A refreshing twist: Choya Uji Green Tea Umeshu
After falling in love with Choya’s honey umeshu, a lovely drink I introduced to you a few weeks ago, I didn’t think it could get any better. But then I discovered their Uji Green Tea Umeshu—and wow, it’s a game-changer!
If you’ve ever sipped a cold glass of umeshu on a summer evening, you know how comforting that sweet-tart plum flavor can be. Now imagine that same flavor, but infused with the earthy, slightly bitter notes of Japanese green tea. It’s like a grown-up version of your favorite iced tea, with a mellow kick and a sophisticated twist.
This is the kind of drink that makes you pause and savor, whether you’re winding down after work or hosting a summer dinner party.
This is why I love it:
Balance: The green tea cuts through the sweetness of the umeshu, making it less syrupy and more refreshing.
Aromatic: There’s a subtle, almost floral aroma that reminds me of a quiet afternoon in my favorite Kamakura teahouse.
Perfect Chilled: This one is best served at room temperature or slightly chilled, heating it up would just destroy the subtle flavor. I’ve been pouring it over some ice to gently sip while watching my favorite anime.
I picked up my bottle at Mitsuwa in San Jose (yes, again!), and I’m seriously considering stocking up before it disappears from the shelves - with the increased tariffs I fear all my favorite drinks will become more expensive!
This refreshing drink goes beautifully with light and delicate flavors. Try serving it alongside sushi or sashimi, where the umeshu’s tartness and the green tea’s earthiness complement the clean taste of fresh fish.
It also pairs well with cold soba noodles, especially on a hot day, adding a subtle sweetness to the meal. And for dessert, consider something with matcha—like a matcha mochi or cake—to echo the green tea notes and create a harmonious finish.
So now I have a new favorite to add to my umeshu list. First plain honey, then honey shiso, and now green tea umeshu, Choya is clearly on a mission to keep my fridge interesting. Also check out the recipe I shared for the honey-ume filling I use for my onigiri rice balls, where I use Choya’s expertly pickled ume!
Have you tried any of the flavored umeshus? Or do you have a favorite Japanese drink I should try next?
