Ureshino Tsuyuhikari Organic Ceremonial Matcha

Description

Sourced from Ureshino in Saga prefecture—one of Japan’s earliest tea-producing regions—this single-cultivar Tsuyuhikari matcha offers a different expression of what ceremonial matcha can be.

The name Tsuyuhikari means “dew light,” and it fits. The character is clean, bright, and refined—less about intense umami, more about balance and texture.

From the first sip, this matcha leans into a soft, nutty richness. Notes of sweet chestnut cream and toasted cashews come forward immediately, followed by a gentle vegetal freshness reminiscent of snow peas. Instead of the deep, heavy umami you might expect from classic cultivars like Gokou or Asahi, this one stays more restrained—carrying a subtle saltiness and focusing instead on a creamy, smooth body.

What makes Tsuyuhikari stand out is its approachability. It’s naturally low in astringency with soft bitterness, delivering a balanced sweetness and a fresh, lifted aroma. The result is a matcha that feels clean and refreshing rather than grassy, with a bright green color that reflects its clarity in the cup.

Ureshino itself is known for producing teas with softness and aromatic elegance. While often overlooked compared to more famous regions like Uji, it consistently produces teas with a unique identity without the premium attached to a well-known name.

This Tsuyuhikari matcha is also remarkably versatile.

As usucha, it is smooth, creamy, and easy to drink, with a soft foam and a clean finish that keeps you coming back.

As koicha, it becomes something special. Thick and concentrated, it holds its texture beautifully—rich, glossy, and creamy without turning harsh or chalky. The nutty sweetness deepens, and the balance remains intact, which is rare even among high-grade matcha.

USUCHA (薄茶 – THIN MATCHA) Preparation
Matcha: 2 grams (roughly 1 tsp)
Water: 70–80 ml (2.5 oz) at 160–170°F (70–77°C)
Whisk briskly in a “W” or “M” motion until a fine, creamy foam forms on top.

KOICHA (濃茶 – THICK MATCHA) Preparation
Matcha: 4 grams (about 2 tsp)
Water: 30 ml (1 oz) at 160°F (70°C)
Slowly knead in circular or figure-eight motions, scraping and incorporating the matcha from the sides to create a smooth, glossy, paste-like texture.

It handles both styles beautifully—something you don’t come across often.

Notes: Chestnut Cream, Toasted Cashews, Snow Peas