宇治是公認的抹茶代名詞，與抹茶有著密不可分的連繫，更承載著日本茶農對品質的堅持。位於京都的宇治市，在茶的盛產期間，日夜溫差最高可達20度，使培育出的茶葉成為了極品中的極品。
 
「朝日」茶種是代表宇治茶的最頂級的品種。此品種具有獨特的甘甜與香味，是在宇治市五香所地區發現的品種。其中上林茶舍精挑細選的 蒼穹，採自被譽為宇治茶發源地的宇治五庄，「朝日」茶種每片葉子又大又薄又軟，用傳統方法以蘆葦和稻草遮蔽 （本簾），自 16 世紀以來在宇治流傳下來的傳統，手工採摘。
 
除此之外，由於葉子又大又薄又軟，栽培是勞動密集型的；因適宜採茶的時間短，亦以增加耕地面積以提高產量。然而為了維持優良的品質，茶農堅持使用本簾栽培方式，使用蘆葦和稻草覆蓋下培育的茶樹新芽，為了進行光合作用儘量多一些，擴展茶葉的表面積，並增加葉綠素（Chlorophyll）。結果就成為鮮綠色、厚度較薄，適合用石磨碾磨的碾茶，進而製作成比賽級別的抹茶粉。
 
因為使用蘆葦和稻草遮光的本簾茶園極為耗費工夫，現在大多數的覆蓋茶園使用化學纖維寒冷紗來遮光。但是一進入本簾茶園，就會發現跟使用寒冷紗覆蓋的茶園比起來，這裡的空間更能隱約感覺到柔和光線。這是因為照射在寒冷紗纖維的日光，是按照一定方向遮蓋，但是無數的稻桿會不規則地反射日光。此外根據實測，可以知道寒冷紗會平均遮蔽照入的光中所含紫外線或紅外線，相較之下，本簾所使用的稻桿更能確實遮蔽紫外線。
 
大概一個月的期間，緩慢且長時間遮光，讓茶葉確實積蓄甘甜。根據草簾的厚薄，照射到茶葉的日光也會不同。如何掌握草簾現在有多厚？在縱橫鋪設於踏腳架上的，離地兩公尺的床席上面鋪蓋稻桿，要靠經驗與直覺，以及想像力來分勝負。
 
碾茶在採摘每一芽的那一瞬間，也都在草簾的覆蓋下，遮住陽光。
 
而摘下的新芽經過蒸製機蒸過之後，再用碾茶爐烘乾成為半成品的粗茶「荒茶」。
 
剃除葉脈與葉柄等，整理成大小易於碾磨的茶葉稱之為「仕立茶」，再將此茶葉慢慢用石磨碾磨。一座石磨一小時碾磨的抺茶量，僅僅40g左右。根據茶葉的柔軟度、剃選整理時的大小，石磨齒槽粗細或軸木的調整、碾磨旋轉次數等之不同，完成量也會不同。
 
風味：朝日抹茶 蒼穹抹茶既不苦澀，鮮味和甘甜味極突出，配以極深長的滋味餘韻。
 
品種：100% 的朝日茶種（あさひ）。
「朝日」茶種是代表宇治茶的最頂級的品種。此品種具有獨特的甘甜與香味，是在宇治市五香所地區發現的品種。每片葉子又大又薄又軟，栽培是勞動密集型的，因適宜採茶的時間短，亦以增加耕地面積以提高產量。
 
栽培和採摘：用傳統方法以蘆葦和稻草遮蔽 （本簾），自 16 世紀以來在宇治流傳下來的傳統。手工採摘。
 
 
Uji is recognized as the origin of matcha, which is inextricably linked with matcha, and carries the insistence of Japanese tea farmers on quality. Located in Kyoto, Uji has temperature difference between day and night which can reach up to 20 degrees during the tea production period, making the cultivated tea the best of the best.
 
"Asahi" tea is the most premium cultivar representing Uji tea. This variety has a unique sweetness and aroma and is originated in the Gokasho area of ​​Uji. Among them, our matcha Light of Dawn  is sourced from Uji Gosho, which is known as the birthplace of Uji tea. Each leaf of the "Asahi" tea species is large, thin and soft. Shaded (Honzu) with a traditional shading method in Uji since the 16th century by reeds and grasses, and is 100% hand-picked.
 
In addition, cultivation of Asahi cultivar is labor-intensive because the leaves are large, thin and soft; and because the suitable time for tea picking is short, the harvest is very limited. However, in order to maintain good quality, tea farmers insist on using this honzu cultivation method, using the new buds of tea trees cultivated under the mulch of reeds and straw, in order to carry out as much photosynthesis as possible, expand the surface area of ​​tea leaves, and increase chlorophyll. The result is a bright green colored tea sprouts suitable for making stone-milled Tencha, which can then be made into a competition-grade matcha powder.
 
Because the use of reeds and straws for shading of this tea garden is extremely labor-intensive, most of the covered tea gardens now use chemical fiber cold yarns to shade. But as soon as you enter a traditional honzu tea farm you will find that compared with the tea garden covered with cold yarn, the space in a honzu farm can vaguely feel soft light. This is because the sunlight that hits the cold yarn fibers is covered in a certain direction, but the countless straws of honzu gardens reflect sunlight irregularly and make it soft. Hence, the straw curtain can block more ultraviolet.
 
During about a month, slowly and for a long time shading, so that the tea does accumulate sweetness. Depending on the thickness of the straw curtain, the amount of sunlight that hits the tea leaves will vary. How to grasp how thick the straw curtain is? The straws are placed on the bed mats that are laid vertically and horizontally on the stepping frame and two meters above the ground. It relies on the experience and intuition of the farmers.
 
Flavor:  Sharp　Straight    Pleasant aftertaste    Rich, Deep Umami
 
Variety: 100% Asahi tea cultivar (あさひ).
"Asahi" tea is the top variety representing Uji tea. This variety has a unique sweetness and aroma and is found in the Gokasho area of ​​Uji City. Each leaf is large, thin and soft, and cultivation is labor-intensive. Due to the short time for tea picking, the area of ​​arable land is increased to increase yield.
 
Cultivation and Harvesting: Shading with reeds and straws by the traditional method (hondan), a tradition handed down in Uji since the 16th century. 100% hand-picked.