\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.
","published_at":"2024-09-13T15:14:35+09:00","created_at":"2022-10-03T09:17:09+09:00","vendor":"Tsujiki Tea Garden","type":"Green Tea - Matcha","tags":["award winning","Ceremonial Grade","competition grade","Cultivar_Samidori","Grade_Competition Grade","Grade_Heritage Grade","heritage grade","hvala","hvala matcha","hvala rare","Limited Edition","matcha","Matcha Grade_1 - Ceremonial Grade (Heritage)","nada-hidden","Notes_Award Winning","Notes_Single Cultivar","Notes_Single Estate","P50","Price_1 - Luxury","Region_Kyoto","samidori","single cultivar","Single estate","Subregion_Kyoto > Uji","Tea Type_Matcha","tsujiki","Uji","ujicha","Vendor Type_Family Business","Vendor Type_Farm","wholesale30"],"price":2200000,"price_min":2200000,"price_max":2200000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40329568419945,"title":"20g / 0.7 oz / Refill bag in gift can & wooden box","option1":"20g / 0.7 oz / Refill bag in gift can & wooden box","option2":null,"option3":null,"sku":"tjk-cgSA-020","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0678.K6 Tsujiki: Limited Edition Competition Grade (Modern Heritage) Uji Matcha, Samidori Single Cultivar, by Master Kyoto Tea Farmer Tsuji Kiyoharu (20g) 辻喜の抹茶さみどり - 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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.
A new and still very rare cultivar, Tenmyo was registered only 2006 and cultivated from a seed of the Samidori cultivar in Uji, Kyoto, possibly with the other parent being Asahi -- both well known cultivars for producing the highest quality of matcha.
\n
Like Samidori and Asahi, the leaf produces a bright color, and this version, refined and stone mill ground for us by Nagatani Tea Factory, provides a light but creamy umami flavor.
\n\n
Yunomi Evaluation - 80/100
\n
Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide.
\n
\n
\nUmami: 15/20 (20 being the richest umami)
\n
\nCreaminess: 15/20 (20 being the creamiest)
\n
\nLack of Astringency: 17/20 (20 being least astringent) \n
\n
\nLack ofBitterness: 17/20 (20 being leastbitter)
\n
\nTexture: 8/10 (10 being the smoothest grinding)\n
\n
\nColor: 8/10 (10 having the greenest, most vibrant color)
\n
\n
\nProduct Details \n
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nPackaging: Silver plastic bag inside resealable outer bag.
\n
\nRegion:Cultivated and ground in Ujitawara, Kyoto, Japan.
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
\n
\n
","published_at":"2024-01-24T16:09:55+09:00","created_at":"2024-01-24T16:09:55+09:00","vendor":"Nagatani Tea","type":"Green Tea - Matcha","tags":["4 weeks","Ceremonial Grade","Cultivar_Tenmyo","family business","green tea","Harvest_Spring","matcha","Matcha bulk","Matcha Grade_3 - Ceremonial Grade (Premium)","merchant","Notes_Single Cultivar","Notes_Single Estate","Notes_Stone mill ground","Price_3 - Affordable","Region_Kyoto","single cultivar","single estate","single field","single tea field","spring","stone mill","stone mill ground","Subregion_Kyoto > Ujitawara","Subscription","subscriptions","Tea Type_Matcha","tenmyo","Ujitawara","wholesale50"],"price":248000,"price_min":248000,"price_max":2200000,"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":41038104428649,"title":"30g / 1 oz / Gift can / Harvest: Spring","option1":"30g / 1 oz / Gift can / Harvest: Spring","option2":null,"option3":null,"sku":"NGTM01-030","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0511.K6 Nagatani Tea: Ujitawara Tenmyo Matcha - Premium Ceremonial Grade - 30g / 1 oz / Gift can / Harvest: Spring","public_title":"30g / 1 oz / Gift can / Harvest: Spring","options":["30g / 1 oz / Gift can / Harvest: Spring"],"price":248000,"weight":60,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41038104461417,"title":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Harvest: Spring","option1":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Harvest: Spring","option2":null,"option3":null,"sku":"NGTM01-030x10","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0511.K6 Nagatani Tea: Ujitawara Tenmyo Matcha - Premium Ceremonial Grade - MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Harvest: Spring","public_title":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Harvest: Spring","options":["MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz / Harvest: Spring"],"price":2200000,"weight":300,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi-2.myshopify.com/cdn/shop/files/4870D09E-A891-4992-AA2F-5FED4AFB5B31.jpg?v=1710812026","//yunomi-2.myshopify.com/cdn/shop/files/2FA0CE9E-6CC3-4431-AE1A-71B598F001FD.jpg?v=1735698528"],"featured_image":"//yunomi-2.myshopify.com/cdn/shop/files/4870D09E-A891-4992-AA2F-5FED4AFB5B31.jpg?v=1710812026","options":["Size"],"media":[{"alt":null,"id":23999808503913,"position":1,"preview_image":{"aspect_ratio":1,"height":2127,"width":2127,"src":"//yunomi-2.myshopify.com/cdn/shop/files/4870D09E-A891-4992-AA2F-5FED4AFB5B31.jpg?v=1710812026"},"aspect_ratio":1,"height":2127,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/files/4870D09E-A891-4992-AA2F-5FED4AFB5B31.jpg?v=1710812026","width":2127},{"alt":null,"id":25191365804137,"position":2,"preview_image":{"aspect_ratio":1,"height":2849,"width":2849,"src":"//yunomi-2.myshopify.com/cdn/shop/files/2FA0CE9E-6CC3-4431-AE1A-71B598F001FD.jpg?v=1735698528"},"aspect_ratio":1,"height":2849,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/files/2FA0CE9E-6CC3-4431-AE1A-71B598F001FD.jpg?v=1735698528","width":2849}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\n
A new and still very rare cultivar, Tenmyo was registered only 2006 and cultivated from a seed of the Samidori cultivar in Uji, Kyoto, possibly with the other parent being Asahi -- both well known cultivars for producing the highest quality of matcha.
\n
Like Samidori and Asahi, the leaf produces a bright color, and this version, refined and stone mill ground for us by Nagatani Tea Factory, provides a light but creamy umami flavor.
\n\n
Yunomi Evaluation - 80/100
\n
Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide.
\n
\n
\nUmami: 15/20 (20 being the richest umami)
\n
\nCreaminess: 15/20 (20 being the creamiest)
\n
\nLack of Astringency: 17/20 (20 being least astringent) \n
\n
\nLack ofBitterness: 17/20 (20 being leastbitter)
\n
\nTexture: 8/10 (10 being the smoothest grinding)\n
\n
\nColor: 8/10 (10 having the greenest, most vibrant color)
\n
\n
\nProduct Details \n
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nPackaging: Silver plastic bag inside resealable outer bag.
\n
\nRegion:Cultivated and ground in Ujitawara, Kyoto, Japan.
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
\n
\n
"},{"id":7278932885609,"title":"#0327.S2 Honyama Matcha from the Hills of Shizuoka","handle":"honyama-tea-organic-matcha","description":"
\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: blended
\n
\nGrinding by ball mill
\n
\nHarvest Season: Spring
\n
\norganic status: wholesale buyers may request certification with minimum lot (dependent upon your own ability to import organic food)
\n
\nCultivation & Processing Notes: Shaded for 4 weeks before harvest.
Take 2 grams (about 1.5 chashaku bamboo scoops) of matcha, and place it into your bowl
\n
Using the tips of your chasen bamboo whisks break apart any clumps (using a sifter may also help).
\n
Take boiling water and place it into a teapot or other cooling bowl. Allow the water to cool to 70-80C/158-176F degrees.
\n
Pour the water into your bowl, and using the whisk, slowly make an \"M\" shape in your bowl.
\n
As you speed up the whisk, bubbles (froth) will form.
\n
For Koicha, use about 50-70 ml of water. For Usucha, use 150-200 ml of water.
\n
\n
Vendor Info
\n
\n
\n
\nName: Honyama Tea
\n
\nType: Factory
\n
\nEstablished: 1916
\n
\nCEO: Momoko Unno (5th generation)
\n
\nEmployees: 60
\n
\nRegion: Shizuoka
\n
","published_at":"2024-05-07T12:13:43+09:00","created_at":"2024-04-29T19:09:01+09:00","vendor":"Honyama Tea","type":"Green Tea - Matcha","tags":["202503","Aichi","Ceremonial Grade","factory","Harvest_Spring","JAS certified organic","matcha","Matcha Grade_3 - Ceremonial Grade (Premium)","Nishio","Organic Matcha","Organic_Grown Without Chemical Fertilizers","Organic_Grown Without Pesticides","Organic_JAS Certified Organic","Price_3 - Affordable","Region_Aichi","spring","Subregion_Aichi > Nishio","usucha","wholesale50"],"price":199900,"price_min":199900,"price_max":1780000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41439664308329,"title":"30g / 1 oz / Refill bag in Gift Can","option1":"30g / 1 oz / Refill bag in Gift Can","option2":null,"option3":null,"sku":"hnym01-030","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0327.S2 Honyama Matcha from the Hills of Shizuoka - 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\n
Product Info
\n
\n
\nIngredients: Green tea
\n
\nCultivar: blended
\n
\nGrinding by ball mill
\n
\nHarvest Season: Spring
\n
\norganic status: wholesale buyers may request certification with minimum lot (dependent upon your own ability to import organic food)
\n
\nCultivation & Processing Notes: Shaded for 4 weeks before harvest.
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.
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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.
"},{"id":7448386207849,"title":"#0238.K6 Nishide: Matcha Kotoka, Standard Ceremonial Grade","handle":"0238-k6-nishide-organic-matcha-kotoka-from-nara-standard-ceremonial-grade","description":"
Using tea leaves from a certified organic tea farm in Nara Prefecture, tea master Nishide-san creates a delicate but rich organicmatcha.
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nRegion: Nara, Kagoshima, Kyoto, blended by Nishide-san
\n
\nCertifications: This product may be certified JAS on demand by Nishide, however for Yunomi's retail, we are not certifying the product we sell regularly.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
","published_at":"2024-12-18T14:34:39+09:00","created_at":"2024-12-18T14:25:17+09:00","vendor":"Nishide Tea Factory","type":"Green Tea - Matcha","tags":["202503","Basic Ceremonial Grade","bulk","Ceremonial Grade","Harvest_Spring","JAS certified organic","matcha","Matcha Grade_5 - Ceremonial Grade (Basic)","Nara","organic","Organic Matcha","Organic_JAS Certified Organic","Price_3 - Affordable","Region_Nara","Tea Type_Matcha","Vendor Type_Factory","Vendor Type_Family Business","wholesale50"],"price":260000,"price_min":260000,"price_max":27600000,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41987149365353,"title":"30g / 1 oz / Refill bag in gift can","option1":"30g / 1 oz / Refill bag in gift can","option2":null,"option3":null,"sku":"nsd-ogmKS3c-030","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"#0238.K6 Nishide: Matcha Kotoka, Standard Ceremonial Grade - 30g / 1 oz / Refill bag in gift can","public_title":"30g / 1 oz / Refill bag in gift can","options":["30g / 1 oz / Refill bag in gift can"],"price":260000,"weight":90,"compare_at_price":null,"inventory_quantity":19,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41987149398121,"title":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz","option1":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz","option2":null,"option3":null,"sku":"nsd-ogmKS3-030x10","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0238.K6 Nishide: Matcha Kotoka, Standard Ceremonial Grade - MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz","public_title":"MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz","options":["MULTIPACK 300g (30g x 10 refill bags) / 10.6 oz"],"price":2340000,"weight":300,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"nsd181131030x10","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":41987149430889,"title":"4 x 1kg (bulk bag) / 8.8 lbs / Procured on demand","option1":"4 x 1kg (bulk bag) / 8.8 lbs / Procured on demand","option2":null,"option3":null,"sku":"nsd-ogmKS3-1kgx4","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0238.K6 Nishide: Matcha Kotoka, Standard Ceremonial Grade - 4 x 1kg (bulk bag) / 8.8 lbs / Procured on demand","public_title":"4 x 1kg (bulk bag) / 8.8 lbs / Procured on demand","options":["4 x 1kg (bulk bag) / 8.8 lbs / Procured on demand"],"price":27600000,"weight":4000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"4582323181131","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["//yunomi-2.myshopify.com/cdn/shop/products/nishide-organic-matcha-kotoka-from-nara-basic-ceremonial-grade-348894.jpg?v=1663993550"],"featured_image":"//yunomi-2.myshopify.com/cdn/shop/products/nishide-organic-matcha-kotoka-from-nara-basic-ceremonial-grade-348894.jpg?v=1663993550","options":["Size"],"media":[{"alt":"Nishide: Organic Matcha Kotoka from Nara, Basic Ceremonial Grade - Yunomi.life","id":22781448454249,"position":1,"preview_image":{"aspect_ratio":1,"height":886,"width":886,"src":"//yunomi-2.myshopify.com/cdn/shop/products/nishide-organic-matcha-kotoka-from-nara-basic-ceremonial-grade-348894.jpg?v=1663993550"},"aspect_ratio":1,"height":886,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/products/nishide-organic-matcha-kotoka-from-nara-basic-ceremonial-grade-348894.jpg?v=1663993550","width":886}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
Using tea leaves from a certified organic tea farm in Nara Prefecture, tea master Nishide-san creates a delicate but rich organicmatcha.
\n
\n
\nIngredients: Green tea
\n
\nHarvest: Spring
\n
\nRegion: Nara, Kagoshima, Kyoto, blended by Nishide-san
\n
\nCertifications: This product may be certified JAS on demand by Nishide, however for Yunomi's retail, we are not certifying the product we sell regularly.
\nAddress: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan
\n
\n
The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
\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.
","published_at":"2025-01-16T09:53:32+09:00","created_at":"2025-01-16T09:53:32+09:00","vendor":"Tsujiki Tea Garden","type":"Green Tea - Matcha","tags":["Ceremonial Grade","Cultivar_Uji Hikari","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","Subregion_Kyoto > Uji","Tea Type_Matcha","Uji","uji hikari","ujicha","Vendor Type_Family Business","Vendor Type_Farm","wholesale40"],"price":400000,"price_min":400000,"price_max":1800000,"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":42036253163625,"title":"20g / 0.7 oz / Refill Bag in Gift Can (March 2025 grinding)","option1":"20g / 0.7 oz / Refill Bag in Gift Can (March 2025 grinding)","option2":null,"option3":null,"sku":"tjkbld-020b-y24","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"#0852.K6 Tsujiki Original Blend Imperial Ceremonial Grade Uji Matcha (20g) 辻喜の抹茶ブレンド - 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Yunomi.life","id":22781414375529,"position":3,"preview_image":{"aspect_ratio":1,"height":2048,"width":2048,"src":"//yunomi-2.myshopify.com/cdn/shop/products/modern-heritage-grade-uji-matcha-uji-hikari-single-cultivar-by-master-kyoto-tea-farmer-tsuji-kiyoharu-20g-400334.jpg?v=1663993348"},"aspect_ratio":1,"height":2048,"media_type":"image","src":"//yunomi-2.myshopify.com/cdn/shop/products/modern-heritage-grade-uji-matcha-uji-hikari-single-cultivar-by-master-kyoto-tea-farmer-tsuji-kiyoharu-20g-400334.jpg?v=1663993348","width":2048}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"
\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.
This limited edition Gokou single cultivar Uji matcha from Nagatani Tea impressed us with its relatively creamy taste for an organic matcha. Smooth instead of rich, with a pleasant but not overwhelming umami flavor a light astringency.
\n
Organic matcha (in this case, the inner bag was certified, but we have not certified our own packaging) is generally very light in comparison with conventionally grown leaf which is heavily fertilized for great flavor but thus requires protection by pesticides. We hope to see more farms create more creamy flavor profiles in larger quantities in the future!
\n
\n
Yunomi Evaluation - 74/100
\n
Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide.
\n
\n
\nUmami: 15/20 (20 being the richest umami)
\n
\nCreaminess: 15/20 (20 being the creamiest)
\n
\nLack of Astringency: 15/20 (20 being least astringent)
\n
\nLack ofBitterness: 15/20 (20 being leastbitter)
\n
\nTexture: 6/10 (10 being the smoothest grinding) - This is this matcha's weak point; the grinding is a little more rough than usual (hopefully we can ask for a better grind next year!)\n
\n
\nColor: 8/10 (10 having the greenest, most vibrant color)
\n
\n
Product Details
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nPackaging: Silver plastic bag inside resealable outer bag.
\n
\nRegion:Cultivated and ground in Ujitawara, Kyoto, Japan.
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
\n
\n
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This limited edition Gokou single cultivar Uji matcha from Nagatani Tea impressed us with its relatively creamy taste for an organic matcha. Smooth instead of rich, with a pleasant but not overwhelming umami flavor a light astringency.
\n
Organic matcha (in this case, the inner bag was certified, but we have not certified our own packaging) is generally very light in comparison with conventionally grown leaf which is heavily fertilized for great flavor but thus requires protection by pesticides. We hope to see more farms create more creamy flavor profiles in larger quantities in the future!
\n
\n
Yunomi Evaluation - 74/100
\n
Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide.
\n
\n
\nUmami: 15/20 (20 being the richest umami)
\n
\nCreaminess: 15/20 (20 being the creamiest)
\n
\nLack of Astringency: 15/20 (20 being least astringent)
\n
\nLack ofBitterness: 15/20 (20 being leastbitter)
\n
\nTexture: 6/10 (10 being the smoothest grinding) - This is this matcha's weak point; the grinding is a little more rough than usual (hopefully we can ask for a better grind next year!)\n
\n
\nColor: 8/10 (10 having the greenest, most vibrant color)
\n
\n
Product Details
\n
\n
\nIngredients: Green tea.
\n
\nHarvest: Spring
\n
\nPackaging: Silver plastic bag inside resealable outer bag.
\n
\nRegion:Cultivated and ground in Ujitawara, Kyoto, Japan.
\n
\nStorage: We recommend storing one 30-gram bag at room temperature for daily use in the screw top can or resealable bag, and the remaining in your freezer for long-term storage if you buy more than one at once. NOTE: For freezer storage, double-seal in a plastic ziplock bag and tupperware container for maximum freshness and to avoid other food smells from affecting the matcha. Always allow the bag to sit for 24-hours before unsealing to acclimate to room temperature. This avoids condensation from damaging the matcha powder.
\n
\n
How much does 30 grams of matcha make?
\n
It depends on how thick you make your matcha and how much you make, but if you use 1 gram (about 1/3 teaspoon) to make a 100 ml cup, that's 30 cups of matcha!
\n
Did you know matcha is best when it's freshly ground?
\n
How good your matcha is depends of course on the quality of the underlying leaf. However, producers buy many different production lots from many different farmers. Their skill, the reason why we call them master blenders, is in blending the leaves prior to grinding to create a specific profile in terms of powder color, powder aroma, grain size, matcha color, and most importantly the flavor of the matcha.
\n
While the harvest season can make a big difference in quality since larger autumn leaves will be more bitter and more difficult to grind into fine powder, the harvest year is not necessarily important particularly right after the spring harvest (May - August). At this time, leaves may actually be too fresh to make good matcha--their flavor may create matcha that is very strong in umami but also too bitter. Meanwhile, leaves that have aged over the past year will be more mellow and perfect for balancing the fresh leaf.
\n
Matcha however does get old quickly after grinding. In 6 months after grinding the color will fade, and the aroma will disappear. After 9 months, the strength of the flavor will also fade. As a result, higher grade matcha tends to have a best by date of 3-6 months, while lower grade matcha has a best by date of 12 months in Japan. Western brands often have a 18-24 month shelf life though.
\n
As a rule, we do our best to ensure that the Yunomi branded matcha is never older the 6 months from grinding, and that matcha other brands are never older than 6 months from procurement.
The term "ceremonial grade" was created in the West, and thus (unfortunately) there is no industry standard for quality. As our own standard, Yunomi follows this rule: The matcha must be fine-grained so as not to leave a rough texture in your mouth, and the umami flavor must be at least equal to the bitterness when the matcha is made at 90C/195F degrees (50 ml per gram of matcha). This would satisfy our criteria for Basic Ceremonial Grade.
Lower grades of matcha fall under the Culinary Grade category, and non-shaded green teas that have been powdered fall under the Green Tea Powder category.
Modern Heritage - Must use only traditional cultivation and production methods, but shading material may be non-traditional (i.e. plastic)
Heritage - Must use only traditional cultivation and production methods
Other things to note:
While stone mill grinding is often associated with better quality matcha, you can use a stone mill with low quality leaves and grind roughly for a low quality matcha, so using a stone mill itself doesn't ensure high quality.
Ceremonial grade matcha products are by default spring-harvested as spring leaves are necessary to create the level of quality needed to meet the umami/bitterness requirement. However, we haven't made it a requirement as we welcome the day a lower cost (summer harvest leaf) might qualify for Basic level.
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