Matcha

Uji Matcha Celestial is made from bushes that are shaded 25 to 30 days before harvest. Only the youngest hand-picked leaves from the first flush harvest are used for this matcha. Uji Matcha Celestial is used for "Koicha" and the flavor is simply heavenly.

This matcha is made using young leaves which are hand-picked from the first flush harvest. It is the highest grade of Usu-cha (thin tea) that we carry and is perfect for receiving special guests at the tea ceremony. As the name suggests, this matcha is from Uji, on the outskirts of the ancient capital Kyoto, where matcha has been manufactured for over 800 years.

Uji Matcha Supreme is made using leaves from the first flush harvest. This matcha may also be used for daily practice of the Tea Ceremony.

Matcha Kyoto is made using leaves from the second flush harvest. This matcha may be used for daily practice of the Tea Ceremony. The slight bitterness of Matcha Kyoto makes it an ideal matcha for flavoring ice cream and other sweets as well. 

This matcha is made using the first flush leaves of 5 different varieties of Japanese tea bushes: Okumidori, Saemidori, Tsuyuhikari, Okuyutaka, and Yabukita. After these leaves are picked, they are steamed, dried, and blended before ground into a fine powder in “ Usu” or stone mills. The flavor of this matcha is nutty like sesame, sweet, and incredibly complex. This matcha is produced in the Yame region of Fukuoka prefecture by a master artisan.

This matcha is made from leaves of the Asatsuyu cultivar, known for its naturally Gyokuro-like character and pronounced umami. The tea is grown in Kagoshima and expertly crafted into matcha by an acclaimed producer in Shizuoka.

This certified organic matcha is grown in Kagoshima Prefecture and made from the first flush leaves of various Japanese tea cultivars. It offers a smooth yet complex taste with a subtle hint of bitterness.