Uji Matcha Ren
Ceremonial Reserve Blend
Uji Matcha Ren
Ceremonial Reserve Blend
- Size
For usucha, Ren is UnD’s highest grade. It is Uji matcha made only from Okumidori and Yabukita selected from the early May first flush.
For 20 days before harvest, the leaf is shaded to limit light. It grows slowly, concentrating sweetness and umami. The tencha is then stone-milled slowly. Blending the two cultivars holds this profile steady from harvest to harvest.
High amino acid content; pronounced sweetness and umami
Clean and composed rather than heavy
Consistent bowl to bowl, blended to a standard rather than a single lot
In usucha, aroma, sweetness, umami, and bitterness appear with clarity. Ren is blended to hold them in balance.
Details
- Grade: ceremonial reserve
- Region: Uji, Kyoto, Japan
- Cultivars: Okumidori and Yabukita, selected leaf
- Harvest: first flush only, early May
- Shading: 20 days
- Milling: stone-milled
- Net weight: 1kg / 3kg / 5kg, packed as 1kg bags
- Sample: 20g
- Larger volumes with volume discounts; contact us for a quote
Ordering & Fulfillment
Further Reading
The Art of Usucha
Clarity Over Weight
Usucha is the thin preparation of matcha. With more water and less tea than koicha, it does not ask for density. It asks for clarity: sweetness, umami, aroma, and bitterness held in exact proportion.
Ren is composed for that kind of bowl. Exceptionally fine first-flush tencha is selected from Okumidori and Yabukita, then slowly stone-milled. The aim is not force, but a clean and complete expression.
A Clear Base for Usucha
Ren's first-flush leaves are steamed and dried without rolling in a brick-lined tencha furnace. The brickwork holds and releases heat gradually as hot air removes moisture through to the center of the leaf.
This stage supports vivid color, aroma, and a clean tencha structure before stone milling. In a wholesale range, it helps explain why Ren is selected for straight usucha service rather than for density or milk performance.
Built for Straight Service
Ren is the reserve blend for menus that place straight matcha above density or milk performance. First-flush Okumidori and Yabukita are selected for sweetness and umami, then stone-milled for a fine texture.
Prepared as usucha, the blend gives a clear reference point from bowl to bowl. It suits tea service, tasting menus, and hospitality programs that need one upper ceremonial tier with a defined role rather than a general-purpose matcha.
