Fukujuen
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Matcha produced by Fukujuen
Fukujuen Matcha Collection
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.
Premium Grade Matcha
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.
Excellent Grade Matcha
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 Matcha
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
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.
Traditional Stone-Ground Processing
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.
History of Fukujuen
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.
Pioneering Global Expansion
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.
Revolutionary Processing Techniques
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.
Cultural Heritage Center
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.
Mastering the Art of Matcha
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.
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