Tokusei Matcha
A Kyoto classic with modern finesse, Tokusei Matcha is a calm, vivid-green, special-grade matcha drawn from a single river valley in Ujitawara, Kyoto, where mist and low hills slow spring growth and build natural sweetness. First-flush leaves are shaded for weeks, refined in small batches, and stone-milled at a measured pace to protect aroma and color. The result is a satin, low-bitterness cup that tastes composed — sweet without creaminess, structured without bite — and reliable enough for every morning. A limited, single-valley approach keeps the flavor steady year after year while delivering the quiet poise people love in Kyoto matcha.
Cultivars
Two tea cultivars shape the cup. Okumidori — a tea cultivar prized for late budding, deep color, and mellow sweetness — brings a glowing green body and low astringency. Samidori — a classic Uji tea cultivar favored for shaded teas — adds balance, lift, and a focused savory line through the finish. Blended with intent, they read as Kyoto style in stereo: roundness from Okumidori, composure from Samidori, and a clean, lingering aftertaste that stays sweet without heaviness.
Family craft
Our partner workshop, founded in the 1860s, is run by master taster Takashi Nishide (全国茶審査技術六段 — sixth-dan in Japan’s tea-tasting examinations) and his wife, instructor Atsuko Nishide. They purchase aracha — unrefined green leaf — directly from farmers in Ujitawara and neighboring Kyoto districts, then perform shiage refining to calibrate flavor, leaf shape, and aroma each year. She leads education and quality culture inside the factory. Direct buying and in-house refining keep the profile consistent across seasons despite weather swings.
Uji roots
Tokusei Matcha is linked to the Zenjoji district of Ujitawara, a small valley along the Tawara River southeast of Kyoto. Tea grows on gentle slopes around 160–250 m — low enough for warmth, high enough for cool dawns and frequent mist — conditions that keep spring leaves tender and naturally rich in amino acids, the source of matcha’s soft sweetness. The place name dates to the Heian period and refers to the area around the temple that gives Zenjoji its name. Today, the district remains a pocket of classic Uji terrain shaped by rivers and folded hills. That terroir shows in the cup: poised and green-grain sweet rather than briny, with the clarity thick preparations demand.
Small-lot
Volume is modest by design. Because sourcing is limited to Zenjoji-side gardens and milling is done on granite stones at a deliberate pace, output stays small compared with broader Uji blends. Demand for Kyoto matcha continues to outpace the capacity of shaded tencha fields and traditional mills, which is why Tokusei Matcha appears in compact batches rather than year-round runs. The upside is a traceable origin and a reliably calm flavor; the trade-off is that it can sell through between harvests. If a dependable, quietly elegant Ujitawara matcha is your daily goal, Tokusei Matcha delivers it without shortcuts.
Important. Due to our producer’s heavy workload and the current matcha shortage in Japan, this lot arrived in factory-sealed 30 g bags. To preserve freshness and prevent oxidation, we do not repackage. You’ll receive a EU-sourced metal tin containing a matcha bag inside. When your order arrives, open the inner bag and decant the powder into the tin.