Some matcha is made for the everyday bowl. This one is made for those who want to understand what matcha can actually be.
Our Uji Ceremonial Matcha is stone-milled from two elite cultivars grown in the Uji region of Kyoto, Japan — the epicentre of Japanese tea culture for over 800 years. Saemidori brings a vivid, almost electric green and a refined, clean sweetness. Okumidori adds layered umami and a faint, distinctive note of roasted seaweed. Together, they produce a bowl that is richer and more complex than anything a single cultivar achieves alone.
Stone-milling at low speed preserves the cellular structure of the leaf, which is why the colour stays true and the texture stays smooth. It also means the flavour arrives in stages — grassy brightness first, then the deep umami, then a long, clean finish.
Suitable for both usucha (thin preparation) and koicha (thick preparation). If you are new to koicha, this is an excellent matcha to start with.
