Ujiha Tsuyu Organic Ceremonial Grade Matcha 50g

Organic Ceremonial Grade Matcha
The Whisper of the First Harvest

Before the sun warms the fields, before the village stirs awake, the leaves begin to drink in the dew. And it is from this quiet moment that Ujiha Tsuyu is born.

Each year, as spring touches the southern tip of Japan, the tea gardens of Kagoshima begin their most sacred work. Covered in soft shade, the tea bushes grow slowly and deliberately—shielded from harsh sunlight to draw out the rich chlorophyll, the gentle sweetness, and the soul-soothing umami that defines true ceremonial matcha.

Ujiha Tsuyu is the culmination of that care. Made from 100% first-harvest leaves, handpicked in the fleeting weeks between April and May, this matcha is more than tea—it’s a moment captured in green.

The name Tsuyu, meaning dew, is no accident. It speaks to the tender stillness of the mornings in which these leaves are gathered. It’s a tribute to the purity of nature and the beginning of the season—the first droplets of life, clinging to the surface of each leaf, just before the day’s warmth takes them away.

Crafted from a duo of cultivars—Saemidori, prized for its smooth umami; Okumidori, known for balance and body; lending a delicate brightness—Tsuyu is an organic ceremonial blend with remarkable depth. It’s grown without synthetic pesticides or fertilizers, allowing the earth’s natural rhythm to guide its growth. No rush. No shortcuts. Just patience, rain, and sunlight filtered through woven reed screens.

Stone-ground using traditional granite mills, Tsuyu is milled only after your order is placed—preserving its color, aroma, and vitality with the precision of centuries-old craft. The result is a vibrant, jade-green powder, silky to the touch, and rich with life.

Tasting Notes

Tsuyu is crafted for those who love a matcha latte that actually tastes like matcha. It’s got just the right edge — a little astringency, a whisper of bitterness, and a citrusy finish that keeps it lively. The bitterness isn’t the kind that’ll make you pucker or wince; it’s just enough to stand tall when you add milk. No face-scrunching. No flavor wipeout. Just bold, balanced matcha goodness that shines through every sip.

On the palate, Tsuyu opens with a clean, vivid umami—thanks to its elevated L-theanine content—followed by a subtle, intentional bitterness that lingers softly on the tongue. It’s complex, yet comforting. Refined, yet deeply grounding. Every sip is like standing at the edge of a mist-covered field, breathing in the start of something new.

How to Prepare Tsuyu

Ujiha Tsuyu is a versatile ceremonial matcha—delicate enough for quiet, meditative moments, yet bold enough to shine in a creamy, modern latte. Here’s how to bring out its best in both styles.

1. Traditional Usucha (Thin Tea) Preparation

Ideal for: mindful moments, tea ceremony, or enjoying Tsuyu in its purest form

You’ll Need:

• 1g (approx. 1/2 tsp) of Ujiha Tsuyu
• 70ml of water at 65°C (149°F)
• A chasen (bamboo whisk)
• A chawan (tea bowl)
• A sifter (optional, but recommended)

Steps:

1. Pre-warm your tea bowl with hot water, then discard the water and dry the bowl.
2. Sift 1g of Tsuyu into the bowl to avoid clumps and enhance the froth.
3. Gently add 70ml of water heated to 65°C.
4. Using your chasen, whisk briskly in an “M” or “W” motion until a smooth, fine froth forms on the surface.
5. Sip immediately. Let the flavor evolve as it lingers—umami-rich, slightly bitter, clean, and grounding.

Pro tip: Lower temperature highlights Tsuyu’s refined sweetness and depth without bringing forward too much bitterness.

2. Creamy Matcha Latte Preparation

Ideal for: mornings on the go, afternoon resets, or an elevated café-style indulgence at home

You’ll Need:

• 1.5–2g (approx. 1 tsp) of Ujiha Tsuyu
• 60ml of water at 80°C (176°F)
• 60ml of milk or plant-based milk of your choice
• A chasen or milk frother
• A sifter
• Sweetener (optional: honey, maple, or vanilla)

Steps:

1. Sift 1.5–2g of Tsuyu into your bowl or mug.
2. Add 60ml of water heated to 80°C—this slightly higher temperature helps Tsuyu hold its flavor when blended with milk.
3. Whisk or froth until the matcha is fully dissolved and slightly foamy.
4. Heat and froth your milk to your preferred texture, then slowly pour it into the matcha base.
5. Add sweetener if desired, stir gently, and enjoy.

Flavor note: The creaminess of the milk softens Tsuyu’s bitterness while allowing its umami and green vibrancy to shine through.

Whether you’re whisking it in a quiet morning ritual, offering it in a traditional ceremony, or gifting it to someone who understands that the best things in life cannot be rushed—Tsuyu is the matcha that brings you back to the beginning.