the bold umami taste of many other high grade matcha
World renowned farmer Kiyoharu Tsuji’s tencha (the green tea used for matcha) has won numerous awards at the Kyoto, West Japan (Kansai), and National levels. A careful selection and processing of this Asahi cultivar is generally used for these competitions.
\n
In recent years.... Asahi cultivar won the top Minister's Award at the 2022 National Tea Competition in the tencha category (this batch was harvested at a similar time as the winning competition batch, but submitted to regional tea competitions). In 2023 and 2024, the Asahi cultivar won 3rd place at the National Tea Competition.
\n\n
\n
\nIngredients: Green tea
\n
\nCultivation: Cultivated using centuries-old traditional methods including shading under a canopy of reeds and straw adjusted according to the sunlight and increasing until 95% of sunlight is cut. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year.
\n
\nHarvest: May. Carefully handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined — removing stems, veins — before stone mill grinding.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017, and most recently the Minister of Agriculture's Award for tencha at the 2022 National Tea Competition, the top award for the leaves that are used for matcha.
Tsuji-san creates a very small micro-lot of tencha leaves for submission to tea competitions each year. This limited edition version is grown under the same shading as the main batch of leaves, but is a careful hand picking of just a few kilograms of the very best of the best of these leaves while they are still young, then carefully processed and stone mill ground into matcha.
\nCultivar: Uji Hikari うじひかり meaning “the light of Uji”
\n
\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
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Tsuji-san creates a very small micro-lot of tencha leaves for submission to tea competitions each year. This limited edition version is grown under the same shading as the main batch of leaves, but is a careful hand picking of just a few kilograms of the very best of the best of these leaves while they are still young, then carefully processed and stone mill ground into matcha.
\nCultivar: Uji Hikari うじひかり meaning “the light of Uji”
\n
\nCultivation: Cultivated using centuries-old traditional methods with the exception of plastic canopy shading instead of traditional reeds and straw. Tsuji-san also conducts soil analysis monthly and analysis of amino acid content in the leaf (which forms the umami flavor) annually to craft the best leaf year after year. Field used for competition grade tencha as well.
\n
\nHarvest: May (see variant info for year...in general leaves are aged for about 5 months before grinding is allowed so the newest harvest is released in Oct-Nov). Handpicked for maximum quality.
\n
\nProcessing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\n
\n
\n
About the Farmer
\n
Tsuji-sensei, a fifth generation tea farmer, is one of Japan’s top cultivators and producers of tencha, and his Asahi cultivar tea field has helped him win dozens awards over the years at the regional and national level. The accumulation of accolades have led to the prestigious Prime Minister’s Award for agriculture in 2017.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
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Using tea leaves from a certified organic tea farm in Kyoto Prefecture, tea master Nishide-san crafts a delicate but rich organicmatcha.
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Okumidori
\n
\nHarvest: Spring
\n
\nGrinding: Stone mill ground at the Nishide Tea Factory Grinding Facility
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
Matcha is a special type of green tea created from tea leaves that have been shaded, then processed by steaming, drying without rolling (most Japanese green teas are rolled), refining into flakes, then ground into a fine powder. The shading limits the bitter-tasting catechin, and increases the savory tasting theanine content in the leaf creating matcha's unique flavor profile.
If created from other green teas such as sencha, or if not shaded, the powder is listed as a green tea powder, and often has more catechin than matcha (therefore tasting more bitter).
Other powders made from teas and herbs are not listed in this section but can be found below. Matcha related items as well as matcha flavored and matcha infused items can be found in this section.
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