Nishide Tea Factory - Matcha Ceremonial, Uji

Matcha production in Uji sits at the foundation of Japan's tea tradition, and the Nishide Tea Factory has been part of that landscape for more than one hundred and forty years. Founded in 1781, the Nishide family established a reputation for technical rigor and consistency, refining the final stages of tea processing with precision. Today, the factory is led by Takashi and Atsuko Nishide, who source aracha, unrefined leaves, from smallholder farms across Kyoto Prefecture and finish them into uniform, high-quality teas.

A key element of this matcha is its origin as tencha. Tencha uses the same shaded leaves as gyokuro but is dried after steaming without kneading. This preserves leaf structure and creates a clean base for grinding. Matcha is then produced by milling tencha slowly on a stone into a fine powder. High-quality matcha is used in the Japanese tea ceremony for both thick tea and thin tea preparations, and is increasingly valued in baking and culinary applications for its depth and aromatic range.

Uji's microclimate, shaped by cool river air, humidity, and red and yellow soils, supports shaded cultivation that increases amino acids and sweetness in the leaf. Cultivars such as Gokou, Komakage, and Samidori contribute complementary characteristics, from fruit aromatics to creamy texture and a refined underlying astringency.

The result is a balanced ceremonial matcha with notes of passion fruit, cream, and flowers. It reflects not only the agricultural heritage of Uji but the Nishide family's long-standing focus on refinement and detail.