Sugimoto Tea
Ceremonial Matcha
Reviewed July 2021
About Company: Sugimoto Tea has been producing matcha and sencha for the past three generations in Sizuoka, Japan. In 1946, as part of post war recovery, Zenichi Sugimoto took to brewing tea and delivering it to customers by bike. The demand for this service grew quickly, leading Sugimoto to start his own tea company. By 1978 the company won several awards and was operating under Zenichi’s son, Hiroyuki Sugimoto. Hiroyuki was unique in his approach to tea making. Unlike many tea producers, Horoyuki wasn’t concerned with traditions or producing tea for esteemed tea consumers. Instead, he aimed to produce tea for everyday tea drinkers. A unique characteristic of the Sugimoto Tea sencha is sourcing tea leaves that can withstand high roasting temperatures.
Horoyiku’s two sons, Masaaki and Kyohei, are now also part of the family business, bringing Sugimoto tea to the Unite States back in 2004. I’d like to note that for US standards, it is rare to find a matcha company dating back further than 2014. So even though Sugimoto Tea may be young from Japan’s perspective, it is a true and tried brand in the States.
I came across this matcha while visiting the Japanese Tea Garden in San Francisco. It is often used in their tea ceremony service and served at their cafe, usucha style with a side of sweet mochi cake.
About Blend: The blend is organic from Shizuoka and Kagoshima, Japan. We do not know what cultivars are at play here, but based on the tasting notes below I believe this to be a true Yabukita cultivar, originating in Shizuoka.
Price: $28 per 28 grams
Sugimoto Matcha Review
Scent: The scent is gentle and faint, but very fresh. The aroma is fruity with hints of raspberries.
Color: A standard green, a bit less vibrant than previously reviewed cultivars, but still indicates a fresh product. Points 3
Foam: I’d like to think my technique is improving, but this blend achieves perfect micro-foam every time, in very little time. Points 5
Taste: This blend is indicated for ceremonial use and usucha preparation. There are light grassy notes intertwined with bolder spinach flavors. The bitterness is prominent, but not completely over powering, and is reminiscent of citrus pith. There is an earthiness to the flavor, which becomes much heavier if prepared as thick tea. The umami taste is lighter, but clearly present. It is less marine like and closer to the vegetal umami of a perfect heirloom tomato.
This blend works best as usucha. As koicha the bitterness is almost sour and the drink possess a chalky quality. I think some may enjoy it as a latte, but I found the flavor too faint when combined with milk. Points 3.75
Final Score: 3.9 out of 5 points
Thoughts: Despite the bitterness and astringency, I found this blend to be comforting and fulfilling. It has a certain earthiness to it that is soothing and perfect for drinking out in nature. These flavors might not work for everyone, but if pure usucha is already in your repertoire, this blend is an excellent introduction to what can be called the standard of matcha. Just as Hiroyuki Sugimoto envisioned, this product is not one of eloquent and extreme flavors of the elite tea connoisseurs, but a flavor for the every day mindful consumer. I drank the entire canister in one weeks time!
