Mizuba is honored to be one of the few tea companies to whom legendary matcha farmer, Tsuji-san, sells his premier, hand-harvested matcha. With immense gratitude and care, we present you the opportunity to taste his single-estate, unblended, single-cultivar Uji Hikari Matcha.
Having won countless awards in Japan for his teas, 5th-generation master farmer Tsuji san is responsible for one of the greatest matcha experiences you can savor. His tea plants are unpruned, only cultivated with organic fertilizers, and enjoy the most traditional form of shade-growing (the Honzu technique) in the region's nutritious red clay soil. When the first flush arrives in shincha season (the first crop of the year), the tencha tea leaves are gently harvested by hand and stone-milled to perfection. In fact, Tsuji-san's matcha has the highest concentrations of L-theanine and amino acids ever recorded of any matcha in the world.
Uji Hikari is a fairly uncommon cultivar in Japanese tea, making this matcha a very special treat and the chance to truly taste a singular flavor. Don't wait to try this matcha made by the legendary Tsuji-san!
How to brew:
Warm your chawan tea bowl with hot water. Place 1.5-2g of Uji Hikari matcha into your chawan. Add 1 ounce of 160ºF-175ºF water to the tea and make koicha (a thick paste). Add about another 1.5-2 ounces to your koicha, and whisk with your chasen until the tea is fully aerated to make usucha. Enjoy!
Aroma: light notes of milk chocolate; sweet wholegrain or buckwheat
Flavor profile: "Whoah." "Wow."
Zero astringency meets a rich, rich mouthfeel and creamy body that hits all sides of your tongue. Flavors reminiscent of creamy cashew butter. Deeply satisfying umami. If we're being completely honest, pinning down certain flavors was difficult to write because this matcha is just amazing.