Description
Description | 詳細
Reirō is a finely balanced and silken smooth Matcha with a sweet and refreshing aftertaste that delicately lingers in the mouth long after its final sip. The tencha material is cultivated and produced by the Furukawa family in Gokasho, Uji, Kyoto, and consists exclusively of spring leaves hand-picked from 16-year-old Samidori tea trees during the year’s first and only harvest in May 2025. The tea trees are shaded for 38 days prior to harvest and grown in the shizen-jitate style—meaning they are allowed to grow in their original, natural form—a traditional and exceptionally demanding cultivation method, particularly when grown by organic farming methods.
The Furukawa family has through multiple generations specialised themselves in authentic Uji matcha and tencha production with a history of growing and producing tea in Gokasho dating back to the late Edo period. Their relatively young Samidori tea garden is the first of their tea gardens to be converted to 100% organic farming – a very rare sight within the contemporary Japanese high-end matcha industry as conventional farming methods, allowing more intensive fertilising strategies, continue to dominate.
At io, we are honoured to be able to support Furukawa Seicha’s efforts to promote authentic Uji tea – free of agrochemicals. With Reirō we could not wish for a finer example of how organic farming principles indeed are fully capable of cultivating leaf material of the most uncompromising quality. suitable for both usucha and koicha.
Tea trees | 茶樹
Cultivar: Samidori
Age: 16 years
Elevation: 15m above sea level
Skygge: overdækket 38 dage før høst
Fertilising: Rape seed oil cake, fish cake (tuna and bonito)
Cultivation method: certified organic (read more about organic and natural farming here)
Harvest: hand-picked May 21st 2025
Production method | 製茶方法
Steaming: medium (futsūmushi)
Maturation: milled to Matcha on granite stone mills November 14th 2025
Producer | 生産者
Yoshitsugu & Mizuho Furukawa
Origin | 産地
Uji in Kyoto, Japan
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