Understanding Our Collection
Four teas, each with its own character. Understanding what makes each one special helps you choose the right one for your moments.
Ceremonial Matcha
UJI Ceremonial Matcha A
Our signature ceremonial grade. Made from first-harvest leaves shade-grown for 30 days, then stone-ground to a fine powder. Vibrant jade color, rich umami, and a smooth, sweet finish. Best whisked with water alone for usucha.
Ceremonial Matcha — Highest Grade
UJI Ceremonial Matcha AA
Our highest expression of Uji matcha. Crafted from the finest tencha leaves harvested in the first spring flush. Exceptionally deep umami, refined sweetness, and a velvety texture. Designed for koicha and contemplative moments.
Barista Matcha — Limited
UJI Barista Matcha
A bold, robust matcha with deep umami character. Specially selected for those who appreciate a more assertive, full-bodied cup. Excellent for mornings or when you want something that truly commands attention.
Premium — Limited
Hou Ji Cha (焙じ茶)
"Hou Ji Cha" literally means "Emperor's Tea" — a precious aged green tea from Uji, Kyoto, aged for 5 years for extraordinary depth. Walnut, dried longan, old book, and a sweetness that only time can confer. Steeped rather than whisked.
Step-by-Step Guides
Traditional
Usucha Preparation
The most common way to enjoy ceremonial matcha. Light, frothy, and aromatic.
- Warm your bowl with hot water, then dry it
- Sift 1–2 tsp (2g) of matcha into the bowl
- Add 80ml of water at 70°C (160°F)
- Whisk in a rapid "W" motion until frothy
- Drink directly from the bowl, savoring each sip
Ceremonial
Koicha Preparation
A concentrated, velvety preparation reserved for the highest grade matcha and special ceremonies.
- Warm and dry your bowl as with usucha
- Sift 3–4 tsp (4g) of ceremonial matcha
- Add only 30ml of water at 70°C (160°F)
- Knead slowly in a circular motion — no frothing
- Drink in three slow, mindful sips
Roasted Tea
Hou Ji Cha Preparation
Unlike matcha, Hou Ji Cha is steeped like a traditional tea. Simple, accessible, and deeply satisfying.
- Use 3g of Hou Ji Cha per 200ml of water
- Heat water to 85°C (185°F) — not boiling
- Steep for 60 seconds
- Strain and enjoy hot or over ice
- Can be re-steeped 2–3 times
Equipment
Matcha Toolkit
You don't need much to begin your matcha journey. Here are the essentials:
- ◆ Bamboo whisk (chasen) — creates the foam
- ◆ Bamboo scoop (chashaku) — measures portions
- ◆ Ceramic bowl (chawan) — holds the tea
- ◆ Fine sieve — prevents clumps
- ◆ Thermometer — perfect water temperature
Matcha you can trust
Every batch is third-party tested. Every farm is known by name. Every harvest is documented. Learn about our commitment to transparency and quality.
Our Standards