Replanting 4,500 "Ujihikari" Saplings

In March 2026, we completed the replanting of 4,500 "Ujihikari" saplings. Ujihikari is a cultivar unique to Kyoto. Among the various teas we offer for tasting at d:matcha, it is consistently popular for its exceptionally low bitterness and astringency, replaced instead by a profound, rich umami flavor. Its name, combining "Uji" (the heart of Japanese tea) and "Hikari" (light), is also widely embraced for its beautiful and clear meaning. As a Kyoto-exclusive cultivar, it is legally restricted to cultivation within the prefecture—a fact we hold in high regard as we commit to the long-term future of the tea industry.

This year’s project involved two plots: one where we cleared an old seedling garden adjacent to Ujihikari trees planted three years ago, and another where we reclaimed and cleared an abandoned tea garden that had been neglected for seven years.

Replanting is a long-term investment. To be honest, there is no guarantee of an immediate return. For a March 2027 planting, we must order seedlings by January 2026. This is followed by a grueling process of uprooting old trees, tilling the soil, and preparing the land before finally hand-planting each sapling under mulch in mid-March. For a visual recounting of our time planting our new baby saplings, check out our Youtube video!

It takes five to six years for a sapling to mature. We do not expect a 100% yield until around 2033. Until then, the work is endless: fertilizing, pruning, and above all, weeding. Because young trees are small and spaced out, weeds grow far more aggressively than in mature gardens. Since d:matcha practices organic farming, we use no herbicides. The physical toll of hand-weeding in the sweltering summer heat is immense.

Yet, as the global popularity of matcha rises and green tea powders are produced worldwide, we believe it is vital to preserve the authentic characteristics of Kyoto tea. We are committed to traditional methods: using Kyoto cultivars, shaded cultivation (tana), processing tencha in brick ovens, and stone-grinding. By combining these labor-intensive techniques with organic certification, we aim for world-class quality.

From a short-term financial perspective, such an undertaking is difficult to justify. However, leveraging our strength as an owner-operated company, we will continue to invest in new cultivars and traditional techniques every year, ensuring the legacy of Kyoto tea for the next generation.