Tencha Usuore
Karigane Sōon Organic

Highest Grade 98 P.

This exlusive Highest Grade organic tencha usuore karigane (consisting exclusively of leaf veins) is hand-picked by one of Uji's most renowned matcha farmers. This rare tea is sourced directly from the tea farm, located in the best tencha terroir in Japan. Also suitable for grinding your own matcha. 40g
  • Arguably the highest quality of all karigane teas, tencha usuore karigane is a rare green tea obtained exclusively from the leaf veins left over from tencha production
  • Cultivated in Uji, the famous birthplace of matcha as well as the best tencha terroir in Japan
  • Rare, certified organic tencha usuore
  • Infuse directly for a mild and special taste experience
  • One of the best matcha farms in Japan; multi-award winner
  • Hand-picked (tezumi) selection of the best leaves
  • Elaborate tana shading
  • Constant monitoring by the tea farmer himself
  • In addition to this usuore, a matcha and tencha variety of the same tea are also available


Character Powerful, bitter, green vegetable umami
Tea Garden One of the most renowned matcha farmers in Uji
Terroir Uji, Kyoto Prefecture, Japan
Harvest 1st flush (ichibancha), May 2022; hand-picked (tezumi)
Cultivar Samidori
Elevation 13m
Shading Fully shaded for 37 days, tana technique (2 layers)
Organic Cert. EU certified organic, JAS organic
Laboratory Tests Radioactivity (region as of 11/2019)
Awards National Fair of Tea (全国茶品評会): 1st Place Tencha
Kyoto Prefecture Excellent Tea Farm Fair (京都府優良品種茶園品評会): 1st Place Tezumi & Tea Farm
Grade 98/100 p. (Tencha category); Highest Grade

Note: This tea was certified organic according to EU regulations in 2021; some (older) labels may not reflect this change.


Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€647.50 / 1kg
Notify me when this product is available:

Incl. VAT, excl. Shipping

€647.50 / 1kg
Out of stock

Tea Farm

We source this tea directly from one of the most renowned matcha farmers in Japan, whose farm is located in Uji, the cradle of Japanese tea culture. The farmer has avoided the use of pesticides and artificial fertilisers for years due to his belief that they have no place in the process of producing authentic matcha. Moreover, he wished to remove himself from the vicious cycle in which ever stronger pesticides were contributing to the evolution of ever more resistant pests. Traditional cultivation methods, including the manual trimming of the tea plants each year as well as the springtime hand-harvesting (shizen jitate), presented challenges in this transition. After many years of experimentation and a few setbacks, the tea farm was successful in completely switching to pesticide-free cultivation and later to certified organic cultivation. The resulting tencha and usuore teas are pure and wonderfully aromatic.



This usuore stem tea from our organic tencha Sōon, a particularly rare find, has amazingly powerful, fresh umami notes of cooked spinach with a gentle rice sweetness, harmoniously framed by precisely balanced bitterness in the finish


Fine, delicate leaf veins ranging in colour from light to dark green


Soft, light blue/green


Tencha is unmilled matcha. This exclusive intermediate product is difficult to obtain, even in Japan. Following shading and harvesting, the highest-quality leaves are freed not only from the stems but also from the fine leaf veins in a complex process, leaving only the pure, particularly intense-tasting leaf blades. The leaf veins, in turn, are used to make usuore tea, the highest-quality of all stem teas.

Cultivation & Processing

Our organic usuore Sōon tea goes through the exact same production process as its big brother, the premium matcha Sōon, with the exception of the final milling process. After 37 days of shading, the first flush is gently harvested by hand and steamed to stop fermentation. The carefully selected leaves are then cooled by air currents in special swirling machines to preserve their rich green colour as well as to separate any that may have gotten stuck together during steaming. In the next stage, the leaves are dried for about 20 minutes in a special tencha oven (tencha-ro) at a temperature of 90 to 180°C. Finally, the leaf blade is separated from the stalk and veins and cut into small pieces in a special machine (toh-mi) using blasts of air. Usuore tea, the finest of all stem teas, is obtained from these leaf stalks and veins, while the leaf pieces (tencha) are normally ground into matcha in granite mills (shiage tencha; 仕上碾茶).

Single Origin

This tea comes from the above-mentioned tea field in Uji and is sourced directly from the tea farmer.

Organic Certification


Brewing Guide

To enjoy the full spectrum of flavours: 3g per 40ml (60-90°C) water. Steep for 3 minutes. Suitable for multiple infusions.

Cold brew: 10g, 500ml cold water, at least 6 hours (ideal prepared in a bottle and stored in the refrigerator overnight).

Recommended Teapot

A vintage banko kyusu (pre-1990s) made from 100% purple banko clay is ideal; vintage kyusus were made from original banko clay and the reduction firing of this famous clay brings out the best of tencha's flavour carriers, amino acids, chlorophyll and other special compounds. Otherwise, a high-quality, modern purple banko kyusu with a fine ceramic strainer is also very suitable.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal. Alternatively, a cheaper, internally coated, airtight tea caddy can suffice.


High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Laboratory Tests

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

Our recommendations

Welcome! Which language would you like to use?

The image could not be loaded.