With love from uji

When it comes to matcha, the quality of the leaves and the cultivation methods are everything. While matcha can be produced in various countries, matcha from Japan is revered for its superior quality, rich flavor, and centuries-old tradition of craftsmanship. Unlike matcha from other regions, such as China, Japanese ceremonial-grade matcha undergoes meticulous cultivation and harvesting processes that make it truly stand out.

The finest matcha is grown in the nutrient-rich soil of Japan, where the climate and terroir create the ideal conditions for producing high-quality leaves. Our ceremonial matcha is carefully cultivated in the shaded fields near the majestic Mount Fuji, where the young leaves are shielded from direct sunlight for several weeks.
The leaves used to make ceremonial-grade matcha are handpicked at their peak, usually in early spring, when they are the most tender and flavorful.
Once the leaves are picked, they are carefully steamed, dried, and then stone-ground into a fine powder.

Use one or two grams per cup, with hot 70 degrees water. Whisk and use as a base for tea or a perfect Matcha Latte.