Era Ceremonial Matcha - Uji, Kyoto
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Era Ceremonial Grade Matcha ā Uji, Kyoto šÆšµ
Sourced from a 160 year old farm in Uji, Kyoto, this ceremonial-grade matcha is crafted from first-harvest, shade-grown tencha leaves and stone-ground in small batches for exceptional quality.
Freshly stone-ground in small batches, it delivers a smooth, naturally sweet, umami-rich matcha with no bitterness, vibrant in color and refined in taste.
Single-origin and traditionally produced, it reflects the precision of Japanese tea craftsmanship; ideal for both traditional matcha and Kyoto-style matcha lattes.
ā” Highlights
- Ceremonial grade matcha from Uji, Kyoto, Japan
- First-harvest, shade-grown tencha leaves
- Stone-ground in small batches for freshness
- Smooth, naturally sweet, no bitterness
- Single origin, small-batch production
- Ideal for traditional matcha and matcha lattes
Taste & Experience
Taste & Experience
This matcha is smooth, full-bodied, and naturally sweet, with layered umami and a clean, balanced finish.
Its ultra-fine texture creates a silky mouthfeel and allows for a stable, creamy foam when whisked.
Best suited for:
- Traditional matcha (usucha)
- Daily matcha rituals
- CafƩ-style matcha lattes
Origin & Craftsmanship
Origin & Craftsmanship
Sourced from the renowned tea region of Uji, Kyoto, Japan, this matcha is produced by a sixth-generation tea farm with over a century of expertise.
Only the first harvest (ichibancha) leaves are selected. These leaves are shade-grown before picking to enhance amino acids, resulting in deeper umami and natural sweetness.
The tencha is then stone-ground in small batches, preserving its vibrant green color, delicate aroma, and smooth texture.
Details:
- Origin: Uji, Kyoto, Japan šÆšµ
- Single origin
- First harvest (ichibancha)
- Shade-grown
- Stone-ground
- No additives or blends
Preparation & Care
Preparation & Care
Preparation
Traditional Matcha
- Heat 40 ml of water to ~80Ā°C (not boiling)
- Sift 2ā3g of matcha into a bowl
- Whisk using a bamboo chasen until a fine foam forms
Matcha Latte
- Prepare matcha as above
- Add 130 ml of milk (hot or iced)
- Whisk briefly to combine
- Sweeten if desired
Storage & Care
- Store in a cool, dry place, away from light and heat - Preferably refrigerated
- Keep tightly sealed after opening
- Consume within 60 days for optimal freshness
- Use only dry utensils when scooping
š” Matcha absorbs surrounding aromas ā store away from strong-smelling items.
