- Description
Tempuka is an award winning ceremonial matcha from Uejima Tea Farm - Sourokuen - in Wazuka, Uji, Kyoto. A three-cultivar blend of Uji Hikari, Samidori, and Gokou, grown pesticide-free by 5th generation farmer Noriyasu Uejima. Rich flavors of young fresh peas and buttered asparagus. Slightly smoky with the warm caramelized character of Khanom Ping. Hints of vanilla and dark chocolate paired with roasted chestnut and hazelnuts. Finished with warming nougat and rose notes. High in umami, no bitterness. Recommended for usucha and koicha. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.
About Uejima Tempuka
Uejima Tempuka is part of our Ceremonial Matcha collection and is an award winning matcha from Sourokuen (爽緑園) in Wazuka, Uji, Kyoto. The three-cultivar blend - Uji Hikari, Samidori, and Gokou - is one of the most deliberately composed in the Uejima range, combining three cultivars with distinct, complementary characters.
Uji Hikari provides deep umami and persistent finish. Samidori contributes refined structure, clean sweetness, and the base for the pea and asparagus vegetal character. Gokou - one of Japan's most revered matcha cultivars, known for its exceptional umami and buttery complexity - adds the richness and dark chocolate depth that defines Tempuka's most distinctive quality.
Tempuka has received formal recognition as an award winning matcha - a result that reflects both the quality of Uejima's farming and the excellence of this specific blend. High umami and zero bitterness are the qualities noted most often. Suitable for both usucha and koicha.
Taste Profile
Mouthfeel: Medium to thick Finish: Long, layered Umami: High Bitterness: None Flavor NotesTempuka opens with rich flavors of young fresh peas and buttered asparagus - vivid and full. A slight smokiness follows, infused with the warm caramelized character of Khanom Ping - a reference familiar to Thai matcha drinkers for a toasted coconut sweetness. Hints of vanilla integrate smoothly through the mid-palate. Dark chocolate arrives with depth, paired with roasted chestnut and hazelnuts that add warmth and nuttiness. The finish is defined by nougat - soft, sweet, and warm - alongside a subtle rose floral note that lifts the close with elegance. High umami sustains throughout. No bitterness at any point. A cup that earns its award.
How to Use Uejima Tempuka
Best suited for:- Usucha
- Koicha
Tempuka is specifically recommended for both usucha and koicha. In usucha, the full flavor progression from peas and asparagus through dark chocolate to nougat and roses is expressed with clarity. In koicha, the high umami and zero-bitterness character hold up fully under thick concentration - the Gokou cultivar's richness and the Uji Hikari's depth both intensify rather than flatten. For those exploring koicha in the Uejima range, Tempuka is the right entry point.
How Uejima Tempuka Compares
Among the Uejima blended matchas, Tempuka is the award winning mid-range koicha option. Below it, Kaze (Samidori + Yabukita) is lighter and more accessible for everyday usucha and lattes. Above it, Tori (Samidori + Gokou) is richer and more buttery with avocado creaminess. Hana (Uji Hikari + Samidori + Gokou) is the pinnacle - the most complex, most floral, and highest in umami in the range. Tempuka sits where award-level quality meets approachable koicha preparation.
Origin & Sourcing
Grown by Noriyasu Uejima at Sourokuen (爽緑園), Wazuka, Uji, Kyoto. 5th generation farmer. Pesticide-free across all fields. The only producer in the 90+ year history of Kyoto's national tea competition to achieve a perfect score. 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 1,425
FAQs
What award has Tempuka won?
Tempuka is designated as an award winning matcha by Uejima Tea Farm. The recognition reflects both the quality of the Uji Hikari, Samidori, and Gokou cultivar blend and the farming standard applied at Sourokuen. High umami and no bitterness are the defining qualities of this recognition.
What is the Khanom Ping smokiness in Tempuka?
Khanom Ping is a traditional Thai baked coconut dessert with a distinctive warm, toasted sweetness. As a tasting reference, it describes a clean, caramelized smokiness that is warm rather than sharp. In Tempuka, it appears alongside vanilla and dark chocolate in the mid-palate, adding depth without heaviness.
Is Tempuka suitable for koicha?
Yes - specifically recommended for both usucha and koicha. The high umami, Gokou richness, and Uji Hikari depth all hold up and intensify under thick preparation. Zero bitterness in koicha is the result of the quality of the farming and the cultivar blend.
How does Tempuka compare to Hana?
Hana uses the same three cultivars (Uji Hikari + Samidori + Gokou) but at a higher complexity and price. Hana has a long finish, elderflower florals, avocado creaminess, dark cherry, raspberries, and macadamia depth - it is the pinnacle of the Uejima blended range. Tempuka is the award winning mid-range option: deeply satisfying and complete, without the extreme complexity of Hana.(Standard boilerplate FAQs)
- Uejima Hana - same cultivar blend, higher complexity and price
- Uejima Tori - Samidori + Gokou, richer and more buttery
- Uejima Kaze - more accessible everyday Uejima blend
- How to Prepare Koicha