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2023 Vintage
A very classic Uji-Hikari: with its bright, showy, and complex characteristics that dazzle. One of the more familiar and intriguing aromas we’ve encountered so far. Craft sake, shoyu, and IPA craft beer: all things that have a pleasant, sweet fermentation.
The flavor itself is striking against the powerful aroma—light, delicate, and happy. The Matcha opens rice straw, before melting into a soft cream. This is chased by chocolate-like cocoa butter. The finish transforms again: bright, and sunny with a touch of candy (jelly bean?)
This is a Matcha that both hold a strong, direct opinion while retaining approachability. In some ways, it reminds us of the Kurazumiさん Okumidori with its milkiness, but with less nuttiness (characteristic of Yame) and more umami.
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Uji-Hikari is a striking cultivar that originated from Uji, Kyoto, Japan in the mid-1950s. The cultivar has a characteristic bright and forward flavor. It can be challenging to identify the type of tea plant when you’re in the tea fields — as they all look, well, like tea plants! Uji-Hikari is the exception, due to the undulating leaves which ripple like waves of the ocean.
This Uji-Hikari comes from a pristine micro-terroir located within Uji. We’ve been specifically asked by the farmer to not include precise details that may lead one to discover the name of the producer. This begs the question, why provide this Matcha to our customers if we lack the precision details we know our customers expect? The answer is this: it’s phenomenal Matcha.
The un-named producer behind the material is highly awarded and distinguished, with a long lineage worthy of study. While we can’t provide the name, we can certainly provide the Matcha which has been fresh ground by Ooika in Lawrenceville, New Jersey.
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To make a fresh and smooth bowl of Usucha or Koicha, follow our brewing instructions.
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Long-term Storage: Store unopened Ooika Matcha in the refrigerator. Consume within 6 months.
Room-Temp Short-term Storage: Store opened Ooika Matcha in a cool, dark place away from sunlight. Consume within 3 months.
Refrigerator Short-term Storage: Opened Matcha can be stored in the refrigerator to help maintain freshness, however, the Matcha is at risk of condensation when cooler than ambient air. For this reason, if you choose to store an opened Matcha in the refrigerator, be sure to take the Matcha you need and then immediately place it back in the refrigerator to minimize exposure to the warm air.
Ochairinikki (御茶入日記)
Category Green tea (お茶) |
Subcategory OISHITACHA (おおいしたちゃ) |
Producer Not Provided by Request |
Terroir Micro-Terroir, Uji, Kyoto, Japan |
Vintage 2023 |
Cultivar Uji-Hikari (宇治ひかり) |
Harvest Method 100% handpicked (手摘み, Tezumi) |
Shading Style Kaireisha (Triple-net cold gauze type, 99% shading rate) |
Shading Duration 42 days |
Milling Ishi-Usu (石臼) Stone-Milled by Ooika |
Packaging Cold-stored, oxygen-free bag |
Use Usucha, Koicha |
Uji, the Heart of Matcha
Nowhere else in Japan is Matcha as celebrated as Uji.
Though very little tea is grown in Uji proper, there still exists a small number of farmers who carry on the tradition, and perhaps, responsibility.
Previous Vintages
2021 Vintage
Vibrant. Fine Bodied. Nori.
Complex with wide body, exceeding color. The highly prized, though fairly uncommon, Uji-Hikari is often used for Matcha as well as Gyokuro. 100% handpicked (Tezumi.)
Uji is the heart of Japanese Matcha, though very little Matcha is actually from Uji. Other regions import their tea into Uji where it is refined, thus gaining the name “Uji.” This Matcha is a rare exception: both grown and refined in Uji proper.
This excellent Uji-Hikari is vast, coating your tongue and your mouth while remaining complex in character. It’s not overwhelming despite how creamy and wide it is. Throughout, it’s easy to identify the Nori notes that are characteristic of exceptional matcha, known as Ooika.
