Ceremonial Grade Chikurin Uji Matcha
Uji matcha comes from Uji, Japan just south of Kyoto, and is widely regarded as the benchmark for high-quality Japanese matcha. For centuries, this region has been known for producing matcha with deep umami, natural sweetness, and a vivid green color—the result of misty air, fertile soil, well-drained hillsides, and generations of careful cultivation and processing.
Because of the sudden global surge in matcha demand over the past year, true ceremonial-grade Uji matcha has been extremely hard to source. Since last May’s harvest, we’ve checked in with this producer every single month, hoping for availability. After nine months, we were finally able to secure a very small quantity—and it was worth the wait.
What makes this matcha special is its versatility. It’s excellent as both Koicha (thick tea) and Usucha (thin tea), something only genuinely high-quality matcha can achieve. Most matcha falls apart when prepared as koicha—too bitter, too gritty, or unpleasantly astringent. This one is not just good as koicha, but exceptionally delicious.
As Koicha, it’s smooth and creamy, with a rich, layered umami reminiscent of miso, dark chocolate, and creamy cashews, finished with a gentle sweetness of blanched dark greens. The texture is dense and luxurious, with virtually no bitterness or rough edges.
As Usucha, it keeps that creamy mouthfeel but becomes lighter and more refreshing, showing notes of toasted nori, dark chocolate, and sweet cream. The umami is softer, balanced by a pleasant nuttiness that makes it easy to drink and deeply satisfying.
This is a matcha that doesn’t rely on dilution or milk to hide flaws—its quality is fully exposed in the bowl, especially as koicha. That’s exactly what makes it special.
How to Prepare Koicha
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2g matcha (about 3 chashaku scoops)
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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
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1g matcha (about 1.5 chashaku scoops)
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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.
A true ceremonial Uji matcha that shines both thick and thin—creamy, nutty umami, and beautifully balanced. Rare, limited, and only available after months of waiting, this is matcha for those who want to experience what Uji is truly known for.
Origin: Uji, Japan
Notes: Dark Chocolate, Creamy Cashews, Miso, Sweet Cream, Dark Leafy Greens
