High-grade ceremonial matcha sourced from organic tea gardens near the town of Uji. This matcha is best enjoyed as a thinner tea, usucha (pronounced “usu-cha”), though it can also be prepared as a thicker, more concentrated tea, koicha.
During Tea Mountain’s spring 2024 trip to Japan, they visited many tea growers in the traditional regions of Uji, Yame, and Shizuoka in search of exceptional matcha producers to expand their range. Along the way, they discovered several remarkable organic powdered teas — no simple task, especially in the Kyoto region, one of the oldest and smallest tea-growing areas, where demand often exceeds supply.
This matcha is refined and naturally sweet, with a pronounced umami, minimal astringency, and a delicate note of nori seaweed. Tea Mountain places orders in regular intervals to ensure the matcha is never more than two months from milling to cup, preserving its freshness and flavour.
Preparation: Place two scoops (chasaku) of matcha into a bowl and add approximately 100 ml of water at around 90 °C. Using a bamboo whisk (chasen), whisk vigorously until a smooth, creamy foam forms on the surface.
40 g
Harvest period: Ichibancha (spring) 2024
Region: Uji area, Kyoto Prefecture
Cultivars: Blend of Gokoh, Samidori, and Okumidori
Importer: Tea Mountain Co., Horovo nám. 3, Praha 8
