Jinjiro - Asahi Matcha

Kyoto Uji Tea House Yamamoto Jinjiro is a sixth generation tea growing family based beside the Uji River. Its matcha is cultivated using honzu, a traditional shading method practised in Uji for around 400 years. Only first-harvest leaves are used, each carefully picked by hand and processed in the family’s historic style. By combining generations of craftsmanship with evolving techniques, Yamamoto Jinjiro produces distinctive Uji matcha celebrated for its aroma, colour and flavour. 

This matcha is crafted using honzu, a traditional Uji cultivation method with 400 years of history, grown in the rich, fertile soil along the Uji River, hand harvested in its entirety, and finished in Japan's oldest Horii-style tencha drying kiln, 100% sourced from a single tea garden in Uji.

Made from the "Asahi" cultivar, an Uji tea variety selected in the early Showa era, this matcha is prized for its deep umami and rich body.