Uji, Kyoto is known for the absolute highest grade Matcha in Japan, and no other region can even come close to claiming that they produce a Matcha that rivals even a middle grade Matcha from Uji.  The art of growing Matcha was developed here in Uji, and is the closest kept secret around.

3 Categories of Matcha Powder

Matcha in general is divided into 3 categories; Koi-cha (thick tea), Usu-cha (thin tea), and Cooking Matcha.  Cooking Matcha is often used for those who want to practice whisking the Matcha for their tea ceremony lessons, but would rather not use the more expensive blends.

Our premium grade cooking Matcha, is a blend for when the extra color and flavor of Matcha matters in you’re cooking and/or baking.  This Matcha is a “borderline” Usu-cha, so it could be used for drinking, but lacks the sweetness and mellowness of Matcha of a higher grade, and can be somewhat bitter if used for brewing Matcha.  However, it does great in Matcha based drinks that are made with milk or cream, such as Matcha milkshakes or Matcha lattes!

Matcha Cooking Powder

This is the Matcha used in the Matcha based cakes and/or deserts that are served in high-end restaurants and/or sweets shops.   This Matcha is sometimes sold as entry level “drinking Matcha” (although once again, we do not recommend it if you want to drink straight Matcha!), so if you have had Matcha in the past and felt it was a little bitter, this may have been what you were drinking.

We offer this tea in larger bags, as the expected use is for cooking.  Seal and store in the refrigerator to make sure that it keeps it flavor and aroma.

Amount: 200g (7.04oz)

Container: Aluminum Bag