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Keiko Uchida

Single Estate "Kyoto Blend" Matcha - Harukaze

Single Estate "Kyoto Blend" Matcha - Harukaze

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£45.00 GBP
£45.00 GBP
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    The SAMIDORI & ASAHI Matcha Blend combines two premium matcha cultivars for a smooth, balanced flavour.

    • SAMIDORI offers a vibrant green colour and a rich, umami sweetness with a creamy texture.

    • ASAHI brings a delicate, floral aroma and a subtle sweetness, creating a refined and harmonious finish.

    Ideal for Matcha lovers transitioning onto their own path to make matcha.

    The Asahi variety, discovered in Gokasho, Uji, where the tea farm is located, was named by Jinnojo Hirano, who described it as standing out among native varieties. Its soft, thin, large leaves are vulnerable to the strong summer sun and late spring frosts, requiring the use of cheesecloth as a sunshade. This makes cultivation labour-intensive and challenging, with a short harvest period that limits yield and expansion. 

    Blended with the delicate and early harvested samidori variety, this blend is not one to miss out on. 

    • Variety: Samidori>Asahi
    • Net Weight: 30g
    • Made with Handpicked leaves 
    • Single Estate Matcha: made on one tea farm and blended with varieties from that region

    Unique story behind this matcha:

    Tea picking in Uji takes place for three weeks each spring, with 30 to 40 pickers working around the clock in shifts from 6 am to 6 pm daily. 

    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.

    All 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.

    Please note that all best before dates are in the Japanese format YYYY.MM.DD

    About the Tea Maker

    About the tea makers process:

    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.

    How to Make

    Usucha (Thin Matcha):

    We recommend you use not quite boiling water, around 80°C works well.If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 2 scoops, or 1 scoop from an ordinary teaspoon (approx. 1.5g)

    1. Add 2 scoops of matcha powder to your tea bowl or cup.

    2. Pour around 70ml of not quite boiling water into the tea bowl.

    3. Whisk the matcha with a chasen (Japanese bamboo whisk) or a small whisk, for about 15 seconds until smooth and slightly foamy.

    Koicha (Thick Matcha):

    We recommend you use not quite boiling water, around 80°C works well.If you are using a chashaku (a Japanese bamboo teaspoon) we recommend 3 scoops, or 2 scoops from an ordinary teaspoon (approx. 4g)

    1. Add 2 scoops of matcha powder to your tea bowl or cup.

    2. Pour around 30ml of not quite boiling water into the tea bowl.

    3. Whisk the matcha with a chasen (Japanese bamboo whisk) slowly, for about 15 seconds until you have a smooth, thick consistency.

    How to Store

    We recommend storing your matcha in the refrigerator once opened. For the best flavour and colour, we recommend finishing the tin within 8 weeks of opening.

    About the Best Before Date

    Our best before dates follow the Japanese system (YY/MM/DD). You can find the best before date on the bottom of the tin.

    Our tea is produced by some of the most prestigious tea makers in Japan. As they take great pride in their Matcha, they give it a six month best before date once ground.

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    About Our Tea

    We're working with top grade of tea comapnies in Japan. Find out more why they are so special and what matcha tea would be perfect for you.

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