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Fukujuen stands as one of Japan’s most venerable tea houses, with roots stretching back to 1790 when Iyemon Fukui established the company in Kizugawa City, Kyoto. For over 230 years, this family-owned enterprise has dedicated itself to perfecting the art of Uji tea cultivation and production, becoming synonymous with premium Japanese green tea excellence.
Founded in Yamashiro, the heartland of Uji tea production, Fukujuen began at a strategic location where the Kizu River facilitated trade connections to Osaka and Kobe. The founder planted tea seeds on temple grounds in Kyoto, creating what would become renowned for producing the highest quality tea leaves in Japan. During the Meiji era, Fukujuen pioneered the export of Uji tea to Europe and America, introducing the world to authentic Japanese tea culture through innovative processing methods.
Fukujuen’s approach combines centuries-old craftsmanship with modern technology. The company operates state-of-the-art facilities including the CHA Research Centre in Kansai Science City, where master tea artisans work alongside advanced production systems. This fusion ensures thorough quality management while preserving traditional techniques passed down through generations.
The brand holds prestigious certifications including ISO9001 for product quality, ISO14001 for environmental management, and FSSC 22000 for food safety. These credentials demonstrate Fukujuen’s commitment to meeting international standards while maintaining Japanese authenticity.
Fukujuen offers an extensive selection of Japanese green teas, including:
Each product line reflects Fukujuen’s dedication to authentic Uji tea production, from carefully shaded cultivation to precise stone-grinding techniques.
Beyond tea production, Fukujuen operates multiple experience facilities in Kyoto, including the flagship store on Shijō-dori, Uji Studio, and CHA Experience Park. These venues invite visitors to immerse themselves in Japanese tea culture through hands-on experiences and education. The company’s mission extends beyond commerce to preserving and sharing the timeless tradition of Japanese tea ceremony with global audiences, ensuring this cultural heritage thrives for future generations.
Fukujuen’s Uji matcha represents a carefully orchestrated collection of distinct sensory experiences, with each grade meticulously designed for specific purposes and palates. Their matcha offerings showcase the depth and complexity achievable through over 230 years of tea mastery.
The Premium grade delivers an exquisite balance of intense umami (savory richness) and subtle sweetness, complemented by creamy, lingering nutty undertones. Its profoundly fragrant aroma evokes a serene, almost meditative state, making it ideal for traditional tea ceremonies and moments of contemplation.
The Excellent grade offers a vibrant, smooth experience with harmonious interplay between sweetness and refined, brisk bitterness. Its invigorating and fresh aroma reminds one of newly cut grass and spring blossoms, perfect for daily enjoyment by discerning matcha enthusiasts.
Hisen emphasizes delicate and nuanced flavors, highlighting subtle sweetness and gentle, lingering umami. With its clean and refreshing aroma containing hints of marine notes, this grade is designed for everyday enjoyment as a lighter, more approachable usucha (thin tea).
Kanshono Mukashi presents bold and assertive characteristics, featuring deep, resonant umami with a whisper of astringency. Its robust and earthy aroma carries pronounced notes of roasted chestnuts and nori (seaweed), crafted specifically for those seeking a more intense and stimulating matcha experience.
All Fukujuen matcha undergoes traditional stone-grinding using ishiusu (stone mills). These granite mills, operated by skilled artisans, grind tencha (dried tea leaves) into micro-fine powder with particle sizes of just a few microns. The slow grinding process prevents overheating and preserves the tea’s delicate flavor and aromatic compounds.
Founded in 1790 by Iuemon Fukui in Kizugawa City, Fukujuen emerged as a transformative force in Japan’s tea industry. The company didn’t merely sell tea; it fundamentally reshaped the Uji tea landscape through bold innovation and global vision.
During the Meiji era, while other tea companies remained insular, Fukujuen boldly pioneered direct exports to Europe and America, effectively branding Uji tea on the global stage. Their participation in international expositions wasn’t passive; they actively showcased Japanese tea culture, educating consumers and establishing Uji tea as a premium product worldwide.
Fukujuen embraced technological advancements, introducing mechanized steaming (seijou) and rolling techniques that revolutionized processing efficiency and consistency. These innovations, while seemingly pragmatic, were crucial in maintaining the tea’s delicate flavor profile and enabling Uji tea to compete with emerging tea regions worldwide.
The Fukujuen Yamashirokan stands as a testament to this rich history, serving as a cultural center displaying the tools, materials, and historical records that chronicle the evolution of tea cultivation and production since the Edo period. This facility demonstrates the company’s commitment to preserving and sharing traditional Japanese tea culture.
Fukujuen’s Uji matcha represents a carefully orchestrated collection of distinct sensory experiences. Each grade is meticulously designed for specific purposes and palates, from their Premium grade with its intense umami and subtle sweetness to their Hisen grade designed for everyday enjoyment as a lighter, more approachable usucha.
Iuemon Fukui founded Fukujuen in Kizugawa City, establishing what would become a transformative force in Japan’s tea industry. The company began its journey not merely as a tea seller, but as an innovator that would reshape the Uji tea landscape through bold vision and technological advancement.
During the Meiji era, Fukujuen boldly pioneered direct exports to Europe and America while other companies remained insular. This strategic move effectively branded Uji tea on the global stage, with the company actively participating in international expositions to showcase Japanese tea culture and establish Uji tea as a premium product.
Fukujuen embraced technological advancements by introducing mechanized steaming (seijou) and rolling techniques that revolutionized processing efficiency and consistency. These innovations were crucial in maintaining tea’s delicate flavor profile and enabling Uji tea to compete with emerging tea regions worldwide.
The establishment of the Fukujuen Yamashirokan cultural center marked the company’s commitment to preserving Japanese tea heritage. This facility displays tools, materials, and historical records chronicling the evolution of tea cultivation and production since the Edo period, serving as both museum and educational center.
Find below images and videos uploaded by Fukujuen as of March 2026.
Find below some answers to the most common questions about Fukujuen.
Kanshono Mukashi delivers a bold, assertive experience with deep umami and whisper of astringency, featuring robust earthy aromas with notes of roasted chestnuts and nori seaweed. It’s crafted for those seeking an intense matcha experience.
Hisen offers the opposite approach – delicate and nuanced with subtle sweetness and gentle umami, plus clean, refreshing aromas with marine notes. Hisen is designed for everyday enjoyment as a lighter usucha (thin tea).
Yes, the Fukujuen Yamashirokan serves as their cultural center, displaying the actual tools, materials, and historical records that chronicle tea cultivation and production evolution since the Edo period. This facility showcases Fukujuen’s journey from their 1790 founding by Iuemon Fukui through their pioneering role in exporting Uji tea to Europe and America during the Meiji era.
Fukujuen reserves the ancient art of tezumi (hand-picking) exclusively for their highest-grade matcha, while using machine harvesting for efficiency on other teas.
Fukujuen’s traditional ishiusu (stone mills) create matcha with particle sizes of just a few microns through slow, deliberate grinding by skilled artisans. The granite mills prevent overheating during the grinding process, which is crucial for preserving the tea’s delicate flavor and aroma compounds that would be damaged by faster, heat-generating methods.
For culinary use, choose Eishou No Mukashi – its robust, full-bodied profile with pronounced earthiness and hints of dark chocolate stands out in pastries and savory dishes.
For traditional ceremony, select Kiku no Mukashi with its delicate floral and vegetal notes, pronounced sweetness, and velvety texture. The intensely floral aroma reminiscent of jasmine and honeysuckle makes it ideal for special occasions and quiet contemplation.
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