About Kyo Hayashiya
Dear Tea Co is incredibly grateful for the opportunity to partner with Kyo Hayashiya! A huge thank you to Takuya-san for helping us with our latest blog post. It's important for us to recognize the deep history and devoted efforts of our partners!
What's the story behind how Kyo Hayashiya started?
Kyo Hayashiya was established in 1753 by Shinbei Hayashiya in Kanazawa, Ishikawa Prefecture. The founder initially operated under the name "Echizen-ya Shinbei" after completing 12 years of apprenticeship and taking over an existing shop at Gokurakubashi in Yasue-cho, Kanazawa.
Shinbei Hayashiya believed that "tea, though not a staple food, quietly helps maintain one's health like medicine". He recognized that preserving tea properly was challenging in Kanazawa's humid climate, requiring special care for year-round storage. Despite these challenges, he found the work rewarding and worthy of passing down to future generations. In 1805, he changed the store name to "Hayashiya" and specialized exclusively in tea.
In 1878, the third-generation Shinbei Hayashiya recognized that Kanazawa's climate was not suitable for tea cultivation. He therefore established tea gardens in Uji, Kyoto, which offered more favorable conditions for growing tea. This strategic move allowed the company to create an integrated production system that encompassed cultivation, manufacturing, and distribution, establishing a "tea road" between Uji and Kanazawa.
In 1902, the third-generation Shinbei Hayashiya invented "boucha" (roasted stem tea). At that time, tea stems were typically discarded during the refinement process. He conceived the idea of roasting these stems rather than throwing them away, as brewing them directly would result in a taste that was too strong with poor color. This innovation gave birth to what is now widely known as houjicha (roasted stem tea), with Kyo Hayashiya being credited as its originator.
Throughout its 270-year history, Kyo Hayashiya has continued to evolve while preserving the essence of tea. The company has consistently offered ways to enjoy tea culture that align with changing times, from creating Japan's first matcha milk in 1963 to pioneering matcha sweets in 1967. Today, Kyo Hayashiya remains committed to authentic green tea, applying meticulous care to every step of cultivation and processing to preserve the intrinsic flavor of green tea.
Matcha has deep roots in Japanese tradition. How does Kyo Hayashiya honor and preserve those traditions?
Kyo Hayashiya, with its 270-year history dating back to 1753, maintains a profound commitment to preserving authentic matcha traditions while adapting to modern tastes.
Kyo Hayashiya exclusively uses tea leaves from Uji cultivars for their matcha. These special varieties include Samidori, Asahi, Ujihikari, Gokou, Komakage, Houshun, Ujimidori, Tenmyou, and Kyouken - each with distinct characteristics that contribute to the unique flavor profiles of their products.
The company works closely with fourth-generation tea master Hideki Kuwabara from "Kuwabara Zensuké Shoten" in Uji to create exceptional teas. This partnership ensures their products maintain the highest standards of traditional craftsmanship while benefiting from generations of tea expertise.
Kyo Hayashiya adheres to the authentic "Uji-cha" production method, which involves:
- Using tea leaves grown in Kyoto, Nara, Shiga, or Mie prefectures
- Processing the tea within Kyoto Prefecture
- Employing the traditional stone-grinding technique originating from the Uji region
The stone-grinding process is particularly important as it creates extremely fine and uniform matcha particles while minimizing friction heat, preserving the tea's natural flavor and aroma.
Rather than simply producing "Uji matcha," Kyo Hayashiya is committed to creating traditional "Uji-cha." Their philosophy centers on bringing out the tea's inherent umami, aroma, and taste without compromise. This dedication to authenticity is evident in their meticulous care throughout the cultivation and processing stages.
Through these careful practices and unwavering dedication to quality, Kyo Hayashiya continues to preserve the essence of traditional matcha while making it relevant and enjoyable for contemporary consumers.
Can explain how what makes the Uji region unique for growing tea?
The Uji region possesses several distinctive characteristics that have made it ideal for tea cultivation for over a millennium:
Uji benefits from a subtropical climate with warm temperatures year-round and relatively high rainfall from March to October. The winters are mild and frost-free, with temperatures rarely dropping below zero, creating perfect conditions for the subtropical tea plant.
The region is situated at the confluence of two river basins (the Uji and Kizu rivers) and surrounded by mountainous terrain. This unique geography creates "river fog" and mountain mist that contribute significantly to tea quality. The morning mist from the Uji River shields tea leaves from direct sunlight, helping to keep new buds soft and enhancing flavor development.
Uji sits on an alluvial fan formed by ancient sediment deposits, resulting in well-drained, well-ventilated, and fertile soil that's ideal for tea cultivation. This soil composition has allowed tea plants to thrive here for centuries.
Uji is the birthplace of several revolutionary tea cultivation techniques, including:
The "covered cultivation" method (developed in the 16th century), which blocks sunlight to increase umami components and produce a more elegant aroma
These geographical advantages, combined with centuries of specialized knowledge passed down through generations of tea farmers, have established Uji as Japan's premier tea-growing region, particularly renowned for its exceptional matcha and gyokuro.
What specific cultivation methods does Kyo Hayashiya employ to ensure the quality of your matcha? (e.g., shading, harvesting) Feel free to be as specific or non-specific as you feel comfortable.
Uji tea gardens use traditional shade-grown techniques to produce the highest quality matcha, using only Uji varieties grown in the shade. There are several important aspects to the Uji cultivation method:
We utilize the traditional "Kabuse" method, shading our tea plants for 20-40 days before harvest. This process:
- Reduces sunlight exposure by 60-75%
- Increases chlorophyll production, creating vibrant green color
- Enhances L-theanine content, responsible for matcha's umami flavor
- Reduces bitter catechins while boosting sweet amino acids
For the finest matcha, the rare and time-consuming “honkaku” method is sometimes used. It takes up to 50 days to create multiple layers of shading using a handmade reed screen.
Uji’s harvesting process is equally meticulous:
- Only the youngest, most tender leaves are hand-picked
- Harvesting occurs during the optimal spring period (late April to mid-May)
- Leaves are immediately steamed to preserve color and amino acid properties
- Processing takes place in specialized Tencha Ro brick ovens
This careful cultivation in the Uji region, combined with traditional processing methods passed down through generations, ensures our matcha delivers the authentic flavor profile and nutritional benefits that have made Kyo Hayashiya renowned since 1753.
What are the key factors that contribute to the distinct flavor and color of your matcha?
The "Tenka no Mukashi" matcha is produced exclusively using the rare "Asahi" cultivar grown in Uji, which naturally yields tea leaves with concentrated umami flavor. We employ traditional shade-growing techniques (covered cultivation) for 20-40 days before harvest.
We harvest only the youngest, most tender leaves at precisely the right moment in early spring. The "Tenka no Mukashi" matcha is particularly distinctive because:
- The leaves are harvested as soft new buds
- This early harvesting results in lower chlorophyll content, creating its characteristic whitish color
- The timing preserves the tea's exceptional aroma compounds
Our processing methods prioritize flavor preservation over visual appearance:
-Traditional stone-grinding techniques that minimize friction heat
-Meticulous processing that preserves the leaves' natural aroma compounds
-A focus on inner quality (taste and aroma) rather than external appearance
This combination of specialized cultivation, precise harvesting, and traditional processing creates a matcha with deep umami flavor and superior aroma that exemplifies our philosophy that tea should be enjoyed for its taste rather than merely its appearance.
Can you describe the process of stone milling the tencha leaves that Kyo Hayashiya uses, and why this process is so important? Feel free to be as specific or non-specific as you feel comfortable.
Stone Milling Process at Kyo Hayashiya
Kyo Hayashiya employs traditional stone milling techniques to transform tencha leaves into our premium matcha powder. This time-honored process is essential to creating the exceptional quality matcha we're known for.
Each mill produces only about 40 grams of matcha powder per hour.
This extremely slow grinding speed is intentional and crucial to preserving the tea's quality. The mills rotate at a carefully controlled pace to minimize friction heat, which could otherwise damage the delicate compounds in the tea leaves.
The stone milling process is fundamental to creating exceptional matcha for several key reasons:
Ultra-fine Texture: The slow grinding creates extremely fine, uniform particles that feel smooth and silky on the tongue. This fine texture allows the matcha to suspend perfectly in water and creates the smooth, frothy texture that quality matcha is known for.
Preservation of Nutrients: The low-heat process minimizes friction, preventing the degradation of chlorophyll, antioxidants, and other beneficial compounds in the tea leaves.
Enhanced Flavor Profile: Stone milling helps preserve the tea leaves' natural aroma compounds and creates a distinctive airy quality that enhances the overall flavor experience.
Vibrant Color Retention: The minimal heat generation during stone milling helps maintain the vivid green color that signifies high-quality matcha.
At Kyo Hayashiya, we believe this labor-intensive traditional method is essential to creating matcha that offers the perfect balance of flavor, aroma, color, and texture. While modern technologies might offer faster production, we remain committed to the stone milling tradition that has been perfected over centuries to bring out the true essence of our premium Uji matcha.
What is Kyo Hayashiya’s philosophy on matcha, and how does it translate into your products and services?
Kyo Hayashiya's philosophy on matcha is deeply rooted in the Japanese concept of "Shoshin Wasururu Bekarazu" (never forget the beginner's mind). The company recognizes that tea is profoundly complex, with each year bringing different climate conditions and regional characteristics that make it impossible to produce identical tea from year to year. This reality requires them to approach each season with fresh eyes and a student's mindset.
What are some common misconceptions about matcha that you'd like to address?
At Kyo Hayashiya, we prioritize the intrinsic quality (taste and aroma) of our tea over its appearance. While tea is fundamentally a beverage meant to be enjoyed through taste, historically tea trading has emphasized form and color over flavor. This occurred because visual aspects are easily discernible by anyone, while scent and taste are more subjective and vary from person to person. Our philosophy is that tea should be enjoyed by drinking rather than merely looking at it, which is why we are dedicated to production methods that faithfully reproduce authentic flavors and aromas.
What are some emerging trends in the matcha world, and how is Kyo Hayashiya adapting to them?
Throughout the long history of tea culture, tea has transformed to suit each era while remaining beloved by many people. The way tea is appreciated varies completely depending on the time period - whether as a tribute item, a nutritional beverage, or a luxury good. We have undertaken various initiatives to provide tea that meets the demands of each era.
Currently, while bottled tea and matcha sweets have made tea more accessible than ever, we feel that excessive focus on appearance and functionality has moved us away from tea's true essence. Concerned about this situation, we have committed to returning to tea's origins. We meticulously focus on every step from cultivation to manufacturing and sales, aiming to recreate the authentic flavor, aroma, and enjoyment of tea. This is why we face tea with dedication every day.
What are some of the future goals of Kyo Hayashiya, regarding matcha production, and sharing matcha with the world?
With over 270 years of history, we continue to propose new tea culture for new eras while honoring our traditions and heritage.
We simply wish for many people to enjoy truly delicious tea. With this sincere desire in our hearts, we will continue to pursue the art of tea-making.
