Uji Matcha
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.
Uji is Famous for Quality Matcha
The region is widely considered to produce the finest matcha and gyokuro. Leaves are grown within Uji and neighboring tea fields in Kyoto prefecture.
Uji has perfect conditions for producing matcha- misty climate, rolling hills and a wide variance in temperature between day and night.
There are 2 main types of matcha teas- koicha and usucha- Japanese Tea Ceremony terms which translate as "thick" and "thin" matcha.
Organic matcha is in a separate category. We tried many samples from around Japan before we selected Mimatsu Matcha.
Ceremonial Grade Matcha is Whisked to Make a Stronger Tea
This delicious and invigorating tea has a naturally mellower and sweeter taste and is made thicker for that reason.
Matcha Preparation is Personal
There are no rules outside of chanoyu (Tea Ceremony).
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.
In Tea Ceremony matcha is whisked with less water. This delicious and invigorating tea has a naturally mellow and sweeter taste.
Matcha is Ground Tencha Leaves
Matcha is delicious and energizing!