Meet the maker - Okunishi Rokuhouen

CIBI JOURNAL — MAKER VISIT

A Day in Uji, Kyoto

July 2026

CIBI JOURNAL — MAKER VISIT

A Day in Uji, Kyoto

We travelled to Kyotanabe, in Kyoto's renowned Uji tea region, to visit one of our favourite matcha producers, Okunishi Ryokuhoen. Surrounded by tea fields and generations of craftsmanship, we were reminded that great tea begins long before it reaches the bowl.

Join us as we share moments from our visit and introduce the people and traditions behind this extraordinary tea.

Visiting Okunishi Ryokuhoen, Kyoto

Around 30 minutes from Kyoto Station, the bustling city gradually gives way to the quiet countryside. It was here that we visited Okunishi Ryokuhoen, the producer behind the matcha we are proud to serve and share at CIBI Melbourne.

We were warmly welcomed by fifth-generation tea master Okunishi-san, whose family has devoted generations to preserving the traditions of Uji tea.

Okunishi Ryokuhoen was founded in 1865 by Risaburo Okunishi under the guidance of the renowned Kanbayashi tea family, one of Uji's historic tea masters. Their tea gardens, located in neighbouring Kyotanabe—an area renowned for producing exceptional Uji tea—have been carefully tended for around 350 years. Today, these tea fields are considered increasingly rare and precious.

With "quality above all else" as their guiding philosophy, every stage of production—from cultivating the tea plants and determining the perfect harvest, to stone-grinding, blending and packaging—is still carried out by the Okunishi family under the careful eye of the fifth generation.

Over the years, their matcha has been enjoyed by some of Japan's most respected temples, traditional restaurants and members of the Imperial Household.

Each year, Okunishi Ryokuhoen's tea is served at the Imperial Garden Parties and tea gatherings hosted by the Imperial Household—an honour that reflects generations of extraordinary craftsmanship and trust.

Through a special connection that has grown over many years, CIBI is honoured to be Okunishi Ryokuhoen's only overseas partner. It is a relationship we treasure deeply, and one we never take for granted.

Every Okunishi matcha we offer at CIBI carries generations of knowledge, patience, and craftsmanship. We feel incredibly grateful to be able to share their work with our community in Melbourne.

Just a short walk from the factory, we visited one of Okunishi Ryokuhoen's tea fields. Although we visited in July and had just missed the harvest season, it was still a special experience to stand among the rows of tea plants and imagine the careful work that takes place each spring.

The tea leaves used for our matcha are carefully hand-picked, selecting only the finest young leaves at their peak. This patient, meticulous harvest is one of the reasons the matcha has such a beautifully smooth texture, natural sweetness and deep, lingering umami.

Not all matcha is produced this way. Depending on the grade, tea leaves may be machine-harvested or picked later in the season, resulting in a different balance of flavour and aroma. Witnessing the care that goes into every leaf gave us an even greater appreciation for the bowl of matcha we enjoy each day.

We were then invited into "Green Room"—the room where tea leaves are slowly transformed into matcha.

The moment we stepped inside, we were completely captivated.

It is a small room, but the moment we opened the door, we both looked at each other and said "Wow." The room was dusted with the softest green powder. The air is filled with freshly ground matcha.

Around the room were trays of carefully prepared tea leaves waiting to be ground. We were invited to taste the fresh tea leaves before they became matcha. As we slowly chewed them, the flavour gently unfolded—first fresh and grassy, then increasingly sweet, rich with umami, lingering long after each bite.

Okunishi Ryokuhoen continues to grind their matcha using traditional stone mills, just as they have for generations. Each stone mill produces only around 20 grams of matcha per hour, meaning a single mill quietly turns throughout the day to create only a small amount of finished matcha.

While larger, high-speed machines can produce matcha much more quickly, the Okunishi family deliberately chooses this slower method. The gentle pace of the stone mill prevents heat from building up during grinding, preserving the tea's vibrant colour, delicate aroma and naturally sweet, balanced flavour.

Once the matcha has been slowly ground, it is carefully packed by hand before beginning its journey from Uji to Melbourne.

Every tin of Okunishi matcha that arrives at CIBI carries with it generations of knowledge, remarkable patience, and an unwavering commitment to craftsmanship. Knowing the people behind it and witnessing every step of the process has given us an even deeper appreciation for this extraordinary tea.

We hope this journal has allowed you to experience a small part of that journey alongside us. The next time you whisk a bowl of matcha, we hope you'll remember the quiet tea fields of Uji, the slowly turning stone mills, and the many careful hands that brought it to your cup.

Enjoy every sip.