Uji Matcha Kirica

What Uji Makes Possible

A Landscape Made for Tea

Kirica begins with the conditions that have defined Uji tea for more than eight centuries. Fertile, well-drained soils, the slopes of the Yamashiro basin, and mist from the Uji and Kizu rivers temper light and temperature across the fields.

Time has built another condition: accumulated craft. Cultivation, steaming, tencha drying, finishing, blending, and stone milling are carried forward by producers and tea makers whose methods pass from one generation to the next.

Heat Held in Brick

After steaming, the leaves are left unrolled and dried in a brick-lined tencha furnace. The brickwork stores heat and releases radiant energy. Together with hot air, it removes moisture through to the core of the leaf.

The temperature falls in stages as the leaves move through the furnace for approximately thirty minutes. Controlled drying develops tencha's vivid color and distinctive aroma while preserving the umami built in the shaded leaf. The finished tencha is then slowly stone-milled into a fine, even powder.

Color. Body. Balance.

Kirica brings this landscape and craft into one cup: vivid green color, layered flavor, and a rounded body with a clear finish.

Its value lies in balance: ceremonial quality, dependable character, and a price that supports regular preparation at home and considered service in cafes and restaurants.