Our best quality Japanese tea has been cultivated and refined in Uji, Kyoto, for approximately 400 years and now we would like to offer it to the world.

Izumi Shimizu / Company President

I was born the second son into a tea farmer's family in Uji Tawara town, Kyoto, which has 200 years of history. I grew up watching and helping in the tea cultivation and production. In my thirties I started focusing on a mail-order business which we started in 1955, and then established the Kiyosen Co. Ltd. when we were officially accredited as tea appraisers in 1997. Taking advantage of living in a tea farming town and practicing the strictest day

to day quality control, we provide Ujicha, known as the best Japanese tea, to the world.

I hope you will enjoy our time-honored quality tea, also known as the golden potion for perpetual youth and longevity.

Tea Production

Uji River and Kitsu River are located south of Kyoto and these gently flowing streams nurture Uji's Macha. For 20 days before tea picking commences in May, the tea plantation is covered with reed blinds and straw.

This original cultivation method, which was started in Uji, creates the luscious aroma, rich taste and bright green colors of Macha. The new shoots are picked by hand, processed in the tea factory and become the Macha

ingredient called Tencha.

Tencha is steamed first, and then dried progressively in a special dryer. Then the fibers, such as stems and leaf veins, are removed and the tea is left to mature in a cool warehouse until it is ready to be shipped. Tencha is ground in a stone mill and then becomes fine Matcha.