Tempaku is considered Noriyasu Uejima’s highest ceremonial expression of Uji matcha; a tea shaped by generations of refinement and by a producer recognized as one of Kyoto’s most accomplished tasters.

Grown in the historic Uji region, hand picked and stone ground from carefully shaded spring leaves, Tempaku reflects the classical ideals of Japanese matcha: purity, balance, and restraint. This matcha is often described as “heavenly” as it speaks to both its lineage and its role as a benchmark for what ceremonial matcha can be when craft, cultivar, and terroir align.

In the cup, Tempaku is deeply umami-forward yet remarkably gentle. It opens with a savory, creamy body, followed by natural sweetness and a soft vegetal freshness that is reminiscent of sweet peas. The texture is dense and velvety, coating the palate without heaviness, while the finish is long, clean, and quietly sweet. Whether prepared as usucha or koicha, Tempaku offers a contemplative and elegant experience that leaves a lasting impression of harmony and depth.