Uji Matcha
Our Uji Matcha is a ceremonial grade, stone-ground matcha made from first harvest tencha leaves. Crafted by expert tea masters, this blend has a rich aroma, refined umami, and a delicate hint of astringency. By bringing together cultivars with distinct characteristics, our blend develops a depth and complexity that a single variety alone cannot provide. Whether prepared as part of a daily ritual or served in a more formal setting, it is suited to a wide range of occasions.
- Tasting Notes: Creamy, Nutty, Subtly Sweet, Smooth Finish
- Cultivars: Yabukita, Okumidori, Gokou
- Origin: Uji, Kyoto
- Ceremonial, First Harvest, Stone-Ground
- Net Weight: 30g
Yuriko's matcha is grown in Uji, Kyoto, by a multi-generational family tea farm with nearly 200 years of tradition.
Uji's unique terroir and centuries of tea craftsmanship have shaped some of Japan's most celebrated teas. Here, pioneering shade-growing and processing techniques helped define the character of matcha as we know today.
Add 2g of sifted matcha and 70 ml of hot water (80°C / 176°F) into tea bowl. Whisk matcha with a bamboo whisk until a foam forms.
Add 3-4g of sifted matcha and 50 ml of hot water (80°C / 176°F) into tea bowl. Whisk matcha with a bamboo whisk until a foam forms. Pour warm milk into cup or pour cold milk (150 ml) over ice in a glass, then add matcha from tea bowl. Stir gently and enjoy!
The texture of the latte changes depending on the amount of foam you create when preparing the matcha base. More foam gives it a light, creamy finish, while less foam allows the tea’s clean character to come through more clearly.
Matcha is sensitive to light, moisture, heat, and odors. After opening, keep it tightly sealed and store it in a cool, dark place. For the best color and flavor, we recommend using it within one month of opening.
Unopened matcha can also be refrigerated or frozen for longer-term storage. If stored cold, allow the package to return to room temperature before opening to help prevent condensation.