Uji Matcha


A stoneground matcha green tea, traditionally whisked and served in the Japanese Tea Ceremony. Made in Wazuka in Uji by the Azuma Family on a two acre mountain plot reserved for farming without pesticides or artificial fertilisers, this is one of the few single farm matchas we know of grown in this way.

Earthy and nutty, with a lovely smoothness and almost no bitterness, this makes a great contrast in style to our usual matcha from the Ishikawa Family. Excellent as usucha (thin tea), it is also possible to make a koicha (thick tea) like drink with it with the texture of melted chocolate and the taste of creamed spinach. To make, whisk a small scoopful of tea with water that has been cooled to 80-85°C. Matcha is also wonderful sprinkled on yoghurt or ice-cream, or used in baking.

Azuma Family, Wazuka, Uji, Japan

2 acres (out of 10 acres)

Camellia Sinensis Sinensis, Okumidori cultivar. Harvested May 2019. Shading before harvesting then stoneground from tencha.

To make usucha: 80-85°C, 1.5-2g per 75ml cup (approx one flat tea-spoon or two chashaku scoops). Sieve and carefully whisk in a tea bowl until it becomes a fine creamy foam.

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