Keiko Uchida Single Origin / Single Estate Matcha - Gekkou

The variety "Saemidori" was crossbred in Makurazaki, Kagoshima Prefecture. It has its origins in "Yabukita" and the Uji variety "Asatsuyu". It is also used in high-quality green teas such as gyokuro known for similar beauty and healthy benefits as matcha. This variety is selected as an early ripening variety and is usually the first type to be harvested as it is vulnerable to being overshadowed by other tea leaf varieties such as Uji. It is known for its distinctive robust aroma and its bright, strong umami flavour is easy to detect and is widely appreciated for its appeal.

• Variety : Saemidori
• 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.