First-class Premium matcha ideal for tea ceremonies made without using leaf veins, ground on a stone milling machine. For producing this matcha, only the five upper-most leaves of the tea shrub are exclusively used which makes the matcha less bitter.

The leaves of this kindly sweet and at the same time deep and expressive tea come from yabukita cultivars. Only the finest spring harvest leaves are used to make the matcha, which is exclusively produced for our suppliers.

After the harvest, the leaf veins are taken out in a complex process. Afterwards, the resulting tencha (tea leaves without veins or tea flakes as I call them) is ground by using traditional stone mills very slowly and gently in order to get top-class matcha.

If you scan the QR code in the image gallery you will be able to enjoy a nice song that I have selected to match this tea.

The Japanese Tea Evangelist says: I have been drinking this matcha daily for a while now. It is a bit stronger than other matcha powders I have tried so I use less per serving to obtain the same results. Its flavour is in between, slightly sweet with a mild hint of a bitter aftertaste. And a bit more of caffeine than other matcha teas I have tried in the past.

Premium Grade Uji Matcha (20 g) tin

  • The Ookawa family has been producing tea leaves for the production of matcha for the tea ceremony for centuries. The tencha is gently ground to the finest Matcha on granite stone mills. The result is a balanced, fine matcha from the iconic tea village of Uji in Japan

    Inside the metallic tin (it can be used as a tea caddy after the matcha powder is over) there is a metallic bag where the matcha is contained. You can either pour the matcha inside the tin or leave it in the bag tightly closed using the complimentary clip provided.

    My recommendation is to keep the matcha inside the bag tightly closed & inside the tin.

  • This is our personal recommendation to brew this matcha tea:

    Amount of tea: 1 tea scoop (chasaku) for usucha or light tea (about 1 to 1.5 grams of matcha powder)

    Amount of water: 60 - 80 ml of water (if chalky we recommend to use mineral water)

    Water temperature: 75 - 80 degrees Celsius (warmer water will make the tea to taste bitter.)

    Amount of time: 40 secs whisking with the bamboo whisk (chasaku) making zig-zag movements right-left without pressing on the chasen far too much in order to avoid the tines to break.

    Please note this matcha is slightly stronger in taste than other matcha powders I have tried before. Keep this in mind when purchasing/brewing this product.

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