This matcha comes from Uji, the most famous and historically respected region for matcha production in Japan. For generations, this region has been celebrated for crafting matcha with rich umami, gentle natural sweetness, and a vibrant green hue — shaped by its misty climate, nutrient-rich soils, well-drained slopes, and the meticulous care of skilled producers over time. When people think of matcha, they think of Uji.
What makes this tea even more special is that it is organic. High-quality organic matcha from Japan is surprisingly difficult to find. There are relatively few certified organic producers, particularly in regions like Uji where standards are already exceptionally high and yields are carefully managed. Producing organic tencha (the leaf used for matcha) while maintaining flavor quality requires even greater precision and care.
The result is a matcha that feels clean, balanced, and refined — ideal for daily drinking, approachable for newcomers, and satisfying for those who prefer subtle sweetness over intense umami.
In the cup, it tastes fresh and mellow, with a green vegetal character reminiscent of tender greens rather than grassy sharpness. Its medium body keeps it light and refreshing compared to some of our deeper, richer matchas, and it finishes with a smooth, clean aftertaste. A gentle nuttiness and very low bitterness allow the natural sweetness to shine through. There is a touch of umami present, but it doesn’t dominate — making this an excellent choice for those who enjoy a clean, sweet easygoing matcha.
When prepared as a latte, the matcha tastes nuttier and sweeter, making this an excellent ceremonial-grade choice for lattes!
Brewing Instructions (Usucha Style)
Scoop 2g (about 1 teaspoon) of matcha into your bowl and sift to remove clumps.
Add 70–80ml of water at 160–175°F (70–80°C).
Whisk briskly in a zigzag (M or W) motion until frothy.
For a smooth, consistent foam: start with big strokes to aerate, then finish with quick smaller strokes to refine the bubbles.
Brewing Instructions (Latte Style)
Scoop 3-4g (about 2 teaspoon) of matcha into your bowl and sift to remove clumps.
Add around 50ml of water at 160–175°F (70–80°C).
Whisk briskly in a zigzag (M or W) motion until frothy.
For a smooth, consistent foam: start with big strokes to aerate, then finish with quick smaller strokes to refine the bubbles.
