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051 Tsuyuhikari - elite matcha

051 Tsuyuhikari - elite matcha

  • 20-25 servings
  • 40 g happiness
  • 5.0
₴1,060.00 UAH
₴1,060.00 UAH
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Cultivation Tsuyuhikari is one of the most valuable varieties of tea in Japan, which has a light green color and a pleasant aroma. This type of tea was invented in 1950 in Kinki Province, Japan, by combining genetic material from different types of tea.

Tsuyuhikari is grown at an altitude of about 300-500 meters above sea level, mainly in the Kyoto region. This tea is grown on special plantations where shade nets are used to reduce the amount of direct sunlight falling on the tea leaves. This allows you to get tea with a richer green color and a richer taste.

Tsuyuhikari is also known for its high content of amino acids and catechins, which are responsible for its characteristic taste and aroma. These substances have antioxidant properties and contribute to improving health.

Uzagali, Tsuyuhikari is a refined and elegant type of tea that is highly valued in Japan and other countries. It has a fresh, rich taste and aroma, which makes it a great choice for enjoying tea at any time of the day.

Taste description

This tea has a high rating for taste quality in Japan, but it is very different from their rating

Aroma: light fruity aroma of tropical fruits, sugar cookies

It tastes very delicate: light and airy texture, the taste is dominated by simple and smooth milky notes, cream and white chocolate

History of cultivation

Tsuyuhikari tea was invented and developed in Japan in the 1950s based on the crossing of two varieties of tea - Yabukita and Shizuoka 7. Its origin story is related to the gradual increase in requirements for the quality of tea and changes in its demand.

After World War II, a major reform in the tea industry took place in Japan, involving increased production and improved tea quality. In this connection, research began to be conducted with the aim of creating new varieties of tea that would meet market requirements.

It was then that the National Tea Institute of Japan began work on the creation of new varieties of tea, among which was Tsuyuhikari. It was invented in Kinki Province in western Japan and has been tested in various regions of the country. This variety turned out to be very successful and quickly began to be grown in many regions of Japan.

The main advantages of Tsuyuhikari are its taste and aroma, as well as its high content of catechins and amino acids, which give it beneficial health properties. This tea has a richer green color than most other varieties of Japanese tea, and its leaves tolerate a long brewing time, allowing you to enjoy its taste and aroma over several brewings.

More about cultivation



from Master Yuta Oka, from farms in the territory of Uji City, Kyoto Prefecture

Useful properties

Fresh matcha tea:

  • Reduces stress levels and helps tune in to alpha waves
  • Relaxes the mind and increases concentration
  • Actively fights against inflammation and normalizes blood pressure
  • Helps to focus
  • It works as a natural antiseptic for our body due to the high content of catechins

Storage conditions

  1. Store your matcha in a cool, dark place
  2. Avoid temperature changes and condensation
  3. Less access to air and oxygen will preserve your tea
  4. Try to consume the tea within 21 days after opening
  5. Freshness is the key to any good tea

    Learn more about tea storage
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Tsuyuhikari matcha recipe

Usucha (light tea)

1. Heat the chavan and chasen with warm water, but not boiling water
2. Wipe the bowl dry
3. Sieve 1.5-2 g of matcha through a sieve so that there are no lumps
4. Add 70g of 60°C / 140°F water
5. Beat the matcha with a whisk for 40-50 seconds with active movements resembling a W.
6. At the end, reduce the speed, raise the whisk a little and pop the big bubbles
7. Enjoy, feel free to sip

Koycha (thick tea):

1. Heat the chavan and chasen with warm water, but not boiling water
2. Wipe the bowl dry
3. Sieve 4 g of matcha through a sieve so that there are no lumps
4. Add 30g of 80°C / 176°F water
5. With slow movements resembling a figure of eight, rub the matcha with a whisk for 90-120 seconds into a thick, homogeneous consistency
6. We recommend using fruit in combination with a drink

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Неймовірний

Явно один з найкращих матча в Україні, який куштував. Ніжний, з молочною текстурою та багатим смаком, який змінюється в залежності від температури води

Дякуємо :)

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