- Description
Hana (花) - "Flower" - is the most complex and highest-priced matcha in the Uejima Tea Farm range. A three-cultivar blend of Uji Hikari, Samidori, and Gokou, grown pesticide-free by Noriyasu Uejima at Sourokuen in Wazuka, Uji, Kyoto. A nice supporting astringency. Very floral - elderflower vivid and prominent. Rich and buttery. Avocado creaminess. Fruity - dark cherry and raspberries. Cooked edamame. Nutty - macadamia, peanuts, and almonds. Long finish. Recommended for usucha and koicha. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.
About Uejima Hana
Uejima Hana is part of our Ceremonial Matcha collection, sourced exclusively from Sourokuen (爽緑園) in Wazuka, Uji, Kyoto - the pinnacle of the Uejima blended matcha range.
Hana uses the same three cultivars as Tempuka - Uji Hikari, Samidori, and Gokou - but at a composition and quality level that produces an entirely different and more complex cup. Where Tempuka is composed and satisfying, Hana is layered and surprising. The very floral elderflower character, the avocado creaminess, the dark cherry and raspberry fruitiness, and the three-nut depth of macadamia, peanuts, and almonds all coexist in a cup with a long, persistent finish. It is the most demanding and most rewarding matcha in the Uejima range.
The name Hana (花) - Flower - is entirely apt. The elderflower character is the most vivid and dominant floral note in any Uejima matcha. It defines this cup.
Taste Profile
Mouthfeel: Rich, full Finish: Long Umami: High Astringency: Nice, supporting - adds complexity rather than harshness Flavor NotesHana opens with a full, rich mouthfeel. A nice supporting astringency arrives immediately - not sharp or harsh, but present and structural, giving the cup body and complexity from the first sip. Elderflower florals dominate the entry and mid-palate - very vivid, clean, and persistent. A rich buttery quality develops, building into avocado creaminess - smooth and full. Fruity notes follow: dark cherry arrives first - deep, slightly tart - then raspberries, brighter and more aromatic. Cooked edamame anchors the vegetal character. A three-nut layer of macadamia, peanuts, and almonds runs through the body, adding warmth, depth, and texture. The finish is long - the elderflower and fruit notes sustaining well past the last sip. A cup with more dimensions than most matchas contain.
How to Use Uejima Hana
Best suited for:- Usucha
- Koicha
Hana is built for koicha. The avocado creaminess, high umami, and three-nut depth all intensify under thick concentration, and the astringency - which adds complexity in usucha - becomes fully integrated in the thick bowl. The elderflower and fruit notes remain vivid even under koicha concentration. In usucha, the long finish and layered complexity reward multiple sips and full attention. This is a matcha for those who take their preparation seriously.
How Uejima Hana Compares
The pinnacle of the Uejima range. Tempuka (same cultivars, lower price) is deeply satisfying but less complex - dark chocolate, hazelnuts, nougat, and roses without Hana's elderflower dominance, avocado creaminess, dark cherry and raspberry fruitiness, or three-nut layering. Tori (Samidori + Gokou) is richer and buttery but less floral and less fruity. Nothing in the Uejima range matches the complexity that Hana delivers in the cup.
Origin & Sourcing
Grown by Noriyasu Uejima at Sourokuen (爽緑園), Wazuka, Uji, Kyoto. 5th generation farmer. Pesticide-free. Only producer to achieve a perfect score in Kyoto's 90+ year national tea competition. Chaseki first in Thailand 2020.
*"The tea I make is what you drink when your heart is thirsty."* — Noriyasu Uejima
Sizes & Packaging
- 30g can — THB 2,020
30g only. No multi-size format.
FAQs
Why is Hana the most expensive Uejima matcha?
Hana is the most complex and most demanding cup in the Uejima range. The combination of vivid elderflower florals, avocado creaminess, dark cherry and raspberry fruitiness, three-nut depth, and a long finish - all in a koicha-capable matcha from pesticide-free Wazuka fields - represents the ceiling of what this farm produces. It is expensive because producing matcha at this level of complexity and quality consistently requires the standard of farming that Noriyasu Uejima has spent his life building.
What is the 'supporting astringency' in Hana?
Astringency in a well-made ceremonial matcha is not a flaw - it is a structural quality that adds body, complexity, and depth to the cup. In Hana, the astringency is described as "nice" and "supporting" - it arrives immediately and gives the cup a richness and presence that softer matchas lack. In koicha, this integrates fully into the thick bowl. It is what makes Hana a serious cup rather than a merely pleasant one.
How does Hana compare to Tempuka?
Both use Uji Hikari, Samidori, and Gokou. Tempuka is award winning and deeply satisfying: peas, asparagus, Khanom Ping, dark chocolate, hazelnuts, nougat, roses. Hana is the pinnacle: vivid elderflower dominance, avocado creaminess, dark cherry, raspberries, macadamia, peanuts, almonds, long finish. Tempuka is the entry into Uejima koicha. Hana is where it ends.
Is Hana worth the price?
For those who prepare koicha seriously and want the most complex expression in the Uejima range, yes. For those primarily using matcha in lattes or everyday usucha, Tempuka or Tori offer better value per gram.
(Standard boilerplate FAQs)
- Uejima Tempuka - same cultivars, award winning, more accessible price
- Uejima Tori - Samidori + Gokou, richer and buttery
- How to Prepare Koicha