The Daily Tea Ceremony is a selection of smooth matchas that offer a balance of bitterness, sweetness and floral notes - making this matcha ideal for a traditional bowl, every morning. Some of these teas will come from producers whose families have been in the business over a few hundred years.
Some teas in this collection may be micro-milled in Vancouver.
11.25: Yoshida's Un Ryu (Single Cultivar, Uji Hikari):
- Origin: Ogura Cho (Uji), Kyoto, Japan
- GPS: 34.9°N 135.8°E
- Cultivar: Uji Hikari
- Experience: 雲龍 is a superb, crisp and bright matcha. It was designed as an everyday treat; its smoothness, however, makes it also a pretty good choice for koicha.
- Whisking recommendations: try a thicker usucha or koicha @ 65°C
10.25: Yoshida's San Ryu (Single Cultivar, Gokou):
- Origin: Ogura Cho (Uji), Kyoto, Japan
- GPS: 34.9°N 135.8°E
- Cultivar: gokou ( ごこう or 御幸)
- Experience: wonderfully creamy with notes of arugula and cashews, with hints of rosemary.
- Whisking recommendations: try a thicker usucha or koicha @ 65°C
Gokō（御幸）has a vibrancy and umami that make it ideal forhigh grade matcha and gyokuro. Harvested mid-season, it thrives under Uji's traditional shading conditions.
Surprisingly, it is not a registered cultivar.
09.25: Furukawa Masaaki's Okumidori (New Lot Milled 10.25):
- Origin: Joyo, Kyoto, Japan
- GPS: 34.8°N 135.8°E
- Micromilled on 10.09.25 in Vancouver, BC
- Cultivar: okumidori (さみどり)
- Experience: textbook expression of the terroir and handcrafting style of Uji, balancing florals, creaminess and mouthfeel
- Whisking recommendations: try a thicker usucha or koicha @ 65°C
Okumidori (おくみどり / 奥緑) is one of our favourite cultivars for matcha; it was registered in 1974, bred from Yabukita and Shizuoka Zairai #16. It buds later than Yabukita, making it more resistant to spring frost and producing leaves of deep green color. The tea is smooth, sweet, and umami-rich.
IMPORTANT: we offer this tea in 20g re-fill packs. If you wish to add a Japanese airtight (collectible, re-usable) tin, please do so
here.
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