We know what you’re thinking.
“Matcha that tastes like chocolate? That has to be a gimmick.”
But trust us—this one’s the real deal. While most matcha has grassy, vegetal, or even seaweed-y vibes, our Ujiha Kotobuki Supreme Ceremonial Grade Matcha delivers something unexpectedly indulgent:
Ujiha Kotobuki is not your typical matcha. It’s smooth. It’s complex. And it tastes like something between white chocolate and roasted chestnuts, with a savory twist that lingers like the best umami-rich broth.
This is matcha for people who love flavor—and are ready for something unforgettable.
🥄 The Taste: White Chocolate Meets Sea Breeze
Let’s break it down.
When you sip Kotobuki, here’s what your palate meets:
- White chocolate – creamy, mellow sweetness without the sugar.
- Roasted chestnut – deep, warm, toasted notes.
- Nori seaweed – a briny, mineral-rich finish that evokes ocean air.
- Artichoke – an earthy, vegetal layer that makes the experience savory and satisfying.
It’s like walking through a Japanese forest after rain, snacking on roasted nuts and white chocolate truffles with a sea breeze in the air.
Sound poetic? Good.
Because this matcha feels poetic.
🌱 Wait—It’s Organic and It Tastes Like This?
That’s the rare part.
Plenty of matchas are organic.
Few are drinkable.
Almost none taste like this.
Why? Because organic farming is harder. The leaves are more delicate. The yield is lower. And most organic matcha sacrifices flavor for purity.
But Kotobuki is different.
We’ve spent generations perfecting the balance between purity and pleasure—and the result is a matcha that’s not just good-for-you. It’s good. Period.
“It’s easy to make matcha organic. It’s hard to make organic matcha taste good.
We made it taste like white chocolate.”
🍵 What Makes This Flavor Profile Possible?
It’s not flavored. It’s not infused. This is pure ceremonial grade matcha—grown and crafted the old-school way.
- Shaded for weeks: This boosts chlorophyll, L-theanine, and those beautiful umami notes.
- First flush leaves only: The youngest, most nutrient-rich leaves harvested in early spring.
- Stone-milled: Slow, traditional grinding that preserves the full aroma and taste.
- Single origin: Sourced from farms with over 180 years of matcha-making heritage in Japan.
- Certified Organic: No shortcuts. No pesticides. No nonsense.
It’s not “like” other matchas. It’s what other matchas want to be when they grow up.
🧠 Who’s It For?
Kotobuki isn’t for everyone.
It’s for:
- Tea drinkers who want a gourmet experience.
- People who find most matcha too grassy or bitter.
- Flavor explorers—those who taste wine, dark chocolate, or specialty coffee and pick up on the subtleties.
- Anyone who wants to sip and go, “…whoa.”
If that’s you, welcome to the good stuff.
💡 How to Brew for Peak Flavor
To bring out Kotobuki’s unique notes, here’s how we prep it:
- Sift 1–1.5g of matcha into your bowl.
- Heat water to 70–75°C (160–170°F) — any hotter and you’ll mute the delicate flavors and bring out the bitterness.
- Add 70ml of water.
- Whisk in a zigzag motion using a chasen (bamboo whisk) until frothy.
Optional: Try it with a piece of white chocolate or roasted chestnuts on the side. Yes, we’re serious.
✨ Final Sip
Ujiha Kotobuki isn’t just matcha. It’s a ceremony in a cup.
It’s for people who appreciate complexity.
For those who want to slow down and taste every note.
And for anyone who’s ever wondered if matcha could taste like a walk through a forest with a box of chocolates in your pocket.
👉 Order Ujiha Kotobuki Now and meet the matcha that rewrites the rulebook.
