UJI MOUNTAINS MATCHA
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Description
Discover the rare artistry of Premium Uji matcha, cultivated on a family-run farm in the mountains of Uji, Kyoto. For over 400 years, this farm has followed traditional methods passed down through generations, producing tencha of unparalleled quality.
Every leaf is 100% hand-picked by a team of around 20 skilled pickers, selecting only the youngest, top leaves. Before harvest, the tea plants are carefully shaded with black sheets for 2 to 3 weeks, enhancing their flavor, sweetness, and vibrant color, a practice known as ooishita, now rare even in Uji.
This tencha is grown, harvested, and processed entirely in-house, using natural farming practices and time-honored techniques. It is the perfect base for premium matcha, offering a deep, refined flavor and smooth, velvety texture that elevates your tea ritual.
Exclusively sourced, this tea is not available overseas, making it a truly unique and precious addition to any matcha collection.
Authenticity & Quality
Authentic & Exclusive 30g Uji Matcha
Our Premium Uji Matcha comes directly from a family-run farm in Uji, Kyoto, cultivated using traditional shading (ooishita) and natural farming methods. Every leaf is hand-picked with care, ensuring unmatched quality, flavor, and authenticity. This is a rare, artisanal matcha experience you won’t find anywhere else.
how to use
Prepare it as usucha (薄茶), a light and gently whisked tea, or as koicha (濃茶), thick and intense, as served in the heart of the Japanese chanoyu tea ceremony.
Whether sipped in its pure form or embraced in a contemporary expression (like a latte or a cool, refreshing pour), each cup is a gesture of respect for the rituals passed down through generations.
Once opened, store it in a cool, dry place. Best enjoyed within 6 months.
YOUR MATCHA RITUAL
Warm your Chawan
Pour a small amount of hot water into the Chawan Nagomi to gently warm the bowl.
Rotate it lightly, then discard the water and dry the bowl with a soft cloth.
Warming the bowl helps the matcha blend more smoothly.
Prepare your Chasen
Place the Chasen in warm water for 10–20 seconds to soften its tines.
This prevents breakage and helps create a beautiful foam.
Measure your matcha
Use the Chashaku to scoop your matcha into the bowl:
1 scoop (1g) for a light tea
2 scoops (2g) for a traditional bowl
Sift the matcha if you want an extra-smooth result.
Add hot water
Pour 70–80 ml of hot water (approx. 75–80°C) into the bowl.
Avoid boiling water—it will make the matcha bitter.
Whisk with intention
Hold your Chasen lightly and whisk in a quick W-shaped motion.
Lift your wrist, not your elbow, and whisk until a fine, creamy foam forms on the surface.
This step awakens the flavour and aroma of the matcha.
Find your Nagomi 和み
Pause for a moment before drinking.
Feel the warmth of the bowl, breathe in the aroma, and allow the ritual to centre your mind.
Sip directly from the Chawan—slowly, with presence.