MATCHA HIKARI-UJI

Description

An exceptional matcha from the prestigious region of Uji, crafted exclusively from the renowned Uji-hikari cultivar.

Hand-picked with the utmost care, the tea leaves are cultivated using the traditional Japanese shading method. In this outstanding terroir, woven straw canopies are laid delicately over the tea bushes, following the contours of the landscape. Sheltered from the sun for two to three weeks, the leaves develop remarkable suppleness, richness, and an extraordinary fragrance before being harvested by hand through precise, time-honoured gestures. This cultivation method is reserved for Japan’s most prestigious tea gardens and finest teas.

Native to Uji and regularly honoured at international tea competitions, the Uji-hikari cultivar produces a liquor of striking emerald-green brilliance, both vibrant and luminous, true to the meaning of its name: hikari, “light”.

On the palate, its generous, silky texture carries a profound vegetal sweetness, supported by the rich and noble aroma that is the hallmark of this exceptional cultivar. Composed entirely of first-flush leaves, this matcha is distinguished by its refined intensity and remarkable aromatic purity.

This matcha embodies both the quintessence of a prestigious terroir and the beauty of an ancestral craft. It is the very essence of matcha, and perhaps one of Japan’s most precious treasures.

Preparation:
- Place about 1.5 g of Matcha tea in a bowl, then pour in 4 cl of hot water (60°C).
- Swiftly whip the tea for 30 seconds with a bamboo whisk, or chasen, then enjoy.