Immaculate matcha showing off the heritage of Uji and its most renowned cultivar. Rich, creamy, umami with deep sweet roasty notes.
Uji should not need any introduction for matcha hunters. It is the origin of matcha with an unrivalled history in making top-level powder
This matcha is made from the Uji Hikari cultivar.
Uji Hikari was bred from the original Zairai Uji bushes grown from seed in Uji. It has been used since the 1950's but is still considered a rarity, making up around 1% of matcha production in Uji
The cultivar has always been one of my favourites with a vibrant colour, immersive umami, ultra soft bitters and a creamy, roasty indulgence.
On the nose, we have dark chocolate and roasted almonds spiked with a touch of savoury.
The taste is similarly bassy - melted chocolate, nut butters, baked potato skins, enveloping umami and the slightest hint of rounded bitters.
Rich, warm, creamy and roasty with a velvet texture - it will surprise those used to more perky matcha.
Pure luxury - very small batch.
All 30g matcha comes in beautiful porcelain green jars which are reusable and perfect for any tea storage.
Watch us sourcing matcha.
Directions
For Usucha, we recommend starting with a teaspoon (or 2 Chashaku scoops) which is about 2-3g placed in a bowl or Chawan for 60-70ml of cold or warm water (between 70 and 80 degrees). First, make a paste with a splash of warm water (between 70 and 80 degrees or 160-175F) with a Chasen whisk and then 50-60ml of warm water and whisk vigorously in a 'W' motion to make a smooth and frothy drink. Slurp and enjoy.
For Koicha (a much thicker and intense drink) you would use double the Matcha (2tsp or 4x Chashaku Scoops) with about 40ml of water and whisk slowly to make a smooth drink without froth.
We do not advise drinking before bed as it does contain caffeine.
