The Pinnacle of Matcha Crafted Using Precious Cultural Properties

In Uji City, Kyoto Prefecture, tencha (the raw material for matcha) is cultivated using the honzu shading method, blocking sunlight with natural materials like reed screens and straw. They still use the oldest active "Horii-style tencha drying furnace," developed in the Taisho era, to produce the highest-grade tea with a unique flavor. The current head of the tea garden is the 6th generation, Jintaro Yamamoto. He continues to share "one-of-a-kind" matcha where umami and sweetness coexist. At the shop, you can taste Uji matcha varieties such as "Asahi," "Samidori," and the blended "Gokumi." Tea lectures and tasting experiences are also highly popular.