Sanwa Ultra-Premium Ceremonial Matcha

Luminous, elegant, and profoundly smooth — Sanwa is our Gokujo grade ultra-premium ceremonial Uji matcha, the summit of the Origin Uji collection. Its name means "three harmonies" — a masterful blend of Uji Hikari, Samidori, and Gokou cultivars, shade-grown for over 25 days to concentrate chlorophyll and amino acids to their fullest potential.

Anchored by Uji Hikari — one of the rarest and most revered cultivars in Uji — Sanwa is 100% hand-picked (tezumi), with only the finest young leaves selected by hand each spring. It delivers velvet umami threaded with bright citrus, wild spring greens, and a whisper of sea breeze, with no trace of bitterness at any strength. Stone-milled monthly in small batches, this is a matcha reserved for those who seek the very finest Japan has to offer.

Flavor: Velvet umami, yuzu-citrus lift, wild spring greens, a whisper of sea breeze — deepening into soft chestnut sweetness as koicha
Texture: Ultra-fine, silky, seamlessly creamy
Color: Radiant jade green

Grown in Ujitawara, Kyoto Prefecture, and crafted by a 125-year, fifth-generation family producer devoted to deeply shaded tencha for the highest grades of ceremonial matcha. Sanwa's leaves are picked entirely by hand (tezumi) — a labor-intensive tradition now rare even in Uji — ensuring only the youngest, most tender leaves reach the mill. Each cultivar is harvested once per year, first flush only, before being blended in limited microbatches and stone-milled to order.

Koicha (Thick Tea): Sanwa's true calling. Knead 1.5–2 tsp with your chasen in 1–1.5 oz of water at 160–170°F. As the bowl cools, a soft chestnut sweetness emerges — the mark of a matcha crafted for the highest expression of the tea ceremony.
Usucha (Thin Tea): Whisk 1–2 tsp with 2–3 oz of water at 160–170°F for a bright, luminous cup with a dense, lasting foam.

Sanwa unites three of Uji's most celebrated cultivars, each contributing its own voice: Uji Hikari brings rare, brothy depth and natural sweetness; Samidori lends its signature creaminess and refinement; and Gokou provides an aromatic lift and rich body. Blended in harmony, they achieve what no single cultivar can — brightness on approach, velvet umami at the core, and warmth in the depths.

Radiant, harmonious, and utterly without bitterness — this is the pinnacle of Uji.

As one of our Gokujo grade offerings, Sanwa is produced in extremely limited quantities. Hand-picking yields only a fraction of what machine harvesting allows — each cultivar is harvested once per year, blended in small lots, stone-milled monthly, and shipped fresh.

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