Kanbayashi Shunsho

The Kanbayashi family has been producing tea in Uji for over 450 years, making them one of the oldest continuously operating tea houses in Japan. Their lineage traces back to the late Muromachi period (1336-1573), when the Ashikaga Shogunate designated seven tea gardens in Uji as the finest in Japan. The Kanbayashi family managed one of these prestigious gardens, establishing their reputation for exceptional quality that continues today. Throughout the Edo period, they served as tea purveyors to the shogunate and nobility. This centuries-old heritage is not merely historical—each generation of Kanbayashi tea masters has refined and preserved traditional techniques while maintaining the family's uncompromising standards. Today, their matcha remains the choice of tea ceremony grand masters and is used in the most formal tea gatherings.

Kanbayashi Shunsho matcha represents the classical Uji flavor profile perfected over centuries. The color is a deep, lustrous green with subtle golden undertones. The aroma is refined and complex—sweet grass, umami-rich nori, and delicate floral notes that speak to careful cultivation. On the palate, you experience layers of flavor: initial sweetness, building umami depth, gentle vegetal notes, and virtually no bitterness or astringency. The texture is exceptionally smooth and creamy, creating a luxurious mouthfeel. Their premium koicha grades like Matsu no Shiro and Sachi no Shiro offer profound umami intensity that lingers for minutes, with a sweetness that emerges in the finish. This is matcha crafted for contemplation, revealing new subtleties with each sip.