Uji Ceremonial Matcha

What's so special about this Matcha Tea?

Our matcha comes from Uji, Kyoto, one of the most prestigious and renowned tea-growing regions in Japan. This is no coincidence. The climate, the river's humidity, and the moderate temperatures of the Uji area create an ideal environment for cultivating high-quality tea.

Here we work with a family that has been dedicated to tea cultivation for generations, using organic practices without pesticides or herbicides. The harvest takes place in spring, picking the young leaves. Before harvesting, the plants receive partial shade for about three weeks, a key step that increases the production of amino acids like L-theanine, responsible for matcha's characteristic umami flavor and sweetness.

The leaves are steamed to prevent oxidation, then dried, the stems and veins are removed, and they are cut to obtain the tencha, which is stored in a cool place until grinding. Grinding is done in traditional granite mills powered by machines.

Aromas of Danish pastries, almond milk, and fresh hints of sea and honeydew melon stand out. The texture is smooth and dense, filling your mouth with the flavor of toasted hazelnuts and pistachio nougat. After swallowing, you'll find those essential, gentle, and herbal bitters that immediately give way to a sweet juiciness of honeydew melon and spring peas.

This matcha is perfect for both usucha (light preparation) and koicha (more concentrated), maintaining the quality and profile in both forms.