Matcha

The Time-Honored Craft of Creating Exquisite Matcha

Introducing Kyo Hayashiya's dedication to green tea, spanning over 270 years. From the cultivation of green tea leaves to the processing, we meticulously craft each step to ensure the enjoyment of the true essence of green tea.

Our matcha exclusively features Uji cultivars.

Uji is one of Japan's oldest tea-producing regions, with a rich history that spans over 1,000 years. Renowned for its exceptional tea quality, Uji has been a cornerstone of Japanese tea culture for centuries. The unique varieties of tea cultivated in Uji, known as Uji cultivars, are carefully selected from plants indigenous to the region. These cultivars include Samidori, Asahi, Ujihikari, Gokou, Komakage, Houshun, Ujimidori, Tenmyou, and Kyouken.

Each of these cultivars boasts distinct characteristics. For example, Samidori is known for its vibrant green color and smooth, sweet flavor, while Asahi offers a rich umami taste with a lingering finish. Ujihikari, on the other hand, is celebrated for its delicate aroma and balanced taste profile. These unique attributes are a testament to the dedication and expertise of Uji tea farmers.

Undercover cultivation reduces bitterness and increases umami

Matcha is cultivated in shaded green tea gardens. The leaves, deprived of sunlight, expand their surface area to increase chlorophyll through photosynthesis, resulting in vibrant color and aroma, reduced bitterness, and a rich supply of amino acids such as the umami component, theanine, in matcha.

Bringing Out the Aroma with Stone Mills

Matcha ground with stone mills achieves extremely fine and uniform particles. This fineness ensures a smooth texture when whisking matcha into a frothy drink. Stone mills grind tea leaves at a slow speed, minimizing friction heat, which helps preserve the tea leaves' flavor and aroma. As a result, the rich, authentic taste of matcha is retained.

The Most Delicious Matcha in Japan

天下の昔

Tenka no Mukashi

Tenka no Mukashi is crafted solely from the rare 'Asahi' variety of tea leaves grown in Uji. Carefully nurtured in shaded tea gardens, each leaf is infused with flavor. Picked in the soft bud stage, they exhibit low chlorophyll content, resulting in a pale green color when ground. Known for its exceptional aroma, it offers a deep, rich taste and exquisite fragrance.

The peak season for Asahi is short, lasting only 1-2 days. While the harvest quantity is very limited, its aroma, sweetness, and flavor are exceptional.

It's a matcha of exquisite taste, aroma, and flavor.