Premium Tencha & Matcha: The 5th Generation Owner Protects Tradition and Continues to Refine Quality

Tea leaves grown with carefully selected organic fertilizers in Shirakawa, Kyoto, a region famous for Uji tea, are meticulously hand-picked shoot by shoot. After being processed into tencha, they are ground with a stone mill to complete the highest-grade matcha. Currently, the 5th generation owner, Kiyoji Tsuji, pursues high-quality tea by adding ingenuity while inheriting the traditional Uji manufacturing method. The tea has been selected for awards such as the Minister of Agriculture, Forestry and Fisheries Award in the "Tencha Category." The matcha, packed with umami components, provides a moment overflowing with "fortune and luck."