The last day in Uji was warm and sunny as we walked along the banks of the Uji River. We were about a mile south of the Historic city. There were many black plastic covered tea plants. Underneath was the prized Asahi tea plants. Last year, they were trimmed back close to the ground. Now they were 5 feet tall. The top six inches are plucked by hand. This allows for a cleaner flavor. The shading creates a series of chemical changes that makes the leaf green and filled with umani that creates more body and sweetness.
These are destined for the best Tencha factory. The owner is very serious and uses very high temperatures to make the dried Tencha. These do not go an auction. No, they are so good that they are bought direct. Later they are refined into flakes and then ground between 2 stones.
Don’t you deserve the best? Please try Unjonotomo Matcha - thick and sweet
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Enjoy getting to know Tsuyoshi Sugimoto, the owner and president of Shohokuenchten tea company in Kyoto, Japan, and a longtime colleague and friend of the Harneys.
