The new 2025 harvest is here, and we're milling up some incredible new matcha. One of the special cultivars we've received in recent weeks is called Uji Hikari. Known for its refined flavor profile, this Japanese green tea cultivar offers a delightful balance of umami and sweetness, inviting enthusiasts to explore its unique taste. Though it is one of the more famous cultivars in Uji, it remains quite rare, even without the current limitations of the ongoing "matcha shortage."
What is Uji Hikari?
The name literally translates to "The Light of Uji," hinting at its significance to this important tea-producing region. This cultivar was selected in 1954 through one of the tea breeding programs that flourished in post-war Japan. For the vast majority of history, tea in Japan was grown not from cloned cultivars such as Uji Hikari, but via genetically distinct seed-propagated bushes.
Uji Hikari is generally considered one of the more premium cultivars for shade-grown tea. You often find it included in higher-end matcha blends, and it forms the backbone of much award-winning matcha. It is known for being one the most umami-driven cultivars, with minimal bitterness and a touch of natural sweetness.
How Common is Uji Hikari?
Despite its fame, Uji Hikari is estimated to constitute only about 1% of the tea grown for matcha in Uji! It is not one of the more productive varieties of tea, so farmers often forego it in favor of more profitable cultivars, such as Yabukita.
This year in particular - with its smaller harvest and increased competition for premium tencha - Uji Hikari is in even shorter supply than usual. I did not really expect to secure any Uji Hikari this year, but we lucked out! We were able to source 1.5 kilograms (still very, very little) of this cultivar...and it is easy to see why everyone wants some.
What does Uji Hikari Taste Like?
As mentioned above, Uji Hikari is prized for its umami-driven flavor profile, low levels of bitterness, and subtle sweetness. This has made it something of the poster-child for ceremonial grade matcha. That said, you may know I really don't like when people describe matcha so generically, so we'll dive a bit deeper into what makes our Uji Hikari so nice!
First thing's first, our particular batch of Uji Hikari has been "double shaded." This means a second layer of shading material was draped over the bushes towards the end of the shading period, blocking out almost all light. Shading in general is what gives matcha its savory depth and inhibits bitter molecules from forming. The result is that this matcha is particularly smooth, perfect for preparing as koicha (thick tea), and presents notes of roasted asparagus and sweet pea. The sweetness that Uji Hikari is known for comes through in the note of banana - in particular the way the sweetness of banana lingers in the mouth for a while. This is accented with some slight violet and orchid aromatics.
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Anyways, that's Uji Hikari in a nutshell. Every time we get access to this cultivar I've been very happy with it, and this little micro-batch is no exception! Without trying to sounds too salesy...1.5 kilograms is probably only going to last us about a month, so if you're curious to try it out, I'd do so sooner rather than later!
Happy sipping,
Simon