Product description Origin Uji — Born in Kyoto, Crafted in Uji Pure, first-harvest, shade-grown matcha from Kyoto — crafted by Japan’s most skilled tea masters. Origin Uji works exclusively with multigenerational farmers in Uji, and our matcha is milled in micro-lots for unmatched color, aroma, and umami. No fillers. No bitterness. Just authentic Uji terroir. Our Origins in Uji Origin Uji was founded in Kyoto Prefecture with one purpose: to honor the birthplace of matcha. We source directly from 5th–7th generation farmers in Uji and Ujitawara who have been cultivating tea for minimally 120 years. No outsourcing. No blending with non-Kyoto leaves. Just authentic Uji matcha. Matcha, The Way It’s Meant to Be First-Harvest Only: We use only ichibancha leaves for maximum sweetness and umami. Shade-Grown 24–30 Days: Deepens chlorophyll and L-theanine → vibrant green color and natural sweetness. Stone-Milled in Micro-Lots: Slow grinding preserves aroma, flavor, and color. Every bowl captures true Uji terroir — creamy, savory, and remarkably smooth. A Transparent Grading System Unlike generic “ceremonial grade” matcha, we disclose every grade and every cultivar. From our Gokujo 極上 Ultra-Premium to our Namikyuu 並級 Standard Ceremonial, each product is labeled with its Japanese grade so you know exactly what you’re drinking. Meet the Makers Much of our matcha is crafted by Judan Chashi (Level 10 Tea Master) — the highest rank in Japanese tea production, with only ~15 in existence across Japan. Uji has only one. Our farmers tend and shade-match every harvest with unmatched precision. Most of the cultivars we offer come from fields tended by families for 200+ years. This is not mass-produced matcha — this is heritage craftsmanship. The Origin Uji Difference Uji-Grown & Farmer-Direct Every leaf is grown in Uji Kyoto. We never blend with lower-cost regions. Micro-Lot Stone Grinding Milled slowly to preserve sweetness, umami, and aroma. Air Freight Freshness Small, frequent shipments from Kyoto → USA. Shade-Grown 24–30+ days under kanreisha develops deep chlorophyll and rich umami. Uji Ultra-Premium Ceremonial Matcha Green Tea Powder, Samidori Shogyoku Singl... Origin Uji Special Selection Premium Ceremonial Matcha, Okumidori Cultivar, F... Origin Uji Extra Superior Ceremonial Matcha - Gekkou Blend, First Harvest, St... Origin Uji Superior Ceremonial Grade Matcha Green Tea Powder, Yabukita Single... Origin Uji Tea Masters Reserve Matcha Ceremonial Grade Matcha, First Harvest,... Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Customer Reviews — 1 6 36 39 Price $89 99 $54 99 $39 99 $29 99 $26 99 Grade Gokujo 極上 Tokusen 特選 Tokujo 特上 Joukyuu 上級 Chuukyuu 中級 Grade Meaning Highest grade — hand-picked, competition-worthy Single-cultivar elegance & purity Deep umami & velvet smoothness Bright, balanced, daily ceremonial Creamy, versatile ceremonial for latte lovers Best Enjoyed As Koicha Koicha or Usucha Usucha Usucha or Latte Usucha or Latte Cultivar Samidori Okumidori Blend Yabukita Blend First Harvest ✓ ✓ ✓ ✓ ✓ How to Prepare Matcha Usucha (Traditional Thin Matcha) Sift 1–2g matcha Add 70–80°C (158–176°F) water Whisk in “M” motion for 15–20 seconds Koicha (Thick Matcha) — Gokujo & Tokusen Only Mix 2–4g matcha with a splash of warm water Knead gently into a thick, syrup-like consistency Add water slowly to desired texture Matcha Latte Whisk 2g matcha with 30ml hot water Add 180–200ml milk Optional: Sweeten as desired
