TSUJI K. MATCHA | Uji Shirakawa Heritage Collection

Tsujki Kiyoharu crafts some of the most spectacular matcha in Uji. Discover a seasonal selection of his tea here.

TEA GROWER & CULTURAL HERITAGE OF UJI

Tsuji Kiyoharu is one of Japan’s most accomplished masters of Uji matcha, renowned for producing some of the highest-grade tea available today. A fifth-generation tea farmer from the historic Shirakawa district of Uji, he blends time-honored cultivation methods with meticulous scientific precision. His fields are shaded intensively, his tencha leaves are hand-picked only once per year, and every stage of production is carried out with extraordinary care. This uncompromising dedication has earned Tsujiki matcha numerous top honours in Japan’s national tea competitions, including multiple editions of the prestigious Prime Minister’s Award.

Tsuji-sensei began his pursuit of extraordinary umami at just 20 years old. When he sought guidance from Japan’s leading tea experts, the advice was always the same: “Start by learning in the fields.” He took this to heart. Recognizing that tea fields are a universe of constantly shifting variables, Tsuji-san has spent decades learning to “listen” to his tea trees—adjusting organic fertiliser, shading, harvest timing, and production techniques year after year. As a result, every lot of tea he produces is both unique and exceptional.

ASAHI - THE CROWN JEWEL

Experience:  an umami bomb.  One of the most complex, creamy tea experiences we've encountered.

The cultivar Asahi (朝日) — meaning “morning sun” is arguably the most coveted for competition grade matcha. It is hard to work with and offers relatively low yields, but the intensity and complexity of the tea it produces is next level.  Expect monster umami, natural sweetness, and almost no bitterness — with a creamy, velvety mouthfeel and a lingering finish.

This tea, like everything in Tsuji San’s top grade offerings, is grown in a Shizen-Shitate (自然仕立て) field:  ‘free growth’ tea trees, strictly pruned and harvested by hand.  Tsuji San’s skills in the use of organic fertilizers and covering the trees with a traditional canopy of hay results in one of the most umami intense teas we’ve tried.

We strongly recommend trying this tea as koicha (at least once), or an usucha that is a bit more loaded than normal.  

S29 | SAMIDORI + YABUKITA DAILY TREAT

Experience:  a walk in the forest.  Notes of pine leaves, pine nuts and and steamed fiddleheads.

Tsuji San's blend of Samidori (さみどり) and Yabukita (やぶきた) cultivars, creating a tea that highlights the Samidori, an unregistered cultivar native to Uji and highly regarded for shade-grown teas, provides the core structure, body, and richness of the blend. Yabukita, Japan’s most popular and versatile cultivar, contributes the accents—bright aromatic notes and a refined clarity that lifts the overall flavor. Together, they form a balanced and expressive matcha that showcases Tsuji-san’s precision and deep understanding of Uji’s traditional tea-crafting heritage.

We strongly recommend trying this tea as koicha (at least once), or an usucha that is a bit more loaded than normal.  

IMPORTANT:  we offer this tea in 20g re-fill packs, freshly milled and packed by Tsuji San at origin.  If you wish to add a Japanese airtight (collectible, re-usable) tin, please do so here.