Keiko Uchida Single Origin / Single Estate Matcha - Amanogawa

Single-origin matcha reflects the unique tastes and techniques of its local region, resulting in a more distinct and refined flavour profile. This matcha will transport you to a galaxy brimming with extraordinary flavours.

This particular variety of tea leaf, known as Honzu Asahi, was found in the Gokasho area of Uji City. As its cultivation requires greater care and attention, tea farmers handpick each leaf with exceptional precision. They also employ a traditional method called Honzu Shading—which uses reeds and straw as a natural covering—instead of commercial or non-renewable materials, ensuring the matcha leaves grow under the most natural and optimal conditions.

Asahi tea, cultivated at the Honzu Tea Garden, is shaded using time-honoured techniques involving reed mats and rice straw, with its origins tracing back to the 16th century. Historically, reed mats were harvested from Ogura Pond (now rice fields), rice straw was gathered from surrounding farms, and bamboo for the honzutana (shelf-style shading) came from the nearby mountains. This reflects the traditional practice of using local resources and highlights the importance of tea farmers owning both rice fields and mountain land.

Today, iron pipe shelves replace the old structures, reed mats are sourced from Lake Biwa, and rice straw is purchased from local farmers. Despite these modern changes, the process of raising the materials 2m above the ground and carefully spreading the straw remains unchanged, preserving the traditional technique.

• Variety: Asahi ,shaded with reeds and straw
• Net Weight: 20g
• Handpicked leaves 
• Single Origin Single Estate Matcha refers to matcha made from tea leaves grown on a specific farm within a defined region, ensuring both farm and geographical consistency in flavour.

Unique story behind this matcha:

Tea picking in Uji takes place for three weeks each spring, with 30 to 40 pickers working from 6 am to 6 pm daily. Traditionally, local housewives participated, but now retired men and Japanese tea instructors are also joining the workforce due to societal changes.

Uji tea is grown using high-quality organic fertilisers, including rapeseed, sesame, and fish fertiliser. Pressed fertilisers are preferred over chemical-based fertilisers, with the fish fertiliser offering a pleasant scent upon delivery.

Each tea ridge in the tea farm has its own unique aroma, distinct from matcha but recognisably "tea." As the leaves open, a powdery fragrance fills the air, enhancing the tea-picking experience.

In Japan, the japanese camellia 'tsubaki' by which matcha is from comes in a variety of types. Known to be used in Japanese tea rooms, the camellia is a flower with an eternal beauty. All of our Keiko Uchida matcha is named after different camellia varieties.