Matcha Tea
Uji Tokusen Organic

Uji is the cradle of Japanese tea culture and is considered the best tencha terroir in Japan. The mountain village of Wazuka is the heart of green tea cultivation in Uji; its reputation as a mecca for fine tea was established over 800 years ago. With the Wazuka River flowing through the picturesque village, drenching the region in a hazy morning mist at sunrise, it regularly tops the list of Japan's most beautiful villages. The soil and mountain slopes enable very good drainage, allowing water to run off quickly and thus causing no stress or damage to the tea plants' roots. This results in supple, thin tea leaves. Due to the cold winter and high humidity, the leaves grow at a slow pace and remain soft and deep in flavour for a long time. High-quality, pesticide-free teas are extremely rare in this region due to high competitive pressures, and it takes years of experience to achieve the harmonious umami that is so coveted. While most matchas are comprised of a blend of different cultivars, this matcha exclusively contains the intensely green Okumidori cultivar.

Single Origin

This matcha is sourced exclusively from the above-mentioned tea garden in Uji and is purchased directly from the farmer.

Organic Certification

Making Matcha

Using a bamboo chashaku spoon, place two heaped scoops (or approx. one teaspoon) of matcha powder into a matcha bowl of your choice, then pour approx. 80ml hot water (between 60°C and 80°C) into the bowl. Try not to pour the water directly onto the matcha, as this will increase clumping.

To achieve the classic matcha foam, a matcha whisk is indispensable. When using a matcha whisk, the most important thing is of course to master the correct movement: circular and typical whisking movements will result in little to no foam, while holding the whisk at an angle of about 90° in the bowl and moving it back and forth in a tight zigzag pattern with your wrist while moving your arm across the bowl and back again will help you achieve that iconic matcha frothiness. Make sure to touch the bottom of the bowl only lightly with the whisk. The faster you perform this movement, the quicker and easier it is to create a wonderful foam. Practice makes perfect! Enjoy!

Recommended Matcha Bowl

We highly recommend using an authentic Japanese matcha bowl for the preparation of this tea in order to allow for the matcha to develop its full flavour.

Recommended Accessories

To achieve the optimal texture and flavour of matcha, as well as to maximally preserve its bioactive compounds, we recommend using a matcha sifter (furui) and whisk (chasen). To accurately measure and serve matcha powder, we further recommend using a traditional bamboo spoon known as a chashaku.

Storage and Packaging

Matcha should always be stored in the refrigerator and only briefly removed when needed. As a result of being finely ground, the powder is very susceptible to moisture, odour, light and oxidation. Be sure to store matcha in an airtight container. We package all our matcha in high-quality and airtight tins with a screw top. The inside has a BPA-free plastic coating to ensure that the matcha does not come into contact with metal. The tin is also placed within a sealed, flavour-protective pouch. We recommend continuing to store the matcha in the tin and pouch after opening. A better alternative, however, is to store matcha in a natsume: a small container, preferably made of cherry wood, that is both breathable and anti-bacterial.