Ceremonial Matcha - Uji, Kyoto

This matcha is smooth, full-bodied, and naturally sweet, with layered umami and a clean, balanced finish.

Its ultra-fine texture creates a silky mouthfeel and allows for a stable, creamy foam when whisked.

Best suited for:

• Traditional matcha (usucha)
• Daily matcha rituals
• Café-style matcha lattes

Sourced from the renowned tea region of Uji, Kyoto, Japan, this matcha is produced by a sixth-generation tea farm with over a century of expertise.

Only the first harvest (ichibancha) leaves are selected. These leaves are shade-grown before picking to enhance amino acids, resulting in deeper umami and natural sweetness.

The tencha is then stone-ground in small batches, preserving its vibrant green color, delicate aroma, and smooth texture.

Details:

• Origin: Uji, Kyoto, Japan 🇯🇵
• Single origin
• First harvest (ichibancha)
• Shade-grown
• Stone-ground
• No additives or blends

Preparation

Traditional Matcha

1. Heat 40 ml of water to ~80°C (not boiling)
   
2. Sift 2–3g of matcha into a bowl
   
3. Whisk using a bamboo chasen until a fine foam forms
   

Matcha Latte

1. Prepare matcha as above
   
2. Add 130 ml of milk (hot or iced)
   
3. Whisk briefly to combine
   
4. Sweeten if desired
   

Storage & Care

• Store in a cool, dry place, away from light and heat - Preferably refrigerated
  
• Keep tightly sealed after opening
  
• Consume within 60 days for optimal freshness
  
• Use only dry utensils when scooping
  

💡 Matcha absorbs surrounding aromas — store away from strong-smelling items.