Country of Origin: Japan
Leaf Appearance: bright green, finely ground
Water Temperature: 160 degrees
Steep Time: 30 seconds
Preparation Method: traditional
Liquor: bright green, frothy
David, Michael, and Ryan from Tezumi are three of the nicest tea guys you’ll ever meet. I ran into them at a matcha event this past summer and was excited to learn that they had relocated to NYC. They kindly gave me a tin of their Komiya – Uji Matcha to take home since it had just recently launched. It was produced by Rishouen, a small producer located in Uji, using mostly Yabukita blended with various other cultivars including Okumidori, Meiryoku, and Uji-Midori.
Leaf
Komaya – Uji Matcha was finely ground with a nice bright green color. It had a noticeably fresh aroma and produced a nice froth easily. I’m obsessed with the 20g cans that Tezumi has. The satisfying click when the lid is closed just makes me feel like my tea is staying fresher. They are perfect tins to repurpose for traveling. I also appreciate that Tezumi offers a variety of packaging options. That is not something I often see in matcha.
Liquor
The first thing I noticed about Tezumi’s Komiya – Uji Matcha was its deep yet bright flavor. It was vegetal in a crisp, refreshing way and never became astringent, but still had a noticeable oomph. Compared to the Umezuki and Kanoyama Matcha that I’ve previously reviewed, Komaya was definitely a fuller-bodied tea. I was reminded of letting a piece of bittersweet chocolate melt in my mouth. There was a lingering umami after each sip. Tezumi noted on their website that this tea is well suited for daily usucha and lattes. I would have to agree with that.
Have you ever tried Tezumi Komiya -Uji Matcha? I would love to hear your tasting notes in the comments below!
Komiya – Uji Matcha sample provided by Tezumi.
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