Uji Matcha Japanese Green Tea Powder

Matcha comes from gyokuro leaves that have been steamed and dried. The pure dried leaves are then stone-ground into a superfine powder.

Uji matcha plants

Uji matcha vs matcha- which is better?

Uji produces premium matcha

Uji is famous in Japan for great gyokuro and matcha. Uji has perfect conditions for producing matcha- misty climate, rolling hills and a wide variance in temperature between day and night.

Ceremonial grade matcha is whisked to make a stronger tea
Whisking matcha

This delicious and invigorating tea has a naturally mellower and sweeter taste and is made thicker for that reason.

Matcha preparation is personal, and there are no rules outside of Tea Ceremony

There are 2 main types of matcha teas- koicha and usucha- Japanese Tea Ceremony terms which translate as "thick" and "thin" matcha.

Usucha usually comes from tea leaves that are less than 25 years old. Koicha comes from the first harvest of leaves that are a minimum of 25 years old.

If you are new to matcha it may take you 2 or 3 attempts to find the concentration that is right for you. Thick tea when prepared in tea ceremony is very thick, like syrup. If you whisk thin tea this way it might be somewhat bitter.

While there is a qualitative difference between them (thick matcha is composed of the highest quality leaves) there is also a significant difference in cost. 

Ceremonial Grade Matcha
Ceremonial Grade Matcha

Usucha (thin) matcha
Premium Grade (thin) Matcha

In Tea Ceremony matcha is prepared with less water. This delicious and invigorating tea has a naturally mellower and sweeter taste and is made thicker for that reason.

Matcha comes from tencha

Matcha ground leaves

This wonderful tea comes from tencha- gyokuro leaves that have been steamed and dried. All stems and veins are removed. The pure dried leaves are then stone-ground into a superfine powder. Matcha is uniquely Japanese. 

Matcha green tea

Matcha is delicious and energizing!