Tori - Samidori and Gokou Ceremonial Matcha from Uejima Tea Farm, Wazuka, Uji

Tori (鳥) - "Bird" - is a two-cultivar ceremonial matcha from Uejima Tea Farm - Sourokuen - in Wazuka, Uji, Kyoto, grown pesticide-free by 5th generation farmer Noriyasu Uejima. Samidori and Gokou in a blend described as very nicely balanced: buttery, creamy, avocado creaminess, cooked edamame, peas, and asparagus. Slightly smoky. Thick mouthfeel and long finish. Slightly astringent in a way that gives the matcha a nice body and complexity. Recommended for usucha and lattes. Chaseki was the first to introduce Uejima's matcha to Thailand in 2020.

About Uejima Tori

Uejima Tori is part of our Ceremonial Matcha collection, sourced exclusively from Sourokuen (爽緑園) in Wazuka, Uji, Kyoto.

The two-cultivar blend of Samidori and Gokou is a deliberate pairing of two complementary characters. Samidori provides refined structure, body, and the clean pea and asparagus vegetal foundation. Gokou - one of Japan's most revered matcha cultivars, prized for its deep umami, exceptional sweetness, and buttery complexity - provides the rich, avocado-like creaminess and thickness that define Tori's mouthfeel. The slight astringency noted in the catalog is a positive quality: it adds body and complexity, preventing the richness from becoming flat.

Among the Uejima blended matchas, Tori occupies a distinctive position: rich and creamy like the upper-tier blends, but accessible in price and versatile enough to work in both usucha and lattes.

Taste Profile

Mouthfeel: Thick Finish: Long Umami: Moderate to high Astringency: Slight - adds body and complexity Flavor Notes

Tori opens with a thick mouthfeel and a long finish - the most substantial of the Uejima blended matchas in terms of body. A slight astringency arrives immediately, giving the cup presence and complexity. Buttery and creamy qualities define the mid-palate. Avocado creaminess develops smoothly - full, rich, and coating. Cooked edamame anchors the vegetal character. Fresh peas and asparagus follow, clean and direct. A slight smokiness adds quiet depth through the mid-palate. The long finish carries the creaminess and vegetal depth forward with a satisfying persistence. Very nicely balanced is the accurate description - nothing dominates, everything integrates.

How to Use Uejima Tori

Best suited for:

• Usucha
• Matcha lattes (hot and iced)

Tori's thick mouthfeel and avocado creaminess make it an excellent latte matcha - the richness integrates seamlessly with milk and produces a naturally smooth, creamy drink. In usucha, the long finish and balanced complexity produce a deeply satisfying bowl. The slight astringency that adds body in usucha integrates fully in a latte. Not recommended for koicha - for thick preparation in the Uejima range, Tempuka or Hana are the right choices.

How Uejima Tori Compares

Within the Uejima blended range: Kaze (Samidori + Yabukita) is lighter and more accessible for everyday use. Tori (Samidori + Gokou) is richer and thicker - the Gokou cultivar elevating the creaminess and mouthfeel significantly. Tempuka (Uji Hikari + Samidori + Gokou) adds award winning complexity - dark chocolate, nougat, and roses on top of a similar base. Hana is the pinnacle. Tori is where the Gokou richness becomes prominent without the full complexity of the three-cultivar blends above it.

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 1,255

30g only.

FAQs

What does Gokou contribute to Uejima Tori?

Gokou is one of Japan's most revered matcha cultivars - prized for deep umami, exceptional sweetness, and buttery complexity. In Tori, it provides the avocado creaminess and thick mouthfeel that define the cup. The Samidori base contributes the pea and asparagus vegetal structure. Gokou's richness is what distinguishes Tori from the lighter Uejima blends below it.

What is the 'slight astringency' in Tori and why is it positive?

The catalog specifically describes the astringency as giving the matcha "a nice body and complexity." In a well-made ceremonial matcha, a slight astringency adds structural presence and prevents the richness from becoming flat or one-dimensional. In Tori, it is the quality that stops the buttery avocado creaminess from being too soft - it gives the cup an edge and makes it more interesting across multiple sips.

Is Uejima Tori good for lattes?

Yes - one of its best applications. The thick mouthfeel and avocado creaminess integrate seamlessly with milk, producing a naturally smooth, rich latte. The slight smokiness adds depth.

How does Tori compare to Kaze?

Kaze (Samidori + Yabukita) is lighter, more accessible, and recommended for everyday usucha and lattes. Tori replaces Yabukita with Gokou, which elevates the richness, thickness, and creaminess significantly. A meaningfully different cup at a meaningfully different price.

(Standard boilerplate FAQs)

• Uejima Kaze - lighter everyday Uejima blend
• Uejima Tempuka - adds Uji Hikari for award winning complexity
• Uejima Hana - the pinnacle of the Uejima range