Shogyokuen
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Matcha produced by Shogyokuen
Shogyokuen produces thirteen distinct grades of matcha, each meticulously crafted to capture unique flavor profiles and serve different purposes. Their matcha portfolio spans from ceremonial-grade varieties to innovative culinary applications, all guided by Hiroshi Kobayashi, a rare 10th-dan Tea Master – a distinction held by only a handful of practitioners across Japan.
Premium Product Lines
The flagship Heritage Grade Matcha represents the pinnacle of Shogyokuen’s artistry, requiring leaves to be hand-picked exclusively during spring harvest. This premium line undergoes the most rigorous selection process, with only the uppermost three leaves from each sprig carefully chosen by the most skilled hands.
Premium Hand-Picked Gyokuro showcases their commitment to traditional methods, where tender new shoots are individually selected each spring. This meticulous approach concentrates both flavor intensity and vital nutrients in the final product.
Cultivar Varieties and Blending
Shogyokuen’s matcha derives from carefully selected tencha leaves, blended from three primary cultivars: Uji Hikari, Okumidori, and Samidori. Each cultivar contributes distinct flavor dimensions to the final blend, creating the complex taste profile that defines authentic Uji matcha.
The tencha leaves undergo shade-growing for at least four weeks beneath protective canopies, shielded from direct sunlight. This traditional tana method elevates L-theanine concentration – the amino acid responsible for matcha’s characteristic umami depth while reducing potential bitterness.
Processing Excellence
Following harvest, the tencha leaves are refined through careful removal of stems and veins, then chopped into uniform small pieces for grinding on traditional stone mills. This time-honored process ensures the silken texture and vibrant color that distinguishes premium matcha.
All products meet ISO22000 international food safety standards, ensuring every aspect of production maintains the highest hygiene and safety criteria. Learn more about Shogyokuen’s quality standards.
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History of Shogyokuen
The story of Shogyokuen begins in the verdant hills of Uji, Kyoto, where tradition and artistry have intertwined for nearly two centuries. In 1827, Harueemon Kobayashi (小林治兵衛) inherited tea land that would become the foundation of one of Japan’s most respected matcha producers.
While whispers suggest the Kobayashi family’s involvement with Uji tea stretches back even further into the Edo period, it was Harueemon who laid the groundwork for what Shogyokuen represents today. For over seven generations, the family has dedicated themselves to the art of tea, crafting matcha that once delighted the palates of Japan’s elite, from court nobles to the samurai class.
The company’s commitment to quality has earned consistent recognition at tea competitions, including the coveted Minister of Agriculture, Forestry, and Fisheries Award. In 1923, Jiichi Kobayashi (小林 治市) formalized the family’s dedication by officially naming the company Shogyokuen Seicha (祥玉園製茶).
Today, the torch is carried by Hiroshi Kobayashi, a 10th-rank tea master (茶師十段)—a title held by a mere handful of individuals in Japan. As one of the country’s foremost tea blenders, Hiroshi Kobayashi embodies the spirit of Shogyokuen, blending tradition with innovation to create matcha that transcends time.
Shogyokuen’s expertise lies in its diverse range of matcha grades, each a unique expression of the tea plant’s potential. Their celebrated offerings include ceremonial grades like Kakuun (鶴雲 – Cloud of Cranes), Zuisho (瑞祥), and Iwai no Shiro, alongside versatile usucha grades such as Seisho (清松) and the exclusive Yamagumo (山雲), blended specifically for international partners.
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