Sourced directly from Uji, Kyoto — home to Japan's finest shade-grown tea gardens. Smooth umami, elegant aroma, and centuries of craft behind every gram.
Uji matcha is ground using traditional granite stone mills at low speed — preserving the delicate amino acids and volatile aromatics that give Uji matcha its characteristic smooth umami and deep green color. A single mill produces just 40g per hour.
The result is a vivid, jewel-green cup with a rich, layered flavor — deep umami in the foreground, with a sweet, lingering finish. Minimal bitterness. The hallmark of genuine Uji ceremonial matcha, whether prepared as thin tea (usucha) or thick tea (koicha).
We source directly from producers in Uji, Kyoto. Every product ships from Japan — no middlemen, no repackaging.
Choose based on how you drink it — traditional ceremony, lattes, or daily use.
Uji, located just south of Kyoto, is Japan's most historically significant matcha-producing region. Tea cultivation in Uji dates back over 600 years, and the region's cool climate, misty mornings, and fertile river valley soil create ideal conditions for producing high-grade tencha — the shade-grown leaf that is dried and stone-ground into matcha.
What distinguishes Uji matcha from other Japanese matcha is the combination of soil, climate, and centuries of accumulated craft. The most characteristic quality is a deep, layered umami with low bitterness and a smooth, lingering sweetness — the result of an extended shading period before harvest, which increases the concentration of L-theanine in the leaf.
At MatchaJP, all Uji matcha is sourced directly from producers in Uji, Kyoto, and shipped from Japan. We carry a full range — from approachable everyday grades (Matsukaze, Samidori) to ceremonial usucha (Ogurayama, Shikibu-no-Mukashi) and premium koicha (Tennohzan, Kaguraden).
Frequently asked questions
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