Uji Matcha Rikou

Ceremonial, Made for Every Day

The Uji Foundation

Rikou begins in Uji's Yamashiro basin, where well-drained soils, sloping fields, and mist from the Uji and Kizu rivers shape the conditions for tea cultivation.

The landscape is matched by generations of accumulated skill. Cultivation, steaming, tencha drying, finishing, and blending are handled by producers and tea makers working within the tradition of Uji tea.

Until the final milling stage, Rikou shares Kirica's producer and tencha-making process. The distinction comes at the finish. Kirica continues through slow stone milling and is positioned for considered preparation and professional service. Rikou follows a different milling process and takes a more flexible place in everyday life.

Before the Final Milling

Rikou shares Kirica's producer and brick-lined tencha furnace. Steamed leaves are dried without rolling; stored heat from the brickwork and hot air remove moisture through to the center of the leaf.

The shared furnace stage establishes color, aroma, and a clean tencha base. Rikou separates from Kirica after that point through its final milling and composition, giving buyers a ceremonial matcha designed for repeated everyday service.

One Blend, Repeated Service

Rikou gives a menu one ceremonial matcha for straight and milk-based service. Several tencha lots are composed to a target, holding color and taste steady from batch to batch.

In water, its smooth texture and light umami remain clear. In milk, the vivid color and gentle bitterness stay present. That range makes Rikou a practical house ceremonial matcha when one recipe system must cover more than one format.