Crafting matcha is one of the most crucial tasks for any matcha maker. As the birthplace and the ‘Holy Land’ of matcha, Uji has long been the epicentre of the art of matcha-making. This is where the expertise in crafting the finest tasting matcha is concentrated and it was subsequently disseminated from here to other parts of Japan.
Our finest grades of matcha come from exceptional tea plants grown from ancient rootstocks, nurtured with utmost care and shade-grown for 30 days before harvest. During the first flush in the spring, only the youngest, topmost ‘virgin’ leaves are handpicked individually before the first ray of sun touches the ground.
After steaming and drying, our matcha undergoes a proprietary ‘artisan roasting’ procedure involving a carefully calibrated light heating to activate the leaves and impart captivating roasted aromas, ensuring that every gram is bursting with its full flavour potential. Though painstaking and time-consuming, this technique offers unparalleled results, drawing out our matcha’s characteristic sweet-savoury 'umami' flavour profile in a way that standard matcha simply cannot equal.