The new matcha from our partner farmer, Azuma-san, has finally arrived, and it was well worth the wait.
It has taken five years of patience to see this extremely rare cultivar – virtually impossible to find in organic form – come to fruition, and it is finally ready for its very first harvest.
Ujimidori is velvety, deeply umami, and possesses a truly unique delicacy. A discovery not to be missed.

Tasting is a symphony for the taste buds, an orchestra of flavours, a culinary journey, a work of art to be savoured.
To prepare usucha matcha tea, use 1 to 2 grams of powder per 80mL of hot water.

Packaging: 30g metal tin
Country of origin: Japan
Dosage: 1g powder per 80ml water
Storage: dry and cool, refrigerate once opened
Composition: ground tea leaves

Your first matcha:

1. Put a base of tempered water in the Chawan
2. Add the matcha using the Saji (one or two dips in the box or sachet (1 to 2g)).
3. Whisk with the Chasen until the water is smooth (to melt the starches).
4. Bring the water to a temperature of 70° and insert into the Chawan (80ml for 1g of matcha).
5. Whip in W-shapes to froth the Matcha.
6. Crush the bubbles by making circles against the Chawan
7. Repeat steps 5 and 6 until you obtain the foam you like.
8. TASTE!!!

For purists: use distilled or reverse osmosis water (at least you know what you’re drinking).

For the players: add more matcha or less, add more water or less! It’s your time to make your own matcha