Ceremonial Grade Organic Kurumi Uji Matcha

Over the past year, the worldwide demand for matcha has skyrocketed, making truly high-quality ceremonial Uji matcha increasingly difficult to secure — especially organic matcha at this level.

What sets this matcha apart is how confidently it performs in both Koicha (thick tea) and Usucha (thin tea). Very few matchas can handle koicha preparation gracefully. Many become overly bitter, gritty, or sharply astringent when concentrated. This one does the opposite — it shines.

Prepared as Koicha, the texture is smooth and creamy, coating the palate with a deep vegetal sweetness reminiscent of blanched spinach. Bitterness is very low to virtually none. You’ll notice subtle umami, pistachio-like nuttiness, and a brighter citrus note at the end that keeps the profile lifted and refined.

As Usucha, the mouthfeel remains creamy but becomes lighter and more fluid. The pistachio nuttiness and subtle citrus note remain, while the vegetal intensity softens. The overall impression is very smooth and naturally sweet, with balance rather than heaviness.

This is not a matcha that needs milk or dilution to smooth out rough edges. Its character stands confidently on its own — especially in koicha form, where quality cannot hide. Because its produced organically, the caffiene boost also feels clean and gently energizing rather than jittery.

Sourced from Uji, Japan, just south of Kyoto, this matcha comes from the region long regarded as the gold standard for premium Japanese matcha. Uji’s misty climate, fertile soils, well-drained hillsides, and centuries of cultivation expertise have made it synonymous with refined matcha craftsmanship.

How to Prepare Koicha

• 2g matcha (about 3 chashaku scoops)

• 20ml total water at 65–70°C (155–165°F)
  Add 10ml first and slowly knead until smooth, then add the remaining 10ml and gently incorporate until thick and uniform.

How to Prepare Usucha

• 1g matcha (about 1.5 chashaku scoops)

• 150ml total water at 65–70°C (155–165°F)
  Add 70ml and whisk briskly in an “M” motion, until it is nice and frothy. Then add the remaining water and whisk to combine.

Creamy, nutty, and naturally sweet with restrained umami, this is a ceremonial Uji matcha for those who want to experience premium quality prepared both thick and thin — and who appreciate a smoother, more balanced style rather than overpowering intensity.

Origin: Uji, Japan

Notes: Pistachio, Citrus, Dark Greens