About Matcha

Matcha is the whole tea leaf, stone-ground to a fine powder and whisked directly into the cup rather than steeped and strained. We prepare it in two traditional styles, a strong, dense Koicha and a lighter, thinner Usucha, and describe each across sweetness, umami, astringency, and aroma.

Uji Midori takes its name from Uji, the Kyoto-region district whose harvest gives the leaf its deep, distinct green. Our matcha is graded from Ceremonial, smooth enough to whisk and drink on its own, to Culinary, built for the kitchen, with a JAS-certified Organic line grown without agricultural chemicals or commercial fertiliser.

Ceremonial Grade

Maiko’s finest matcha, smooth enough to prepare as a strong Koicha or a lighter Usucha and drink on its own. Koetsu won silver in the matcha category at the 2019 Japanese tea selection in Paris. These are the grades used in teahouses and stocked in households across Japan.

Everyday Grade

A lighter, Usucha-style matcha built for regular tea ceremony practice and everyday drinking, high in antioxidants with a smooth, rounded character our customers return to often.

Organic Grade

Grown under Japan’s JAS Organic standard, approved by the Ministry of Agriculture, Forestry, and Fisheries, and produced solely by the power of nature.

Culinary Grade

Matcha suited to the kitchen rather than the bowl, a good quality grade for baking, cooking, and flavouring foods and drinks of all kinds.

Whisked, not steeped

Matcha likes water just off the boil and a brisk whisk to a froth, no straining required. Our brewing guide shows the rest.