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 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
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). 
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.
Organic matcha is in a separate category. We tried many samples from around Japan before we selected Mimatsu Matcha.
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 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
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 is delicious and energizing!