- Description
Uji Hikari is a single-cultivar sencha from Uji, Kyoto, produced by Shogyokuen - a family-run tea factory established in 1827. The Uji Hikari cultivar, developed in the Uji region, is prized in both matcha and sencha production for its deep body, rich sweetness, and long, clean finish. In sencha form, it shows a character that is noticeably richer and more umami-forward than typical single-origin green teas - a premium cultivar making its presence known in the cup.
About Uji Hikari Sencha
Uji Hikari is part of our Japanese Sencha collection and represents the premium single-cultivar tier of the Shogyokuen sencha range. The Uji Hikari cultivar is grown and prized specifically in the Uji region - its name translates as 'Uji Light' - and carries a reputation for producing some of the richest, most satisfying Japanese green teas from this terroir.
As a single-cultivar sencha, it shows the Uji Hikari character cleanly: deep umami, natural sweetness, a full body, and a long, persistent finish. The same cultivar appears in the Chaseki matcha range at the highest premium levels (Zuisho, Chiyo Mukashi) - in sencha form, its character is expressed differently but equally distinctly.
Taste Profile
Liquor: Deep golden-green Mouthfeel: Full, smooth Finish: Long, sweet Umami: Deep, sustained Astringency: Low to moderate Flavor NotesUji Hikari sencha brews a deep golden-green liquor with a full, smooth body and a long, naturally sweet finish. Deep umami arrives immediately and persists through the cup, coating the palate without heaviness. Natural sweetness carries through the mid-palate and extends the finish cleanly. Low to moderate astringency gives structure without distraction. The overall impression is rich, composed, and deeply satisfying - a premium single-cultivar sencha that rewards unhurried brewing.
How to Brew Uji Hikari Sencha
Recommended brewing parameters:- Leaf: 4-5g per 150ml
- Water temperature: 65-70°C
- Steeping time: 60-90 seconds
- Infusions: 2-3
Use cooler water to preserve the natural sweetness and deep umami character. Pour fully after each infusion. Cold brew: 8-10g per 500ml, fridge 6-8 hours.
How Uji Hikari Compares
Compared to Ikyu No Sato (mid-range), Uji Hikari is richer, sweeter, and more persistent - the single-cultivar focus and premium selection show clearly. Compared to Yamashiro No Ka (one step above), it is slightly less refined but very close in character. For those who know the Uji Hikari cultivar from the matcha range, the sencha form is a different but equally interesting expression of the same cultivar's depth.
Origin & Sourcing
Produced by Shogyokuen, established 1827, master blender Hiroshi Kobayashi. Uji Hikari cultivar sencha from Uji, Kyoto, refined in Kyotanabe. Chaseki exclusive Thailand distributor.
Sizes & Packaging
100g, 250g, 500g, 1,000g pouches. Starting at THB 785 per 100g.
Frequently Asked Questions
Is this the same Uji Hikari as in the matcha range?
The Uji Hikari cultivar is the same - it appears in Chaseki matcha at premium levels (Zuisho, Chiyo Mukashi) and in sencha form here. The processing is entirely different: sencha is steamed, rolled, and dried as loose leaf. The cultivar's deep umami, natural sweetness, and long finish are consistent across both forms.
How does Uji Hikari sencha compare to Asatsuyu?
Asatsuyu is sweeter, softer, and almost astringency-free - lighter and more delicate. Uji Hikari sencha is fuller, richer, and more umami-forward - a more substantial cup for those who want depth and persistence.Is Uji Hikari sencha good for cold brew?
Yes. Use 8-10g per 500ml, steep in the fridge 6-8 hours. The deep umami and natural sweetness carry well in cold brew.
What water temperature suits Uji Hikari sencha best?
65-70°C. Cooler water preserves the natural sweetness and deep umami without triggering astringency.
(Boilerplate FAQs as standard)
- Ikyu No Sato - mid-range Uji sencha, one step below in complexity
- Yamashiro No Ka - one step above, the highest single-origin expression before Sencha Shogyoku
- Tsuki No Hikari - entry gyokuro for those drawn to shaded, sweet profiles
- How to Brew Sencha