Uji-Shirakawa, Kyoto, Japan
TSUJIKI SEICHA
Meet Tsuji-san
Kiyoharu Tsuji is a fifth-generation tencha farmer operating in Shirakawa, Uji , one of Japan’s most revered tea-producing regions, where the finest matcha in the world has been cultivated for over 800 years.
His teas have been produced for the Emperor and the Imperial Family of Japan. He is the recipient of the 56th Prime Minister’s Award for Agriculture, Japan’s highest honour in the field, and has won the Minister of Agriculture, Forestry and Fisheries Award six times. Among Japan’s tea masters, he stands apart.
Tsuji-san took over the family farm from his father in 1990. Since then, he has won dozens of top competition awards while preserving and advancing the traditional Uji methods that define truly exceptional matcha. He is not only a producer but a teacher, actively passing his knowledge to the next generation of younger farmers. Today, his son works alongside him, soon to become the sixth generation of the Tsujiki legacy.
One of only a handful of producers outside Japan who can access his tea, Tea Huset is proud to carry Tsujiki matcha in Switzerland.
The Tsujiki Method
Tsuji-san’s approach is defined by an uncompromising attention to detail that begins in the soil and ends in the cup.
His tea plants receive carefully selected organic fertilisers at twice the volume of a typical tea farm, allowing the plants to accumulate significantly higher concentrations of amino acids, the compounds responsible for matcha’s characteristic umami and sweetness.
Shading is applied progressively from the germination stage, ultimately reaching 95% coverage, well above the 85% standard used in conventional cultivation. This extended, deep shading slows the breakdown of L-theanine in the leaves, resulting in a sweeter, more complex, and more umami-rich flavour profile.
Harvesting takes place only once a year. Every leaf is hand-picked individually at peak freshness, then immediately processed into tencha to preserve its natural character. Tsuji-sensei’s tea bushes, some reaching two metres in height, are all traditionally hand-harvested, without exception.
Soil management is central to his philosophy. Monthly soil analysis ensures optimal growing conditions throughout the year. Annual amino acid testing of the leaves verifies that quality targets are met each season. When bushes reach 15 years old, Tsuji-sensei cuts the roots and replants, because peak amino acid content and umami quality comes from bushes around 10 years old, and he will not compromise on that.
Tsuji-san does not blend matcha from other farmers. He does not blend vintage years. Every tin of Tsujiki matcha is a single producer, single harvest, single season expression, as honest and traceable as it gets.
Cultivars
Tsujiki cultivates two primary varieties:
Asahi - Highly evaluated at competitive exhibitions. Known for its rich flavour and elegant taste.
Samidori - Considered one of the best cultivars for tencha. Excellent in taste, flavour, and concentration.
Tsujiki Seicha represents a rare combination of tradition and innovation. A producer who honours his craft’s history while continuously pushing it forward to preserve and advance the tea industry for the future generations.