Matcha

Matcha, known today as a distinctly Japanese tea, was originally a Chinese method of tea preparation that was imported into Japan in the 12th century. Japanese matcha is very different today, reflecting many generations of Japanese cultivation and matcha preparation.

Our matchas come from the Uji district within the Kyoto prefecture. Among all Japanese regions that grow tea, Uji holds a very special place. It was first recognized by the priest, Myoe, who found Uji’s mist and lack of frost a more suitable location for planting tea seeds than other areas. It gradually became famous for its teas and by the 14th century was recognized by the shogun Ashikagawa Yoshimitsu, who established famous tea gardens there and encouraged increased tea production. In the Meiji period (1868-1912), Uji tea was the only tea drunk in the imperial palace. Today, many of the best Japanese teas come from Uji.

 Matcha Kyoto is a dark-colored matcha and is considered best when using matcha to make baked goods, lattes, sweets, and smoothies. It is also a quality matcha for drinking and use in the tea ceremony. Uji Matcha Supreme is a lighter colored matcha that is considered higher quality and ideal for drinking and use in the tea ceremony.