Authentic MATCHA & HOJICHA Pouder Selection from Uji in Kyoto, Shizuoka, and Shiga.
The Dual Spirit of Uji in Kyoto.
1. Introduction: The Story of UJI
“A place where 800 years of history linger. The art of tea, born from the mist of Uji in Kyoto”
Uji, located south of Japan’s ancient capital, Kyoto. It is the very history of Japanese tea.
The deep river mist rising from the Uji River envelops delicate tea leaves, nurturing rich aroma and deep umami. We carry the pride and techniques of tea masters passed down through generations in this sacred land, delivering authentic “UJI MATCHA” to the world.
What we offer is not merely “tea.” It is a story woven from Kyoto’s nature and the artisan’s handiwork—a tale of tranquility and passion.
2. UJI MATCHA: Emerald of Silence
“What the mill grinds is time and tradition. The Japanese aesthetic called ‘UMAMI’.”
True MATCHA begins with blocking out the sun. By covering the tea fields with black cloth for several weeks before harvest, the tea leaves transform into a vivid emerald green, reducing astringency and accumulating an astonishing “UMAMI” sweetness.
UJI MATCHA is made from carefully selected tea leaves, ground into a fine powder using traditional mills. By grinding slowly without applying heat, the fresh aroma of the tea leaves is preserved.
As the star of the traditional culture of tea ceremony, or as the soul of modern premium sweets. A spoonful of green powder brings deep tranquility “ZEN” and vivid inspiration to your heart.
1. The Spirit of Japan: Matcha from the Sacred Mt. Fuji
Mt. Fuji, a symbol of Japan known throughout the world.
Yet few know that at the base of its majestic form, an exceptionally rare MATCHA is produced.
The “Fuji MATCHA” we deliver is not merely a tourist souvenir. It is the crystallization of the farmers’ and our own efforts to challenge the “harsh yet sacred terroir” of Mt. Fuji.
2. Volcanic Soil and Pure Meltwater
Why is MATCHA from the foothills of Mt. Fuji so special? The secret lies in the land formed over thousands of years.
a. Volcanic Ash Soil: Ash from Mount Fuji’s eruptions creates well-drained soil that provides moderate stress to the tea plants. This encourages strong root growth, allowing the leaves to greedily absorb the earth’s minerals.
b. Sacred Water (Groundwater): The tea plants are nourished by pristine groundwater—snow that fell on Mount Fuji filtered through the earth over centuries.
c. High Altitude: In this cool, high-elevation region, pests are scarce, allowing tea leaves to grow slowly. New buds accumulate amino acids gradually, yielding a clear, pure flavor free of harshness.
1. The Roots in Enshu-Mori
In the quiet mountain village of Mori Town, western Shizuoka Prefecture, Japan, where the clear waters of the Ota River flow. In this place, known as “Little Kyoto” for its charming streetscape, the story of Enshu-Mori began in the Meiji era (late 19th century).
For over a century, spanning four generations since its founding, the spirit of “Heartfelt Hospitality” has been steadfastly upheld. The passion for tea cultivation passed down through generations is now shared with the world in the form of modern “MATCHA.“
2. The Innovation of “Cold-Milling” (Water-Cooled Stone Milling)
The essence of MATCHA lies in the trinity of “color, aroma, and taste.”, Enshu-Mori has cutting-edge technology with traditional methods.
a. Selection: We meticulously select “Tencha” tea leaves, grown under straw or cover to block sunlight, maximizing their umami component (theanine).
b. Water-Cooled Milling: Typically, grinding tea leaves with a stone mill generates friction heat, causing the delicate aroma to dissipate. Enshu-Mori employs a unique technique where the mill is water-cooled while slowly grinding the leaves. This prevents discoloration from heat, allowing us to deliver the vivid green color and deep, sweet aroma of freshly ground MATCHA.
c. True MATCHA is born in darkness. Weeks before harvest, we cover the tea fields, blocking sunlight. The tea plants desperately spread their leaves to survive, producing abundant chlorophyll and theanine (UMAMI components) in the process. This is the source of the vivid emerald green color and rich “UMAMI” that define our Enshu-Mori MATCHA. When picked, steamed, and ground into a fine powder.
3. Global Recognition: Excellence Awarded
(World-Recognized Quality: Prestigious Awards)
Enshu-Mori’s pursuit of “pleasant flavor and refreshing aftertaste” is highly regarded not only in Japan but also worldwide.
• Monde Selection: 15 Consecutive Years of Grand Gold Award
• International Taste Institute (iTQi): Superior Taste Award (2 stars)
• Minister of Agriculture, Forestry and Fisheries Award: Awarded by the Minister of Agriculture, Forestry and Fisheries
These awards prove that the “mountain village flavors” we have consistently pursued are universally, beloved beyond borders.
- The Origin: From the Land of “Oumi” Where 1,200 Years of History Lives On
The history of Japanese tea began here in Oumi (Shiga Prefecture). In 805, Saichō brought tea seeds back from Tang China and planted them at the foot of Mount Hiei, marking the dawn of Japanese tea.
Oumi tea has preserved the traditions of this sacred land, nurturing the soil and maximizing the vitality of the tea leaves. Yet what we deliver to the world is not merely an “old tradition.“ - The Master : A Miracle of One in Twenty-Six. The Vision of Tea Master Yoshinaga, 10th Dan
While Japan has many tea masters, only a select few stand at the pinnacle.
Mr. Yoshinaga, representative of Oumi Tea, holds the highest rank in Japanese tea appraisal: “Tea Master 10th Dan.” Only 26 individuals nationwide hold this title (as of 2026).
A 10th-degree tea master discerns the optimal solution for each year and season from the slightest differences in tea leaf color, texture, and dryness.
• Refining the Senses Through “Blending”: Combining tea leaves from different regions and varieties to design a “deep richness” and “fragrant aroma” unattainable by a single variety—truly an art form.
• Reliable Quality Assurance: Every lot is supervised by the discerning eyes of professionals adhering to the world’s most stringent standards. - The Products｜Supreme Powders That Stir the Senses
We have elevated this exceptional craftsmanship into MATCHA and HOJICHA powder tailored for the modern global lifestyle.
a. OUMI HOJICHA Powder
- The “Nostalgic Roasted Aroma” now captivating the world. Yoshinaga’s unique roasting technique evenly heats the tea leaves from the core, drawing out a caramel-like sweet aroma and deep richness. Its fine powder form maximizes compatibility for lattes, confectionery, and cooking.
- Additionally, OUMI HOJICHA contains even less caffeine than matcha, making it especially recommended for those mindful of caffeine intake.
b. OUMI MACTHA
- A masterpiece showcasing Yoshinaga’s “blending” technique. Carefully stone-ground matcha features a vivid jade green color, a rich umami flavor that spreads across the palate, and a refreshing aftertaste. It delivers an “authentic experience” in every setting, from traditional tea ceremonies to luxury hotel lounges.
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