Shogyokuen
Shogyokuen presentation
Shogyokuen stands as one of Uji’s most distinguished tea producers, with the Kobayashi family stewarding the art of premium matcha production since 1827. For nearly two centuries, this family-run operation has refined the highest quality leaves from Kyoto, transforming them into matcha that once graced the tables of Japan’s aristocracy and samurai elite.
Seven Generations of Tea Mastery
The legacy began in the 10th year of the Bunsei era when the Kobayashi family inherited their first tea garden in Uji, the birthplace of Japanese tea culture. In 1923, Jiuemon Kobayashi officially established Shogyokuen Seicha, marking the formal founding of the company. Today, seventh-generation tea master Hiroshi Kobayashi leads the operation—one of only 13 professionals in all of Japan to hold the prestigious rank of level 10 tea appraiser.
This exceptional certification represents decades of expertise in evaluating tea quality, aroma, and flavor profiles. Hiroshi’s masterful blending skills have earned Shogyokuen consistent top rankings at tea competitions throughout the pre-war, post-war, and modern eras.
From Cultivation to Cup
Shogyokuen maintains complete control over their tea production process, managing everything from cultivation in Wazuka’s nutrient-rich fields to final refinement in their Kyotanabe facility. This vertical integration ensures uncompromising quality standards at every stage. The company produces both ceremonial-grade matcha for traditional chado practitioners and premium offerings for daily enjoyment.
Their flagship product, Matcha Shogyoku, exemplifies the rich umami flavor that defines the best of Uji tea. The company also produces exceptional gyokuro and sencha varieties, consistently recognized at national competitions.
Heritage Meets Modern Standards
While honoring traditional methods passed down through generations, Shogyokuen operates a modern facility staffed by 12 dedicated employees. The company sources leaves from Kyoto’s premier tea-growing regions, particularly Wazuka and the Kyotanabe area, where centuries of cultivation have created ideal terroir for exceptional Japanese green tea.
The Kobayashi family’s commitment to quality over quantity has made Shogyokuen a trusted name among tea ceremony practitioners and matcha enthusiasts worldwide. Their teas deliver the vibrant color, smooth texture, and deep umami that distinguish authentic Uji matcha from all other varieties.
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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.
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.
3 events from Shogyokuen's history
January 1827
Kobayashi Family Inheritance
Harueemon Kobayashi (小林治兵衛) inherited tea land in Uji, Kyoto, establishing the foundation for what would become Shogyokuen. This marked the beginning of the family’s formal involvement in tea cultivation and production in the historic Uji region.
January 1923
Official Company Formation
Jiichi Kobayashi (小林 治市) officially formalized the family’s tea business by naming the company Shogyokuen Seicha (祥玉園製茶). This milestone represented the transition from a family tea operation to an established tea company with a formal identity.
January 2024
Modern Leadership Under Hiroshi Kobayashi
Under the leadership of Hiroshi Kobayashi, a 10th-rank tea master (茶師十段), Shogyokuen continues to blend tradition with innovation. The company has earned prestigious recognition including the Minister of Agriculture, Forestry, and Fisheries Award, and produces exclusive blends like Yamagumo for international partners such as Kettl.
Gallery and medias
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Frequent questions
Find below some answers to the most common questions about Shogyokuen.
What makes Hiroshi Kobayashi's 10th dan Tea Master status so significant for Shogyokuen's matcha quality?
Hiroshi Kobayashi holds the extremely rare distinction of being a 10th dan Tea Master, a rank achieved by only a handful of individuals across all of Japan. This exceptional mastery allows him to create matcha that transcends ordinary quality standards, expertly blending tencha (shade-grown tea leaves) from Shogyokuen’s specific cultivars including Uji Hikari, Okumidori, and Samidori.
His expertise enables Shogyokuen to craft matcha suitable for both traditional tea ceremonies and modern culinary applications, ensuring each of their 13 distinct grades captures the unique essence of Uji’s terroir with precise flavor profiles.
How does Shogyokuen's Heritage Grade differ from their other 12 matcha grades?
Heritage Grade represents Shogyokuen’s most exclusive matcha tier, requiring strict adherence to traditional methods passed down since 1827. Only the most skilled hands, trained in ancestral wisdom, may touch the leaves during the spring harvest.
- Leaves must be hand-picked using their Premium Hand-Picked Gyokuro technique
- Only the top three leaves from each sprig are selected
- Undergoes their signature 4+ week shading process under canopies
- Crafted exclusively by masters familiar with generations of Kobayashi family methods
This meticulous approach concentrates both flavor and nutrients, creating matcha that embodies nearly two centuries of Shogyokuen expertise.
Why does Shogyokuen blend tencha from Uji Hikari, Okumidori, and Samidori cultivars specifically?
Shogyokuen carefully selects these three tencha cultivars because each contributes distinct flavor dimensions that complement their blending philosophy. The Uji Hikari, Okumidori, and Samidori varieties each develop unique characteristics during Shogyokuen’s minimum 4-week shading process, which increases L-theanine content and enhances the signature umami flavor.
By blending these specific cultivars, Hiroshi Kobayashi can create 13 distinct grades of matcha, each with carefully balanced flavor profiles ranging from ceremonial preparations to culinary applications, showcasing the full spectrum of Uji’s terroir.
What does Shogyokuen's Minister of Agriculture, Forestry, and Fisheries Award recognition mean for tea quality?
This prestigious award represents the highest governmental recognition for tea excellence in Japan, validating Shogyokuen’s commitment to quality since Jiichi Kobayashi officially established Shogyokuen Seicha in 1923. The award acknowledges their consistent ranking among Japan’s top tea producers in national competitions.
Combined with their ISO22000 certification for food safety standards, this recognition confirms that Shogyokuen’s organic farming practices, traditional hand-picking methods, and stone mill grinding techniques meet the most stringent quality criteria established by Japanese agricultural authorities.
Can I visit Shogyokuen's facilities in Uji to see their traditional matcha production process?
Shogyokuen has been rooted in Uji, Kyoto since 1827, where they continue their traditional production methods including the Premium Hand-Picked Gyokuro harvesting and stone mill grinding processes. Their facilities showcase nearly 200 years of tea-making heritage, from the original techniques established by founder Harueemon Kobayashi to current innovations under 10th dan Tea Master Hiroshi Kobayashi.
Visitors can observe their unique 4+ week shading process, where tea plants are covered under canopies to develop the high L-theanine content that creates matcha’s characteristic umami flavor, and witness the careful refinement process that removes stems and veins before grinding their 13 distinct grades of matcha.
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