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Discover the Smooth, Velvety Luxury That's Crafted Over Centuries in Kyoto’s Uji Region.
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Why Ujiha?
At Ujiha, matcha is more than a drink—it’s an art. Sourced from the historic tea fields of Uji, Japan, our matcha embodies over 180 years of family craftsmanship. We offer both organic ceremonial matcha, grown pesticide-free for those who prioritize health and sustainability, and traditionally cultivated matcha, delivering deep, rich umami flavors rooted in centuries-old techniques.
Whether organic or traditionally grown, every batch of our matcha is handpicked and stone-ground to preserve its delicate flavors and vibrant color. The organic blends nourish both your body and the planet, while our traditionally grown matcha reflects the time-honored methods passed down through generations.
Here at Ujiha, we’re not just about matcha that tastes good (though trust us, it’s delicious), but matcha that feels good—inside and out. Each sip is a celebration of superior quality, sustainability, and unmatched craftsmanship.
Age-old Japanese Processing Methods
Ujiha matcha is processed using traditional Japanese techniques that have been perfected over centuries. This preserves the integrity of the tea leaves and allows the matcha to retain its unique, nuanced flavor and rich nutrient profile.
Supreme Ceremonial Grade Quality
Ujiha matcha is supreme ceremonial grade, it is of the highest quality. It’s meticulously selected from the first harvest of shade-grown tea leaves, ensuring the finest, vibrant green matcha powder that boasts a smooth, mellow flavor and a delightful, lingering sweetness.
Organic And Pesticide-Free
Ujiha is committed to your health and our planet’s wellbeing. Our matcha range includes 100% organic, free from pesticides, ensuring purity and quality in every sip. By choosing organic, you enjoy a safer, richer matcha experience while supporting environmental sustainability.
Traditional Japanese Quality
With Ujiha, you’re not just buying any matcha. You’re buying matcha sourced directly from the renowned tea gardens of Uji, synonymous with Japan’s highest-quality green tea. Our matcha is handpicked and traditionally cultivated as it has been done so for centuries, ensuring an unmatched taste profile that embodies Japanese tea culture’s true essence.
Health and Wellness
Consuming Ujiha matcha offers numerous health benefits. It’s packed with antioxidants, which reduce stress, boost metabolism, enhances mood, aid in concentration, and so much more. It’s a great energy source that doesn’t come with the usual jittery effects of caffeine. Incorporating Ujiha matcha into your daily routine can support your journey toward improved health and well-being.
Unforgettable Taste Experience
Above all, Ujiha matcha provides a matcha experience unlike any other. We’ve sourced and tasted many matcha from Japan and we only settled for the ones that made us say “OISHII DESU!” Our taste criteria is complex flavor profile – sweet, umami with zero to minimal bitterness – makes it a joy to consume.
Matcha Feels, Matcha Reals
Honest Sips, Honest Reviews. See What Our Matcha Fam Has to Say.
Ujiha’s Ichi powder is super fine which is so good. Check out how green it looks in the first frame. Flavour profile: umami, slightly sweet. Really good but expensive for daily use.
Showing off my UJIHA Authentic Japanese Ceremonial Grade Matcha.
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Ujiha Matcha's Journey From Farm To You
From Kyoto’s fields to your cup, Ujiha Matcha delivers a tradition of quality, crafting each leaf with care for an authentic, vibrant matcha experience.
1. Shade Grown
Leaves are covered for three to four weeks before harvest. Shading increases chlorophyll production, l-theanine, and caffeine.
2. Picked By Hand
Handpicking ensures only the youngest, bursting with vitality, nutrient-dense leaves are harvested.
3. Quickly Steamed
Once harvested, the young leaves get steamed ASAP to prevent oxidation.
4. Multiple Drying
After steaming, the leaves are dried multiple times. This makes grinding into a fine powder and removing stems and veins easier.
5. Veins Removed
The stems and veins can make the matcha more bitter. These are removed for ceremonial grade matcha. After this process, the leaves are now called tencha.
6. Stored Fresh
Tencha leaves are stored in large boxes in a chiller for lasting freshness. Only enough portions are taken out for replenishment.
7. Tea Master Blends
The tea master selects the tencha leaves, ensuring that our matcha’s unique taste and harmonious traits are maintained consistently.
8. Traditional Stone Grinding
Only small batches are selected to be grounded to matcha. Stone mill grinding produces only 30g of matcha in 1 hour. Faster grinding generates heat that could compromise the quality, flavor, and color of the matcha
9. Packed Airtight
Grounded matcha is packed in a vacuum-sealed, airtight container to keep it extra fresh for the long haul.
10. Shipped To Australia
The small batches are sent to Australia for distribution. Stored in a chiller to keep fresh.
11. Orders Packed
We carefully pack your order in a protective box.
12. Distribution
Sent from Sydney to your cup.