DAILY CEREMONY MATCHA | Seasonal Selection

The Daily Tea Ceremony is a selection of smooth matchas offering a balance of bitterness, sweetness and floral notes—making them ideal for a traditional bowl of usucha every morning. Some come from producers whose families have been making tea for several hundred years.

Some teas in this collection may be micro-milled in Vancouver.

Sugayama’s Fuji Tsuyuhikari

• Producer: Sugayama-en
• Origin: Makinohara Plateau, Shizuoka, Japan
• GPS: 34.7° N, 138.2° E
• Cultivar: Tsuyuhikari（つゆひかり）
• Experience: One of the smoothest expressions of Shizuoka’s soil that we encountered in 2026. Very creamy, with notes of lightly poached edamame, wood sorrel and tender dandelion greens.
• Whisking recommendation: Try this tea as usucha at 70°C.

Tsuyuhikari（つゆひかり）is a Shizuoka cultivar developed from a cross between Shizu 7132（静7132）and Asatsuyu（あさつゆ). When shade grown and milled into matcha, Tsuyuhikari can develop an exceptionally soft, creamy character.

Furukawa Masaaki’s Tenmyo

• Producer: Furukawa Masaaki
• Origin: Jōyō, Kyoto, Japan（京都府城陽市）
• GPS: 34.8° N, 135.8° E
• Cultivar: Tenmyo（展茗／てんみょう）
• Milling: Micro-milled in Vancouver.
• Experience: Elegant shaded-tea aromatics, rich umami and a concentrated, lingering finish.
• Whisking recommendation: Try as a thicker usucha or koicha at 65°C.

Tenmyo（展茗／てんみょう）is a rare Kyoto tea cultivar registered in 2006 and selected specifically for producing high-quality tencha. Developed from a naturally cross-pollinated seedling of Samidori, it produces tender leaves with excellent colour and develops the rich aroma and concentrated umami associated with traditionally shaded tea.

Yoshida’s Un Ryu—Single-Cultivar Ujihikari

• Producer: Yoshida Meichaen
• Origin: Ogura-chō, Uji, Kyoto, Japan（京都府宇治市小倉町）
• GPS: 34.9° N, 135.8° E
• Cultivar: Ujihikari（うじひかり）
• Experience: Un Ryu（雲龍）is a superbly crisp and bright matcha designed as an everyday treat. Its remarkable smoothness also makes it a very good choice for koicha.
• Whisking recommendation: Try as a thicker usucha or koicha at 65°C.

Ujihikari（うじひかり）is a traditional Kyoto selection developed by the Kyoto Prefectural Tea Research Institute. Its tender, finely structured leaves develop a bright colour and refined character under shade, making it particularly well suited to high-quality tencha, matcha and gyokuro.

Yoshida’s San Ryu—Single-Cultivar Gokō

• Producer: Yoshida Meichaen
• Origin: Ogura-chō, Uji, Kyoto, Japan（京都府宇治市小倉町）
• GPS: 34.9° N, 135.8° E
• Cultivar: Gokō（ごこう）
• Experience: Wonderfully creamy, with notes of arugula and cashews and subtle hints of rosemary.
• Whisking recommendation: Try as a thicker usucha or koicha at 65°C.

Gokō（ごこう）is a traditional Kyoto selection prized for its distinctive aroma, vibrancy and deep umami. A mid-to-late budding tea, it thrives under Uji’s traditional shading conditions and is particularly well suited to high-grade gyokuro and matcha. Surprisingly, Gokō was never formally registered as a cultivar.

Furukawa Masaaki’s Okumidori

• Producer: Furukawa Masaaki
• Origin: Jōyō, Kyoto, Japan（京都府城陽市）
• GPS: 34.8° N, 135.8° E
• Cultivar: Okumidori（おくみどり／奥緑）
• Milling: Micro-milled in Vancouver in July 2026.
• Experience: A textbook expression of Uji’s terroir and handcrafting tradition, balancing floral notes, creaminess and a rich mouthfeel.
• Whisking recommendation: Try as a thicker usucha or koicha at 65°C.

Okumidori（おくみどり／奥緑）is one of our favourite matcha cultivars. Registered in 1974, it was developed from a cross between Yabukita and Shizuoka Zairai No. 16. It buds later than Yabukita, helping it avoid spring frost, and produces leaves with a deep green colour. As matcha, it is characteristically smooth, sweet and rich in umami.

IMPORTANT: We offer these teas in 20 g refill packs. If you wish to add a collectible, reusable and airtight Japanese matcha tin, please do so here.