Tsuji is not just another name in Japanese matcha. He stands in a category so rare it almost sounds unreal: the only recipient in Japan’s history to receive the Emperor’s Award for matcha. That kind of recognition is not marketing language. It is the result of soil, discipline, obsession, and generations of quiet mastery.


Kiyoharu Tsuji at his fields in Shirakawa

His fields are treated the old way — with respect, patience, and natural nourishment. Herring and other traditional ingredients are used as fertilizer, feeding the soil slowly and deliberately. Nothing rushed. Nothing artificial in spirit. Just the kind of farming that understands great tea begins long before the leaves are picked.

And then there is Uji. For matcha, no terroir in the world carries the same weight. The name is known everywhere, but the truth is far more intimate: real Uji tea is produced in impossibly small quantities. Scarce, coveted, and deeply tied to place — this is matcha from the source, not the imitation of it.

This is a very rare Ujihikari blend. First Harvest , Tezumi , triple shade grown tea. This cultivar is exclusive to the Uji region and is considered one of the rarest out of all matcha. 

This ultra-rare Ujihikari–Samidori blend delivers a luxurious drinking experience: smooth, vibrant, deeply umami, and beautifully balanced with a natural sweetness and refined finish. Best enjoyed as usucha to appreciate its purity, aroma, and exceptional cultivar character.

Origin: Shirakawa, Uji, Kyoto
Cultivars: Ujihikari & Samidori
Grade: Ultra Rare | Apex Grade Matcha
Best For: Traditional usucha, koicha or premium latte’s
Profile: Deep umami, oceanic notes , mildly sweet, very smooth texture, refined finish.