Ujihikari was originally born in Uji, Kyoto. Hand-picked Ujihikari is very rare due to the short term for picking leaves and the small size of the leaves, which makes it difficult to harvest by hand. tea plant are shaded by the way of traditional method in Uji from acient time, It makes the unique aroma of the variety is sublimated into an elegant aroma by growing it under cover, a traditional method in Uji. Its rich sweetness is also nice for brewing cold matcha. To preserve the delicate taste, store in the refrigerator and use within 2 weeks of opening.
Category: Matcha
Cultivar: Ujihikari
Origin: Uji, Kyoto Prefecture
Net Weight: 20g
SKU:
Brewing Guidelines
Leaves: 1.5g
Water: 70ml
Temperature: starting from 75°C
Profile
Leaves
Color〈between parrot green and pea green〉
Shape〈fine powder〉
Fragrance〈steamed sweet chestnuts, tempura of spring vegetables〉
Taste〈green laver〉
Tea
Color〈pea green〉
Fragrance (brewed tea)〈wet fresh green trees〉
Fragrance(steeped leaves)〈-〉
Sweetness〈basil, sweet sake, amazake, zunda rice cake, steamed potatoes〉
Astringency〈japanese butterbur〉
Umami〈green tomatoes, unripe muscat grapes, deep fried tofu〉
Bitterness〈thin skin of sweet chestnuts〉
Acidity〈a hint of yogurt 〉
Pairing
Hour〈morning, usucha tea ceremony, cold matcha〉
Sweets〈western-style confections, japanese confections, rice cracker〉