Ceremonial Organic Nogami Uji Matcha LIMITED TIME

This matcha comes from Uji—the name that, in the world of matcha, carries the same weight that Napa Valley does for California wine. When people speak about top-tier Japanese matcha, Uji is the reference point. For hundreds of years, Uji has refined the craft of shading, harvesting, and stone-milling tencha into matcha of remarkable clarity and balance. Its rolling hills, steady mist, mineral-rich soils, and temperate climate create ideal growing conditions, but just as important is the deep-rooted expertise passed down through generations of producers. 

Finding organic matcha at this level from Uji is particularly rare. Organic cultivation often limits yield and can compromise flavor depth if not handled carefully. It takes exceptional skill to maintain richness and structure while meeting organic standards. This Nogami selection proves it’s possible.

In the bowl, it is full-bodied with notes of cocoa powder, shortbread cookie butteriness, and a subtle nori-like undercurrent of umami. It froths beautifully when prepared as usucha, forming a smooth, satisfying foam. The texture is smooth with a natural sweetness that doesn’t require added sugar or milk.

The overall profile is rounded and comforting—structured enough to feel substantial, yet clean and composed. The organic nature of the matcha delivers a clean, steady lift or energy rather than jitters you can sometimes feel from pesticides of non-organic matcha.  At this pricepoint and flavor, this Nogami mathca is an excellent everyday ceremonial matcha.

How to Prepare (Usucha):
Use 1–1.5 grams of matcha (about 1.5 chashaku scoops) with 150ml of water at 65–70°C (155–165°F). Whisk briskly in an “M” motion until a fine, even froth forms on the 

At this pricepoint and flavor, this Nogami mathca is an excellent everyday, organic ceremonial matcha.

Origin: Uji, Japan