Our Premium

Matcha

Founded in Uji, Japan’s premier matcha-growing region, Tsujiri boasts over 160 years of expertise in crafting the finest green tea.

what makes it premium

We preserve matcha excellence through time-honored traditions

We’re guardians of a legacy – a time-honored tradition passed down through generations in Uji, Japan’s most esteemed matcha-growing region. Here, we meticulously cultivate and process matcha using centuries-old techniques, ensuring every cup captures the authentic essence of Uji’s legendary tea.

shade-grown tea-leaves are plucked by handpicking

Matcha requires the tea leaves from the shaded tea field. Tea leaves grown in shade for longer periods of time:

Have higher levels of chlorophyll and amino acids, that also causes the bright green color.
Increase the level of theanine, that is responsible for the Umami flavor.
Are considered higher grade teas.

Only the finest tea leaves which are the tender and top leaves, are manually hand-picked.

Steaming, Cooling and Drying with "Tencharo" Special Oven

Tea leaves plucked will be sent to steaming process (immediately within 24 hours) to prevent any oxidation.

After the steaming process, tea leaves will be blown into the vertical wind tunnel for cool down and ready to be dried.

Cooled leaves are transported to Tencha Oven, a brick-made oven specially for matcha production, which brings out more aroma of the tea leaves and the matcha will taste better than using normal heater. The moisture of the tea leaves will be controlled within 3%.

Cutting and Selecting only the tea leaves

Crispy-dried tea leaves are futher cut into smaller pieces.

Then stems and veins are sorted and removed from the desirable parts of the tea leaves.

After removing the stem and veins, the matcha tea leaves is now called “Tencha”. Tencha is the processed matcha tea leaves and the ingredients, ready for matcha.

Final Process of Stone-Mortar Grinding

The production of a stone mortar per hour is only 40g matcha powder. The slowing speed is to bring out the special smell and sweetness. This is the reason TSUJIRI choose to follow the traditional way to grind matcha powder by stone mortar.

After removing the stem and veins, the matcha tea leaves is now called “Tencha”. Tencha is the processed matcha tea leaves and the ingredients, ready for matcha.

Quality Matcha

Manufactured for Quality, Down To The Tiniest Detail

Even within a single harvest, tea leaves exhibit natural variations that requires expert blending. Our matcha masters combine different tencha to ensure consistent quality across all grades.