Barista / Culinary Uji Matcha

Grown in the rolling hills of Uji in Kyoto this matcha has a deep umami, vibrant colour, and refreshing finish that cuts through milk for lattes and smoothies and holds up in deserts and baked goods

Uji city in Kyoto has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries, dating back to the 12th century. The shading method used to produce modern matcha (c. 16th century) along with sencha (1737) and gyokuro itself (1835) were all invented by Uji farmers looking to push the boundaries of tea quality. Though the name Ujicha remains associated with high-grade tea, most tea branded as Ujicha is produced in the neighbouring towns of Ujitawara, Minamiyamashiro, Kizugawa, and primarily Wazuka.

Please note: This product was originally introduced as "Culinary Uji Matcha" and intended for lattes or baking, however after a lot of feedback we realized it was better to brand it as "Barista Uji Matcha". We had new bags printed, but in our recent order from the farm the old bags were accidentally used again. While we now call this product "Barista-grade", it will be shipped in a bag titled "Culinary". Thank you for understanding.