Sourced from the tea-growing region of Uji, this ceremonial-grade matcha is produced from young spring leaves that are shade-grown for several weeks before harvest. By limiting sunlight, the tea plants develop higher levels of chlorophyll and L-theanine, resulting in a vivid green color and a fuller, more rounded flavor.
After harvesting, the leaves are steamed, dried, and de-stemmed to create tencha, which is then slowly stone-milled into an exceptionally fine powder. This traditional process preserves the tea’s delicate aromatics and silky texture.
The cup is balanced and nuanced: pronounced umami at the forefront, followed by a natural sweetness and a fresh vegetal character reminiscent of tender greens. The finish is smooth, with minimal bitterness.
Best prepared as usucha for a light, frothy bowl, or as koicha to appreciate its concentrated texture and depth.
Tasting Notes
Dense and slow to arrive. The first impression is savoury rather than sweet — a broth-like depth that broadens across the palate before any grassiness registers. Underneath it there is a long, quiet sweetness closer to chestnut than sugar, and almost no astringency at the finish. It lingers for a surprising length of time.
If you have drunk matcha before, this is probably the flavour you have been measuring everything else against.
How to Prepare
2g matcha · 60ml water · 70°C
Sift two heaped chashaku scoops into a warmed, dry bowl. Add a little water first and work it into a smooth paste against the side of the bowl — this removes any remaining clumps before the full pour.
Add the rest of the water and whisk briskly in a W motion for fifteen to twenty seconds, keeping the chasen just off the base. Stop when the surface holds a fine, even foam; over-whisking collapses it again.
Uji rewards the lower end of the temperature range. Above 80°C the sweetness that makes it worth the price disappears first.
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