This ceremonial grade matcha represents one of Yuki's most refined selections, sourced from established family-run estates in the hills of Uji, Kyoto Prefecture. Uji has a long-standing reputation for producing high-quality matcha, supported by centuries of cultivation knowledge and disciplined processing methods.
This blend includes cultivars such as Asahi and Samidori, both widely recognised for their smooth texture, balanced sweetness, and vibrant colour. Prior to harvest, the tea plants are shade-grown for several weeks - a traditional method used to encourage deeper colour and fuller flavour development in the leaves.
The resulting powder displays a bright green appearance and a smooth, layered flavour profile, with gentle sweetness, mild umami depth, and a clean vegetal finish characteristic of ceremonial-style matcha.
Grinding is performed using traditional stone methods, which help maintain the fine texture associated with ceremonial-grade matcha. This slower grinding process supports consistent particle size and preserves the natural character of the tea.
When prepared traditionally, this matcha offers a calm, focused drinking experience that aligns with the ritual of daily preparation.
- - Sift 1.5–2g of matcha into a clean chawan.
- - Heat water to approximately 75–80°C (avoid boiling water).
- - Add around 70ml of water.
- - Whisk briskly in a W or M motion for 20–30 seconds.
- - Drink immediately while fresh.