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Horii Shichimeien: Uji Grower of Oku no Yama Garden

Horii Shichimeien protects Uji's historic Oku no Yama garden and stone-grinds first-harvest matcha with rich umami and minimal astringency.
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Who is Horii Shichimeien?

Horii Shichimeien is a Uji, Kyoto matcha producer, known for ceremonial-grade matcha from first-harvest leaves. It stewards Oku no Yama Tea Garden, sole surviving garden among historic Uji Shichimeien, and stone-grinds leaves for rich umami and low astringency.

Its Narino cultivar grows only in Oku no Yama and is picked by Shigoki, selective hand harvesting of youngest shoots. Sixth-generation owner Chotaro Horii leads estate using its own tencha drying method, developed from Horii-style dryer introduced in 1924.

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Horii Shichimeien in details

Horii Shichimeien stands as the guardian of Uji’s most precious tea heritage, protecting Oku no Yama, the sole surviving garden from the seven legendary Uji tea plantations designated by the Ashikaga shogunate during the Muromachi period. Since 1879, this family-run estate has cultivated matcha in soil that has nurtured tea plants for over 600 years, bridging centuries of tradition with modern mastery.

A Living Connection to Tea History

Few tea producers can claim such an unbroken lineage. The Oku no Yama garden represents not just historical significance but a living laboratory where Horii Shichimeien continues methods refined across six centuries. This isn’t preservation for its own sake—the terroir of this ancient site produces ceremonial-grade matcha with a complexity that younger gardens simply cannot replicate.

The company handles every stage from cultivation to final processing, maintaining complete quality control. As growers, artisans, and connoisseurs, they understand how Uji’s unique climate and terrain shape each harvest.

Innovation Rooted in Tradition

In 1924, Horii Shichimeien revolutionized matcha production by inventing the Horii-style tencha dryer, mechanizing what had been an entirely manual process. This innovation became the foundation for every tencha dryer used in Japan today, proving that respecting tradition doesn’t mean rejecting progress.

Their approach balances ancestral wisdom with technical precision. Each tea reflects the authentic Uji flavor profile: a clear, pale yellow brew with rich umami and refreshing astringency that distinguishes genuine Uji matcha from generic alternatives.

Beyond a Single Garden

While Oku no Yama forms their foundation, Horii Shichimeien also selects and processes teas from trusted local farmers, applying their expertise to a broader range of Uji specialties. Their collection spans the full spectrum of Japanese green tea:

  • Premium ceremonial matcha from their historic garden
  • Sencha, gyokuro, and karigane showcasing Uji’s versatility
  • Hojicha and genmaicha for everyday enjoyment
  • Seasonal specialty teas reflecting harvest variations

For matcha enthusiasts seeking authenticity, Horii Shichimeien offers direct access to a producer whose name is inseparable from Uji tea history itself. This is matcha with provenance that matters.

About the Horii Shichimeien Matcha

Horii Shichimeien produces ceremonial-grade matcha with diverse flavor profiles, managing every stage from cultivation through stone milling. All varieties are stone-ground from first-harvest leaves.

Signature cultivar

Their flagship Narino grows only in the historic Oku no Yama garden and carries nearly twice the theanine of conventional matcha, at roughly 40mg/g. It is rich, mellow, creamy, and full-bodied with smooth texture and minimal astringency, and reviewers describe some unique seaweed, grassy, and squash-seed notes.

Core lineup

  • Shichimei no Mukashi: mild yet strong, medium umami and sweetness, suitable for both usucha and koicha.
  • Okunoyama: deep umami with refined sweetness and a smooth finish, crafted for ceremonial use.
  • Homare no Mukashi: mellow and fragrant, full of umami.
  • Uji Mukashi: lighter-bodied with subtle umami for everyday drinking.
  • Narino Premium: their most refined product, carefully separated from picking through sorting.

Harvest location

Horii Shichimeien sources its matcha exclusively from Uji, Kyoto Prefecture. Its crown jewel is the historic Oku no Yama Tea Garden, the sole surviving garden of the original seven recognised as Uji Shichimeien and located near the Byodoin Temple.

Terroir and cultivation

The garden's soil has been enriched with rice straw since the 1400s, creating a distinctive terroir. The Narino cultivar receives particular attention, and leaves are gathered by Shigoki picking, a highly selective hand method that takes only the youngest, most tender shoots while minimising damage to the plant.

Harvest and processing

Spring harvesting runs from April to May, with the first flush most prized for its concentrated flavour and tender leaves. Drying uses the estate's own tencha drying method, which standardised the process and became a foundation for modern tencha production across Japan.

Horii Shichimeien History

Horii Shichimeien was officially founded in 1879 in Uji, though its roots reach the Muromachi period, when shogun Ashikaga Yoshimitsu recognized seven famous Uji tea gardens.

Heritage and lineage

  • It stewards the Oku no Yama garden, the sole survivor of those original seven.
  • In 1924, third-generation owner Chojiro Horii unveiled the Horii-style tencha dryer and shared it industry-wide.
  • Sixth-generation owner Chotaro Horii leads today.
January 1, 1336

During the Muromachi period, Ashikaga Yoshimitsu, the third shogun of the Ashikaga Shogunate, officially recognized seven exceptional tea gardens in Uji, bestowing upon them the prestigious title of 'Uji Shichimeien' (Uji's Seven Famous Gardens). This recognition established the foundation for what would become Horii Shichimeien's legacy.

January 1, 1879

Horii Shichimeien was officially established as a tea company in 1879, formalizing centuries of tea cultivation heritage. The company became the guardian of the Oku no Yama Tea Garden, the only surviving garden from the original seven Uji Shichimeien gardens recognized during the Muromachi period.

January 1, 1924

Third-generation owner Chojiro Horii developed the groundbreaking Horii-style Tencha Dryer, revolutionizing tencha production by standardizing the drying process and eliminating dependence on weather conditions. This innovation became the foundation for all modern tencha processing machines used in Japan today, and Chojiro generously shared the technology with other tea producers.

January 1, 2024

Under the leadership of sixth-generation owner Chotaro Horii, the company continues to blend traditional tea-making methods with modern innovations. The company maintains exclusive cultivation of the Narino variety in the historic Oku no Yama Tea Garden, producing matcha with nearly twice the theanine content of conventional varieties through meticulous hand-picking techniques.

Frequently asked questions

Here are some frequently asked questions and answers.

What makes Horii Shichimeien's Narino matcha different from their other varieties?

Narino contains nearly twice the theanine (umami component) of conventional matcha varieties at approximately 40mg/g, compared to standard levels around 20mg/g. This high theanine content creates Narino's distinctive rich, creamy, full-bodied flavor with negligible bitterness or astringency.

Grown exclusively in Horii Shichimeien's historic Oku no Yama Tea Garden, Narino often undergoes Shigoki picking - a highly selective hand-picking method that chooses only the youngest, most tender leaves. This labor-intensive approach maximizes the concentrated umami flavor that sets Narino apart from their other offerings like Shichimei no Mukashi or Uji Mukashi.

Why is Horii Shichimeien's Oku no Yama Tea Garden historically significant?

Oku no Yama Tea Garden is the only surviving garden from the original seven tea gardens recognized as Uji Shichimeien by Shogun Ashikaga Yoshimitsu during the Muromachi period (1336-1573). Radiocarbon dating reveals tea cultivation here extends back centuries, with soil enriched by rice straw since the 1400s.

Located near the Uji Byodoin Temple, this garden represents the sole remaining connection to the Shogun's original endorsement of Uji's highest quality tea. All other six original gardens have been lost to time, making Horii Shichimeien the exclusive guardian of this 600-year tea heritage.

How did the Horii-style Tencha Dryer revolutionize matcha production?

In 1924, third-generation owner Chojiro Horii invented the Horii-style Tencha Dryer, transforming tencha production from a weather-dependent, labor-intensive manual process to an automated, standardized system. Before this innovation, tencha quality varied significantly due to inconsistent drying conditions.

  • Standardized quality: Eliminated weather dependency for consistent results
  • Industry impact: All tencha processing machines in Japan today are improved versions of Horii's original design
  • Generous sharing: Chojiro shared the technology with other tea producers, influencing the entire industry

This machine laid the groundwork for modern tencha production and established the quality standards still used today.

Which Horii Shichimeien matcha should I choose for daily drinking versus ceremonial use?

For daily drinking, choose Uji Mukashi - it's light-bodied with subtle umami, perfect for everyday enjoyment without overwhelming intensity.

For ceremonial use, select Okunoyama with its deep umami, refined sweetness, and smooth finish, or Narino for its exceptional 40mg/g theanine content and full-bodied flavor. Both Shichimei no Mukashi and Homare no Mukashi work well for both usucha (thin tea) and koicha (thick tea) preparations, offering balanced profiles suitable for traditional tea ceremony.

Is Horii Shichimeien currently experiencing supply shortages?

Yes, Horii Shichimeien is currently completely sold out of many varieties due to skyrocketing global matcha demand. The shortage affects even renowned varieties like Todou Mukashi, which has become particularly difficult to find.

This shortage stems from two main factors: the limited production capacity of traditional stone mills and increased demand for hand-picked tencha. The global matcha market is expected to surge from $2.8 billion in 2023 to about $5 billion by 2028, creating unprecedented pressure on premium producers like Horii Shichimeien who maintain traditional quality standards.