TSUJI K. MATCHA | Uji Shirakawa Heritage Collection

Unbelievable single-cultivar and blended matcha from Japan's most decorated matcha grower — proudly shared at O5.

The pinnacle of craftsmanship and farming skills. Based in Uji (Shirakawa),  the beating heart of Japan's tea scene Tsuji San life is devoted to the question: how much more can a bowl of matcha become?

His answer, fortunately, is some of the most exeptional matcha we can drink! 

Who Is Tsuji Kiyoharu?

Tsuji Kiyoharu is one of Japan's most accomplished masters of Uji matcha, renowned for producing some of the highest-grade tea of the 21st century. A fifth-generation tencha farmer from the historic Shirakawa district of Uji, Kyoto, he blends time-honoured cultivation methods with meticulous scientific precision — earning him repeated recognition at Japan's national tea competitions, including multiple editions of the prestigious Prime Minister's Awardand honours from the Ministry of Agriculture, Forestry and Fisheries.

His pursuit of extraordinary umami began at just 20 years old. When he sought guidance from Japan's leading tea experts, the counsel was always the same: "Start by learning in the fields." He took this to heart. Tea fields, as Tsuji came to understand them, are a universe of constantly shifting variables. Soil chemistry, canopy density, rainfall, the precise timing of harvest — each season is its own conversation, and he has spent decades learning to listen.

The results of that listening are measurable. Tsuji's fields are shaded up to 95% — far beyond conventional practice — and his organic fertilisation programme delivers roughly double the nutrients of standard farms, deliberately saturating the leaves with the amino acids that define umami, sweetness, and depth. His tencha leaves are hand-picked just once per year, preserving a single, fleeting moment of optimal composition. Bushes are replanted once they pass their peak amino acid years, prioritising flavour over agricultural efficiency. And in an era where blending across farms and harvests is standard — even celebrated — Tsuji rejects it entirely. His matcha is single-origin in the most literal sense: one producer, one field, one harvest, one season.

Tsuji San's tea field - Uji Shirakawa

The Tsuji K. Uji Shirakawa Heritage Collection

We are proud to offer four single-cultivar and blended matchas from Tsuji-san, each grown in a Shizen-Shitate (自然仕立て) field — meaning the tea trees are allowed to grow freely, then strictly pruned and harvested entirely by hand. All four are freshly stone-milled and packed by Tsuji-san at origin, and offered in 20g refill packs.

Asahi Shirakawa — The Crown Jewel

Tasting notes: Monster umami. Natural sweetness. Almost no bitterness. A creamy, velvety mouthfeel with a long, lingering finish.

The cultivar Asahi (朝日) — meaning "morning sun" — is arguably the most coveted in Japan for competition-grade matcha. It is notoriously difficult to work with and yields relatively little, but the intensity and complexity it produces are unrivalled. This is not a tea that eases you in — it overwhelms, in the best possible way.

Tsuji-san's mastery of organic fertilisation and traditional hay-canopy shading elevates the Asahi's already formidable character into something that feels almost sculptural: layered, architectural, and dense with amino acid richness. An umami bomb of the first order.

Recommended preparation: Koicha (thick tea) to fully experience its depth, or an extra-loaded usucha. If you have ever wanted to understand what competition-grade matcha tastes like, start here.

Samidori Shirakawa — The Gateway

Tasting notes: Smooth and buttery. Effortless on the palate. Gentle umami warmth, with a distinctive chlorophyll finish that lingers pleasantly.

The cultivar Samidori (さみどり) — meaning "early green" — is a cornerstone of top-quality Uji matcha, and for good reason. Where some cultivars demand patience and familiarity, Samidori welcomes you with open arms. If Asahi is the crown jewel for the devoted connoisseur, Samidori is the open door — an invitation into the world of single-cultivar matcha at its most accessible and joyful.

Think of it as matcha in dessert form: the kind of cup that makes you stop mid-sip and simply appreciate it. Buttery texture, warmth without weight, and that clean green finish that is the hallmark of Uji's best shade-grown teas.

Recommended preparation: Loaded usucha or koicha. An ideal entry point for those new to single-cultivar matcha — and endlessly satisfying for those who already know the path.

Uji Hikari Shirakawa — Clarity in a Bowl

Tasting notes: Bright, grassy freshness. A clean vegetal clarity. Just enough umami warmth to keep you coming back.

The cultivar Uji Hikari (宇治光) — meaning "Uji light" — is something of a quiet specialist. Largely unregistered and little-known outside the Kansai region, it has long earned its place as a trusted component in some of Japan's finest shade-grown teas: kabuse, gyokuro, and matcha alike. Blenders reach for Uji Hikari when they want a crisp, luminous green edge to lift and sharpen a cup — and as a single cultivar, that character takes full centre stage.

Where Asahi overwhelms with depth and Samidori seduces with softness, Uji Hikari distinguishes itself with precision. Vivid, almost radiant greenness. A focused clarity of flavour. A brightness that feels genuinely alive. This is a cup for those who love the green in green tea — the clean, uncluttered expression of what a perfectly shaded tencha leaf can become.

Recommended preparation: Loaded usucha or koicha. Particularly rewarding for those who appreciate gyokuro or kabusecha.

S29 Shirakawa | Samidori + Yabukita — The Daily Treat

Tasting notes: A walk in the forest. Notes of pine leaves, pine nuts, and steamed fiddleheads.

The S29 is Tsuji-san's artful blend of two cultivars: Samidori (さみどり), which provides the core structure, body, and richness, and Yabukita (やぶきた) — Japan's most popular and versatile cultivar — which contributes bright aromatic accents and a refined clarity that lifts the overall flavour. Together, they form a balanced and deeply expressive matcha that showcases Tsuji-san's precision and his intimate understanding of Uji's traditional tea-crafting heritage.

If the single cultivars are each a solo performance, the S29 is the ensemble — where Tsuji-san's judgment as a blender comes to the fore, and the result is a tea that is both grounded and lively. The forest floor notes make it distinctive and memorable, while the balance keeps it eminently drinkable, every day.

Recommended preparation: Koicha (at least once — you'll be glad you did), or a generously loaded usucha.

A Note on Freshness & Packaging

All four matchas are offered in 20g refill packs, freshly stone-milled and packed by Tsuji-san at origin in Japan. For those who want the full experience, we recommend pairing with our refillable Japanese airtight matcha tin — both collectible and practical, designed to preserve freshness between sessions.