Umami Matcha: Sourced from Japan’s Highest-Ranking Master Farm

You may occasionally read that only 13 or 15 people have ever attained Japan’s highest tea rank. While those figures reflected earlier decades of the national competition, today the number of living certified 10th Dan Tea Masters stands at 30.

Even with this update, standing among these 30 individuals is the ultimate achievement in the Japanese tea industry—a testament to decades of rigorous mastery, unmatched palate calibration, and an uncompromising pursuit of quality.

• An Exceptionally High Threshold and Decades of Dedication: Climbing from the 1st dan all the way to the 10th dan is extraordinarily difficult. Competitors must consistently achieve outstanding results in national competitions to earn promotions.

• A Rare Historical Legacy: The 10th dan is the absolute highest rank in this tea evaluation system. Throughout the decades-long history of the competition, only a very small number of individuals across Japan have ever achieved the prestigious title of 10th dan (according to historical records and tea estate official sites like Kyoto Shogyokuen, only 13 people have earned this honor in the history of the system). This makes it the most elite, legendary title of highest value in the Japanese tea industry.

The Olympics of Tea: Inside Japan’s Brutal National Tea Appraisal Competition

When we talk about the pinnacle of Japanese tea craftsmanship—such as the elite 10th Dan (十段) rank held by only a select group of masters nationwide—people often ask: How do you actually prove that level of mastery?

It isn’t just about making a great cup of green tea. In Japan, the ultimate test of a tea master's ability takes place at the National Tea Appraisal Technology Competition (全国茶審査技術競技大会).

Often described as the "Sensory Olympics" of the tea world, this prestigious annual tournament pushes human sensory perception to its absolute limit. To earn a high ranking or ascend the coveted ladder toward the 10th Dan, masters must conquer four grueling blind-tasting and sensory challenges.

Here is a look inside the fierce tests that separate the experts from the legends:

1. The Regional Origin Test (Dry Leaf Visual Assessment)

• The Test: In this round, masters do not brew or taste a single drop of tea. Instead, they rely solely on their eyes and hands. They must closely inspect the shape, color, and luster of dry tea leaves, and evaluate their aroma through touch and smell.

• The Challenge: Without looking at any labels, they must accurately identify the exact geographic region of origin (such as Uji, Chiran, Yame, or Shiga) from a lineup of unknown samples. This requires a deep, tactile memory of how soil, climate, and local rolling techniques imprint themselves onto the physical leaf.

2. The Cultivar Identification Test (Infused Blind Tasting)

• The Test: Competitors are presented with brewed tea liquor samples. Using visual cues in the liquor (color), aroma, and taste, they must identify the specific tea tree cultivar used.

• The Challenge: Japan is home to a vast array of cultivars—such as Yabukita, Saemidori, Okumidori, and Tsuyuhikari. Even teas grown in the exact same region can exhibit subtle shifts in umami, astringency, and fragrance depending on the cultivar. Masters must instantly tell them apart by palate alone.

3. The Harvest Season Test (Timing & Grade Evaluation)

• The Test: Competitors examine tea samples to determine the exact harvest period—distinguishing between first-flush spring teas (Shincha / Ichibancha), second-flush summer teas (Nibancha), and later harvests.

• The Challenge: First-flush spring leaves are packed with amino acids, vibrant emerald color, and delicate sweetness. As the seasons progress, the leaves naturally toughen and develop more catechins (astringency). A master must instantly spot these micro-differences in leaf structure and flavor maturity.

4. The Ultimate Blind Cupping Test (The Grand Finale)

• The Test: Similar to historical Japanese "tocha" (tea-tasting games), this is the most demanding event of the competition. Masters must taste multiple cups of brewed tea liquor and map each one back to its exact production region and estate.

• The Challenge: With all visual indicators of the dry leaf gone, competitors must rely entirely on their tastebuds, palate memory, and profound understanding of terroir. There is zero room for error.

Why This Matters for Your Cup

The path from a novice to a 10th Dan master is a lifelong journey of rigorous national competition and relentless sensory training.

When a master blender evaluates teas with this level of microscopic precision, it transforms how tea is crafted. It means that when elite farms—like our direct partner estate in Yame—blend different cultivars and harvests, the resulting matcha and green teas achieve a breathtaking balance of deep umami, vibrant emerald color, and flawless harmony.

True mastery isn't just a title; it’s a standard you can taste in every single sip.