UJIHIKARI Single-origin Matcha Exclusive Grade

Rare Variety "Ujihikari" - Bright and Vibrant Character

"Ujihikari," renowned for its use in gyokuro and matcha, is a specialty from Wazuka, Kyoto—a region famous for its tea. This premium tea takes full advantage of the area's natural features, such as the steep slopes and excellent drainage at the mountain tops, to produce fragrant, high-quality tea leaves. Its vibrant and bright character makes it an excellent choice for those seeking distinctive matcha.

Bright Green Color with a Light Taste - Perfect for Usucha

This tea is delightful when prepared as usucha (thin tea), with its fluffy foam and stunning light green color that seems to reflect light. Its high-quality flavor is aromatic, free of bitterness, and elevates not only usucha but also koicha (thick tea) and matcha lattes to new heights.

10 Microns - Authentic Stone Mill Finish

Produced using a traditional "stone mill grinding" method, the tea particles are refined to an incredibly fine size of 10 microns. Unlike bead mills or jet mills, stone milling gradually grinds the tea leaves, enhancing their fragrance and creating a fluffy texture that is unique to this method.

Differences in Enjoying Matcha vs. Sencha

One of the standout features of matcha is its "color." The deep, vivid green achieved by shading the leaves (blocking sunlight) during cultivation is unmatched by sencha. The color of matcha is so crucial that it is often used to determine its grade. Embrace the tea ceremony method of enjoying matcha visually first.

The "mouthfeel" is another highlight. Savor the rich foam texture, smoothness, and thickness unique to whisked matcha, which sencha cannot replicate. The foam arises from saponins, a compound found only in matcha.

As you take each sip, the aromatic richness lingers, delivering a luxurious experience. Relish the toasty notes developed during the drying process, the full-bodied aroma from stone milling, and the floral scent from shaded cultivation—all harmonized into an artistic taste that elevates matcha to a refreshing sensory experience.

How to Make Matcha (Whisking Method)

1) Sift 1 teaspoon (2g) of matcha through a fine mesh strainer.
2) Add 70–80ml of boiled water and whisk vigorously with a chasen (bamboo whisk), moving your wrist back and forth in a snapping motion.
3) Once mixed, gradually raise the whisk from the bottom and finish by gently lifting it to create a small mound of foam in the center.

For matcha lattes, simply pour the whisked matcha into milk. A tip: adding a small amount of sugar to either the matcha or the milk creates a milder, more balanced flavor.