\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.
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.
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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.
"},{"id":4322143469673,"title":"#0676.K6 Tsujiki: Asahi (2024 SOLD OUT) Heritage Grade Single Cultivar Uji Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶あさひ","handle":"heritage-grade-uji-matcha-asahi-single-cultivar-by-master-kyoto-tea-farmer-tsuji-kiyoharu","description":"\n
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
\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
\nGrinding: See variant info
\n
\nPackaging: Yunomi pull-top can and inner bag.
\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.
\n
To view more photos of the cultivation process, see Tsuji-sensei's Facebook page.
\n
","published_at":"2023-11-13T11:39:07+09:00","created_at":"2019-10-27T17:13:16+09:00","vendor":"Tsujiki Tea Garden","type":"Green Tea - Matcha","tags":["Asahi","Ceremonial Grade","Cultivar_Asahi","Grade_Heritage Grade","heritage grade","hvala","hvala matcha","matcha","Matcha Grade_1 - Ceremonial Grade (Heritage)","Notes_Single Cultivar","Notes_Single Estate","Price_1 - Luxury","Region_Kyoto","single cultivar","Single estate","spo-disabled","Subregion_Kyoto > Uji","Tea Type_Matcha","tsujiki","Uji","ujicha","Vendor Type_Family Business","Vendor Type_Farm","wholesale40"],"price":650000,"price_min":650000,"price_max":15400000,"available":false,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31025299193961,"title":"20g / 0.7 oz / Refill Bag in Gift Can (Feb 2025 grinding)","option1":"20g / 0.7 oz / Refill Bag in Gift Can (Feb 2025 grinding)","option2":null,"option3":null,"sku":"tjkas-020b-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0676.K6 Tsujiki: Asahi (2024 SOLD OUT) Heritage Grade Single Cultivar Uji Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶あさひ - 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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
\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
\nGrinding: See variant info
\n
\nPackaging: Yunomi pull-top can and inner bag.
\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.
\n
To view more photos of the cultivation process, see Tsuji-sensei's Facebook page.
\n
"},{"id":6560890617961,"title":"#0675.K6 Tsujiki: Uji Hikari (2024 SOLD OUT) Modern Heritage Grade Single Cultivar Uji Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶うじひかり","handle":"modern-heritage-grade-uji-matcha-uji-hikari-single-cultivar-by-master-kyoto-tea-farmer-tsuji-kiyoharu-20g","description":"\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
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\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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\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
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\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.
"},{"id":4834955067497,"title":"#0679.K6 Tsujiki: Gokou - Modern Heritage Grade Single Cultivar Uji Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶ごこう (Available in late March)","handle":"modern-heritage-grade-uji-matcha-gokou-single-cultivar-by-master-kyoto-tea-farmer-tsuji-kiyoharu-20g","description":"
\n
\n
\nIngredients: Green tea
\n
\nCultivar: Gokou
\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
\nGrinding: See variant info
\n
\nPackaging: Yunomi pull-top can and inner bag.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\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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\n
\n
\nIngredients: Green tea
\n
\nCultivar: Gokou
\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
\nGrinding: See variant info
\n
\nPackaging: Yunomi pull-top can and inner bag.
\n
\nNet weight: 20g
\n
\nRegion: Uji, Kyoto
\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.
"},{"id":4354564096105,"title":"#0680.K6 Tsujiki: Samidori - Modern Heritage Grade Single Cultivar Uji Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶さみどり (Available in late March)","handle":"heritage-grade-uji-matcha-samidori-single-cultivar-by-master-kyoto-tea-farmer-tsuji-kiyoharu","description":"
\n
\n
\nIngredients: Green tea
\n
\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
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\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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\n
\n
\nIngredients: Green tea
\n
\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
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\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.
"},{"id":7462871695465,"title":"#0852.K6 Tsujiki Original Blend Imperial Ceremonial Grade Uji Matcha (20g) 辻喜の抹茶ブレンド (Available in late March)","handle":"uji-matcha-tsujiki-original-blend","description":"
\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
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\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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\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
\nGrinding: See variant info
\n
\nPackaging: Double sealed with a pull-top can and inner bag for maximum quality preservation. Wooden gift box option available.
\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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#0679.K6 Tsujiki: Gokou - Modern Heritage Grade Single Cultivar Uji Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶ごこう (Available in late March)
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JPY ¥5,000
Unit price /
Unavailable
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#0679.K6 Tsujiki: Gokou - Modern Heritage Grade Single Cultivar Uji Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶ごこう (Available in late March) - 20g / 0.7 oz / Refill Bag in Gift Can (Feb 2025 grinding)
<-- Currently not in stock. Order now for immediate procurement (2-3 week delay). If larger size available, repacking takes a week. If "sold out", please inquire for more accurate availability.
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Ingredients: Green tea
Cultivar: Gokou
Cultivation: 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.
Harvest: 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.
Processing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
Grinding: See variant info
Packaging: Yunomi pull-top can and inner bag.
Net weight: 20g
Region: Uji, Kyoto
About the Farmer
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.
Grade (Matcha)
Modern Hertiage Grade (Imperial Ceremonial Grade)
Cultivar
Gokou
Harvest
First Flush (Spring)
Region
Kyoto - 京都府
Vendor Type
Farm,
Family Business
Grinding Method
Stone Mill Ground
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
#0679.K6 Tsujiki: Gokou - Modern Heritage Grade Single Cultivar Uji Matcha by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶ごこう (Available in late March)
FromJPY ¥5,000
Unit price /
Unavailable
Ingredients: Green tea
Cultivar: Gokou
Cultivation: 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.
Harvest: 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.
Processing: Steamed and dried in a traditional tencha oven. Carefully refined removing stems, veins before grinding.
Grinding: See variant info
Packaging: Yunomi pull-top can and inner bag.
Net weight: 20g
Region: Uji, Kyoto
About the Farmer
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.
Size
20g / 0.7 oz / Refill Bag in Gift Can (Feb 2025 grinding)
MULTIPACK 100g (20g x 5 refill bags) / 3.5 oz (Feb 2025 grinding)
MULTIPACK 500g (20g x 25 refill bags) (Feb 2025 grinding)
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