Grand Master Kobayashi, whose family has been producing tea in Uji since 1827 by thousand-year-old traditions, offers a living glimpse into the past. A level-ten master in blending and appraisal, Kobayashi’s masterly productions run the gamut from sencha, gyokuro, matcha and even serviceable byproducts like kukicha and hojicha. He is a practicioner ofshumei: a modern agricultural philosophy that believes in utilizing the inherent strengths of the earth’s soil and seasons to grow and nurture. A true character, Mr. Kobayashi is by turns gracious, inquisitive, and kind. His prodigious love of tea is matched only his love of golf and fishing.