Matcha Uguisu Premium Organic, AA, 100 gr., 2026

Organic, high-quality matcha from Shizuoka Prefecture, Japan. Harvested in summer 2025, milled in March 2026. Before harvesting, the leaves were shaded in bamboo tents for 12-16 days, resulting in a balanced, smooth, and not overly harsh matcha flavor.

The dry tea's aroma is distinct and soft, with creamy pistachio notes and a slight vanilla undertone. The finished tea's flavor is balanced, juicy, thick, and dense, with creamy, herbal, nutty, and buttery notes and pronounced umami. The tea's texture is smooth and even, whipping into a stable, dense foam.

This type of matcha is well suited for both full-bodied, strong teas (koicha) and lighter, weaker teas (usucha). It develops well when steeped with water. Adding milk brings out interesting, deeper, sweet-creamy notes.

Traditional matcha (usucha) preparation method:

1-2 grams of matcha
60-80 ml of water, 70-80°C. Using boiling water will make the drink unpleasantly bitter.

Rinse the bowl (chawan) with hot water to warm it up and wipe it dry. Sift the powder through a strainer to avoid lumps. Add a small amount of water (about 15–20 ml) and whisk the powder with a bamboo whisk until it forms a thick paste. Add the remaining water and vigorously whisk the drink in a W-shaped motion until a thick, beautiful foam forms.