Uji Competition Grade Matcha (Tenkei)

Description

Tenkei. In Japanese, tenkei  means divine revelation, an insight so clear, so complete, that it could only come from somewhere beyond the ordinary. It is a name chosen with intention: this is not merely a premium matcha. It is the pinnacle of what Tsujirihei Honten produces.

What makes Tenkei categorically different from every other matcha in the Tsujirihei Honten collection is this: both Asahi and Samidori are competition grade. Not one cultivar elevated to competition standard, both. This is the only blend in the range where two of the three cultivars have been selected, cultivated, and processed to the exacting standard used in Japan's most prestigious tea competitions. The result is a matcha that carries the full weight of that distinction in every cup.

It opens with a soft, ethereal aroma, delicate, almost otherworldly, entirely composed. On the palate it is luxuriously smooth, delivering layers of deep umami that build slowly and settle into a lasting, refined richness. This is a matcha of absolute stillness, the kind of cup that demands nothing of you except your full attention.

The elegant Tsujirihei Honten tin is part of what makes this matcha a gift in itself, a piece of Uji craftsmanship to keep long after the last spoonful.

• Origin: Uji, Kyoto, Japan
• Cultivars: Asahi (competition grade), Ujihikari & Samidori (competition grade)
  
• Shading: Honzu (本簀) — traditional reed and straw canopy
• Net weight: 20g — presented in an elegant Tsujirihei Honten tin
• Style: Ethereal, deeply smooth, richly umami
  
• Finish: Long, rich, and profoundly lingering
  

*Tasting notes and colour descriptions reflect general sensory perception and data provided by our supplier, and may vary by individual preference, preparation method, and seasonal batch. We do our best to describe each product as accurately as possible.

Why This Matcha?

To understand what makes Tenkei exceptional, it helps to understand what competition-grade actually means, and why having two such cultivars in a single blend is so unusual.

WHAT COMPETITION-GRADE MEANS

Japan's national tea competitions, including the National Tea Fair and regional competitions overseen by the Ministry of Agriculture, Forestry and Fisheries, evaluate tencha and matcha against the strictest quality criteria in the industry: colour depth, aroma clarity, umami intensity, texture, and aftertaste. Competition-grade designation means the tencha used in this matcha has been cultivated, harvested, and processed to meet or exceed those standards. 

THE THREE CULTIVARS AND WHAT THEY BRING

Asahi (competition grade) for depth and slow-building umami

One of Uji's oldest and most storied cultivars, competition-grade Asahi delivers the slow-building, profound umami and structural depth that anchors Tenkei.

Samidori (competition grade) for silk and refined sweetness

Competition-grade Samidori at its most precise, delivering the exceptional silken texture, natural sweetness, and refined softness that gives Tenkei its luxurious mouthfeel.

Ujihikari for floral character and Uji identity

Developed in Uji itself, Ujihikari contributes the refined floral character and structural elegance that gives Tenkei its unmistakable sense of place.

Strictly limited

Competition-grade cultivation produces far smaller yields than standard ceremonial cultivation. Tenkei is available in strictly limited quantities — once this allocation is sold, availability cannot be guaranteed.

Tsujirihei Honten

Tsujirihei Honten was founded in 1860 in Uji, Kyoto, the region that has defined Japanese matcha for over six centuries. For more than 160 years, the house has dedicated itself exclusively to authentic Uji tea, sold only at their own boutiques in Japan until now.

Their tea gardens use honzu (本簀) shading, the oldest, most labour-intensive method in Japanese cultivation, used by fewer than ten farms today, and their tencha is stone-milled in a century-old factory to preserve colour, aroma, and flavour. This exclusive release through Maison Koko marks the first time their range has reached an international audience, in strictly limited quantities.

Ingredients

Ceremonial-grade green tea fine powder (Asahi, Ujihikari & Samidori cultivars, Uji, Kyoto)

Character

• Thickness: Luxuriously smooth, silken and coating throughout
  
• Sweetness: Refined and deep, balanced perfectly by umami
  
• Umami: Deep and profound, builds slowly, lingers long
  
• Aroma: Soft and ethereal, delicate, composed, unlike anything else
  
• Finish: Long, rich, and profoundly lingering
  
• Astringency: Negligible, the hallmark of dual competition-grade cultivation
  

Origin

Uji, Kyoto, Japan