Mie Prefecture, situated near the renowned Uji region, has gained recognition for producing high-quality matcha, often sold under the Uji matcha label. The region’s fertile soil and ideal climate conditions contribute to the superior quality of its tea, making it highly sought after by matcha enthusiasts.
One of the most popular cultivars in both Mie and Uji is Tsuyuhikari. This cultivar has gained popularity for matcha production due to its well-rounded flavor profile and its ability to thrive in the unique terroir of the region. Tsuyuhikari is a hybrid of Yabukita and Asatsuyu, and it inherits the desirable qualities of both breeds, resulting in a matcha that is both flavorful and aromatic.
Tasting Notes of Tsuyuhikari Matcha:
Aroma: Tsuyuhikari matcha is known for its fresh, green aroma with hints of young bamboo and a slight floral undertone.
Flavor: On the palate, it delivers a delicate sweetness reminiscent of sweet peas and a hint of vanilla. The umami is pronounced but balanced, with a smooth, creamy texture that leaves a lingering sweetness.
Mouthfeel: The matcha from Tsuyuhikari is often described as having a light yet creamy mouthfeel, making it an ideal choice for those who prefer a smoother, less bitter matcha.
The popularity of Tsuyuhikari in Mie and Uji is due not only to its pleasant taste but also to its resilience as a cultivar. It is well-suited to the local climate, which results in a consistent yield of high-quality leaves ideal for matcha production.
By sourcing matcha from Mie, tea producers in Uji can meet the growing demand for high-quality matcha while maintaining the reputation of Uji as a premier matcha-producing region. This synergy between the two areas ensures that matcha lovers can continue to enjoy the rich, nuanced flavors that both regions are known for.
