Matcha That’s Simply Oishii

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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​​.

japanese tea farmer

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.

japanese tea leaves

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.

japanese organic

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.

the country of Japan

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.

japan health

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.

woman enjoying a bowl of matcha

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.

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Rosa

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.

tana shading

1. Shade Grown

Leaves are covered for three to four weeks before harvest. Shading increases chlorophyll production, l-theanine, and caffeine.

picking tea leaves

2. Picked By Hand

Handpicking ensures only the youngest, bursting with vitality, nutrient-dense leaves are harvested.

steaming tea leaves

3. Quickly Steamed

Once harvested, the young leaves get steamed ASAP to prevent oxidation.

drying steamed tea leaves

4. Multiple Drying

After steaming, the leaves are dried multiple times. This makes grinding into a fine powder and removing stems and veins easier.

deveining steamed tea leaves

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.

storing tencha leaves 1

6. Stored Fresh

Tencha leaves are stored in large boxes in a chiller for lasting freshness. Only enough portions are taken out for replenishment.

tea master selecting tencha leaves

7. Tea Master Blends

The tea master selects the tencha leaves, ensuring that our matcha’s unique taste and harmonious traits are maintained consistently.

grinding tencha leaves

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

packing matcha in airtight bag

9. Packed Airtight

Grounded matcha is packed in a vacuum-sealed, airtight container to keep it extra fresh for the long haul.

transporting fresh matcha powder from japan to australia

10. Shipped To Australia

The small batches are sent to Australia for distribution. Stored in a chiller to keep fresh.

packing matcha in a

11. Orders Packed

We carefully pack your order in a protective box.

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12. Distribution

Sent from Sydney​ to your cup.

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