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The Heart of Japanese Matcha – A Legacy of Tradition, Flavor, and Elegance

Uji, located in Kyoto Prefecture, is the most iconic and historic region for matcha production in Japan. With tea cultivation dating back to the Kamakura period, Uji holds centuries of heritage in growing and processing tea, using techniques like hand-picking, hand-rolling, and meticulous stone-grinding that are still honored today.

Uji Matcha is best known for its exceptional balance of natural sweetness and rich umami, attributed to its high levels of L-theanine and amino acids. Thanks to the region’s unique climate misty mornings, fertile soil, and dramatic temperature swings, alongside expert shading cultivation, Uji matcha delivers a mellow, full-bodied flavor with minimal bitterness.

The powder is ultra-fine, offering a silky texture and impressive foam quality when whisked. Its vibrant green color and refined taste make it the matcha of choice for traditional Japanese tea ceremonies.

Uji is also home to some of Japan’s most prestigious tea producers, such as Kanbayashi Shunsho Honten, Marukyu Koyamaen, and Yamashina Koyamaen, who have supplied tea to generations of tea masters and practitioners of Chado (the Way of Tea).

Matcha from Uji is often used in ceremonial-grade applications, prized for:

• Its vivid green hue from high chlorophyll content

• Superior aroma, balancing green freshness with subtle roasted notes

• Smooth foam texture and consistency when whisked

Ideal for connoisseurs, tea ceremony enthusiasts, or as a luxurious gift, Uji Matcha represents the pinnacle of matcha craftsmanship, deeply rooted in tradition, taste, and cultural pride.