Uji Matcha – 80g
Premium Japanese Matcha from Kyoto - Uji Matcha is a highly prized, shade-grown Japanese green tea from Uji, Kyoto, the historical heart of Japan’s Matcha culture. Carefully cultivated and stone-ground to a fine powder, this ceremonial-grade Matcha boasts a vibrant green colour, rich umami depth, and smooth, creamy texture.
Grown under shade for three weeks before harvest, Uji Matcha develops high levels of chlorophyll and L-theanine, giving it a naturally sweet, mellow flavour with minimal bitterness. Revered by tea masters and connoisseurs alike, this Matcha is ideal for traditional whisked preparation or luxurious modern creations like lattes and smoothies.
Premium Japanese Matcha from Kyoto - Uji Matcha is a highly prized, shade-grown Japanese green tea from Uji, Kyoto, the historical heart of Japan’s Matcha culture. Carefully cultivated and stone-ground to a fine powder, this ceremonial-grade Matcha boasts a vibrant green colour, rich umami depth, and smooth, creamy texture.
Grown under shade for three weeks before harvest, Uji Matcha develops high levels of chlorophyll and L-theanine, giving it a naturally sweet, mellow flavour with minimal bitterness. Revered by tea masters and connoisseurs alike, this Matcha is ideal for traditional whisked preparation or luxurious modern creations like lattes and smoothies.
Premium Japanese Matcha from Kyoto - Uji Matcha is a highly prized, shade-grown Japanese green tea from Uji, Kyoto, the historical heart of Japan’s Matcha culture. Carefully cultivated and stone-ground to a fine powder, this ceremonial-grade Matcha boasts a vibrant green colour, rich umami depth, and smooth, creamy texture.
Grown under shade for three weeks before harvest, Uji Matcha develops high levels of chlorophyll and L-theanine, giving it a naturally sweet, mellow flavour with minimal bitterness. Revered by tea masters and connoisseurs alike, this Matcha is ideal for traditional whisked preparation or luxurious modern creations like lattes and smoothies.
Cultivar & Origin:
Region: Uji, Kyoto, Japan
Cultivar: Sourced from Ujihikari, or Okumidori, chosen for their vibrant color, refined sweetness, and smooth umami.
Processing: The finest first-harvest tencha leaves are shade-grown, hand-picked, steamed, dried, and slowly stone-ground to achieve a silky, ultra-fine texture.
Flavor Profile:
Umami: Deep and rich
Sweetness: Naturally smooth and creamy
Astringency: Low and balanced
Aroma: Fresh, vegetal, and slightly nutty
Brewing Instructions:
Usucha (Thin Matcha):
Sift 1g of matcha into a bowl.
Add 70ml of hot water (80°C).
Whisk in a W motion until frothy.
Koicha (Thick Matcha):
Use 2g of matcha with 30ml of hot water (80°C).
Whisk gently to form a smooth, rich paste.