UJI MATCHA
MATCHA FROM UJI
POWDERED GREEN TEA
★ ORGANIC FARMING
Uji, Kyoto, Japan
Matcha is a finely ground powdered green tea from Japan, produced from specially cultivated and shaded tea leaves. After harvest, the leaves are processed into tencha and then stone-ground into a fine powder, allowing the entire leaf to be consumed. This method results in a concentrated tea with a rich umami profile, smooth texture, and a vivid green color. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Umami, creamy
CULTIVAR: Asahi
PRODUCTION: 2025
POWDERED GREEN TEA
★ ORGANIC FARMING
Uji, Kyoto, Japan
Matcha is a finely ground powdered green tea from Japan, produced from specially cultivated and shaded tea leaves. After harvest, the leaves are processed into tencha and then stone-ground into a fine powder, allowing the entire leaf to be consumed. This method results in a concentrated tea with a rich umami profile, smooth texture, and a vivid green color. MORE
40 g vacuum tin
AROMA
Bakery, nutty
TASTE
Umami, creamy
CULTIVAR: Asahi
PRODUCTION: 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive health benefits. Green tea is rich in bioactive compounds and supports physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Since the entire leaf is powdered, Matcha retains a high concentration of vitamins, minerals, and antioxidants, particularly catechins, effectively combat free radicals. Matcha holds a record for its caffeine content compared to other teas. While it contains approximately 70 mg of caffeine per 8 oz (compared to around 30-50 mg in a regular cup of green tea), it also has L-theanine. This amino acid promotes relaxation and counters the jitters often associated with caffeine. This combination can provide a sustained and balanced energy boost.
Since the entire leaf is powdered, Matcha retains a high concentration of vitamins, minerals, and antioxidants, particularly catechins, effectively combat free radicals. Matcha holds a record for its caffeine content compared to other teas. While it contains approximately 70 mg of caffeine per 8 oz (compared to around 30-50 mg in a regular cup of green tea), it also has L-theanine. This amino acid promotes relaxation and counters the jitters often associated with caffeine. This combination can provide a sustained and balanced energy boost.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
CEREMONIAL GRADE
“Ceremonial grade” refers to the highest quality matcha, explicitly crafted for traditional tea ceremonies. Made from the youngest, most tender shade-grown leaves, usually the top two buds, this matcha is stone-ground into an ultra-fine powder and never blended with stems or veins, ensuring exceptional smoothness and balance. Its vibrant emerald color, rich umami taste, and naturally creamy, mellow texture without bitterness distinguish it. The aroma is delicate and vegetal, often with subtle notes of steamed greens, sweet grains, or seaweed. High in L-theanine and antioxidants, it offers calm alertness and a meditative quality, embodying the spirit of chanoyu—the Japanese way of tea.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
CEREMONIAL GRADE
“Ceremonial grade” refers to the highest quality matcha, explicitly crafted for traditional tea ceremonies. Made from the youngest, most tender shade-grown leaves, usually the top two buds, this matcha is stone-ground into an ultra-fine powder and never blended with stems or veins, ensuring exceptional smoothness and balance. Its vibrant emerald color, rich umami taste, and naturally creamy, mellow texture without bitterness distinguish it. The aroma is delicate and vegetal, often with subtle notes of steamed greens, sweet grains, or seaweed. High in L-theanine and antioxidants, it offers calm alertness and a meditative quality, embodying the spirit of chanoyu—the Japanese way of tea.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
EASTERN (CHANOYU) ★
Temperature: 75-85 °CAmount: 2 chasaku (1 teaspoon) in 70 ml of water
In the tea ceremony, Matcha is prepared by whisking this vibrant green powder with hot water, creating a foamy, frothy beverage. The whisk, traditionally made of bamboo and called a chasen, is used to mix the powder and water, incorporating air to enhance the texture. This process emphasizes not just the flavor but also the aesthetic quality of the drink, which is a central aspect of Chanoyu.
Learn more about TEA BREWING METHODS
Teaware: chawan (bowl) and chasaku (a special bamboo whisk)
Material: glazed clay, porcelain
Material: glazed clay, porcelain
Learn more ABOUT TEAWARE
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. It is recommended to store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures. After opening, it is recommended to use it within 1-2 months.
*The producer packs our matcha in a semi-automatic filling can (Tin Screw Can) with an Oxygen absorber inside.
BEST BEFORE: 1 year since production date!
*The producer packs our matcha in a semi-automatic filling can (Tin Screw Can) with an Oxygen absorber inside.
BEST BEFORE: 1 year since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Matcha is a finely ground powder made from high-quality green tea leaves. It is an important part of the traditional Japanese tea ceremony known as Chanoyu (or "the way of tea"). Matcha is crafted from the youngest tea leaves harvested during the first flush in late April to early May. These tender leaves are shaded from sunlight for several weeks before harvest, which boosts chlorophyll levels and enhances the tea's vibrant green color while developing its sweet, umami flavor profile. Only the finest of these leaves, tencha, are selected for producing 'Ceremonial' Matcha.
After harvesting, the leaves are steamed to halt oxidation, then dried and processed into tencha, a material that is not rolled but kept flat to preserve its integrity. The final stage involves slow grinding using traditional stone mills, producing an extremely fine powder. This method allows the entire leaf to be consumed, resulting in a more concentrated intake of both flavor and chemical compounds compared to infused teas.
Matcha occupies a central position within Japanese tea culture, particularly in the context of the tea ceremony, where preparation and presentation follow highly refined principles. At the same time, it has become widely used in contemporary contexts, including gastronomy and beverage applications. It is valued for its intensity, texture, and ability to deliver a direct and complete expression of the tea leaf.
TERROIR
This Matcha is produced in the Uji area of Kyoto Prefecture, one of the most historically significant tea-growing regions in Japan. The region is defined by river valleys, gentle hills, and a humid climate that supports slow and controlled tea plant development. Frequent morning mists and diffused sunlight help protect the leaves from direct exposure, creating favorable conditions for shaded cultivation.
The soils in Uji are typically well-drained and moderately fertile, allowing for balanced plant growth without excessive vigor. This contributes to the density and quality of the leaf material used for tencha production. The natural environment supports a gradual accumulation of amino acids, which is essential for achieving the depth and smoothness associated with high-grade Matcha. Microclimate plays a critical role, particularly in relation to shading practices. High humidity, stable temperatures, and reduced sunlight exposure during the final weeks before harvest enhance the concentration of L-theanine while limiting catechin development. This balance is reflected in the final tea as a rich umami profile, low astringency, and a smooth, concentrated texture.
Another important aspect is the interaction between terroir and human technique. Producers in the region have refined shading, harvesting, and processing methods over generations, aligning them precisely with local environmental conditions. This integration ensures that the Matcha expresses both the natural characteristics of Uji and the highest level of traditional craftsmanship.
ORGANOLEPTICS
The powder is extremely fine and uniform, with a vivid, deep green color and a soft, silky texture, reflecting high-quality tencha and careful stone grinding. The aroma of the dry powder is fresh and насыщенный, with notes of steamed greens, sweet grass, and a pronounced umami depth. When whisked in a bowl, the tea forms a smooth, creamy foam, releasing a rich and integrated aromatic profile, where vegetal freshness is combined with soft sweetness and a subtle marine nuance.
The aroma of the liquor is clean and expressive, with a balanced combination of fresh vegetal notes, deep umami, and a gentle сладковатый undertone. The taste is full and concentrated, with a thick, creamy texture that coats the palate. From the first sip, a pronounced umami dominates, supported by fresh green notes and a smooth, rounded sweetness, with minimal astringency. The aftertaste is long and persistent, with a deep, savory-sweet impression and a soft, lingering freshness. In the empty bowl after drinking, a delicate, sweet and slightly vegetal aroma remains, leaving a refined and composed final impression.
Matcha is a finely ground powder made from high-quality green tea leaves. It is an important part of the traditional Japanese tea ceremony known as Chanoyu (or "the way of tea"). Matcha is crafted from the youngest tea leaves harvested during the first flush in late April to early May. These tender leaves are shaded from sunlight for several weeks before harvest, which boosts chlorophyll levels and enhances the tea's vibrant green color while developing its sweet, umami flavor profile. Only the finest of these leaves, tencha, are selected for producing 'Ceremonial' Matcha.
After harvesting, the leaves are steamed to halt oxidation, then dried and processed into tencha, a material that is not rolled but kept flat to preserve its integrity. The final stage involves slow grinding using traditional stone mills, producing an extremely fine powder. This method allows the entire leaf to be consumed, resulting in a more concentrated intake of both flavor and chemical compounds compared to infused teas.
Matcha occupies a central position within Japanese tea culture, particularly in the context of the tea ceremony, where preparation and presentation follow highly refined principles. At the same time, it has become widely used in contemporary contexts, including gastronomy and beverage applications. It is valued for its intensity, texture, and ability to deliver a direct and complete expression of the tea leaf.
TERROIR
This Matcha is produced in the Uji area of Kyoto Prefecture, one of the most historically significant tea-growing regions in Japan. The region is defined by river valleys, gentle hills, and a humid climate that supports slow and controlled tea plant development. Frequent morning mists and diffused sunlight help protect the leaves from direct exposure, creating favorable conditions for shaded cultivation.
The soils in Uji are typically well-drained and moderately fertile, allowing for balanced plant growth without excessive vigor. This contributes to the density and quality of the leaf material used for tencha production. The natural environment supports a gradual accumulation of amino acids, which is essential for achieving the depth and smoothness associated with high-grade Matcha. Microclimate plays a critical role, particularly in relation to shading practices. High humidity, stable temperatures, and reduced sunlight exposure during the final weeks before harvest enhance the concentration of L-theanine while limiting catechin development. This balance is reflected in the final tea as a rich umami profile, low astringency, and a smooth, concentrated texture.
Another important aspect is the interaction between terroir and human technique. Producers in the region have refined shading, harvesting, and processing methods over generations, aligning them precisely with local environmental conditions. This integration ensures that the Matcha expresses both the natural characteristics of Uji and the highest level of traditional craftsmanship.
ORGANOLEPTICS
The powder is extremely fine and uniform, with a vivid, deep green color and a soft, silky texture, reflecting high-quality tencha and careful stone grinding. The aroma of the dry powder is fresh and насыщенный, with notes of steamed greens, sweet grass, and a pronounced umami depth. When whisked in a bowl, the tea forms a smooth, creamy foam, releasing a rich and integrated aromatic profile, where vegetal freshness is combined with soft sweetness and a subtle marine nuance.
The aroma of the liquor is clean and expressive, with a balanced combination of fresh vegetal notes, deep umami, and a gentle сладковатый undertone. The taste is full and concentrated, with a thick, creamy texture that coats the palate. From the first sip, a pronounced umami dominates, supported by fresh green notes and a smooth, rounded sweetness, with minimal astringency. The aftertaste is long and persistent, with a deep, savory-sweet impression and a soft, lingering freshness. In the empty bowl after drinking, a delicate, sweet and slightly vegetal aroma remains, leaving a refined and composed final impression.
JAPANESE TEA
Explore more Japanese classic teas within the AN SHIM TEA Collection.