Uji Seya Matcha
Uji Seya Matcha
Uji Seya Matcha (Ujicha) is grown in Kyoto Prefecture. This matcha, made from the first spring harvest and stone-ground, comes from gardens in Maizuru and Uji—regions that are the heart of premium Ujicha tea production.
Seya Matcha combines the best of two noble cultivars: Okumidori gives it a deep, dark green color, while Samidori adds its characteristic sweetness and smoothness. The result is an intense, rich flavor with an unexpected and captivating aroma of raspberries and chocolate.
Enjoy Uji Seya Matcha however you prefer: on its own (as usucha or koicha), or as a latte.
Detailed information
Origin: Japan
Weight: 40 g
Ingredients: 100% Camellia sinensis (ground green tea Tencha)
Grade: Premium (ceremonial)
Cultivars: Okumidori, Saemidori
Region: Kansai (Japan) – Uji, Maizuru
Harvest: First spring harvest
Grinding method: Stone mill
Preparation
1. Dip the chasen (whisk) in warm water, gently sift 2-3 g of matcha (2 heaped teaspoons scooped with a chasaku) through a small strainer into a bowl.
2. Pour in 30 ml of water heated to 75 degrees.
3. Then use the Chasen to gently mix the matcha with the water in a circular motion until you get a smooth paste.
4. Add approximately 40-50 ml of water to the paste and whisk again with the Chasen in a "Z" shape for about 30-40 seconds until a rich foam forms on the surface.
5. The matcha is now ready! You can serve it on its own (Usucha style) or prepare it with milk and sweeten it as desired.
How to store matcha
Store matcha in a cool, dry place. Keep tin tightly shut and avoid exposing the matcha to air and sunlight for longevity!