Experience the true essence of Japanese Matcha with this premium gift box set, sourced directly from Wazuka, Kyoto – the heart of the Uji region.
This Matcha is produced on a historic farm where artisans have been perfecting the art of Matcha for over 300 years. Claire & Lisa visited the farm and were truly impressed by the Matcha paradise they discovered.

What's the Difference Between Gold & Silver?

Uji Matcha Gold

• Ground by traditional stone mill: only 800g per 24 hours.

• Carefully hand-processed to remove leaf veins from the Tencha leaves.

• Removing the veins results in a 10–15% loss, but it’s essential: stone grinding is a delicate process that requires pure leaf material for a smooth, refined Matcha powder.

Uji Matcha Silver

• Milled by modern ball mill: 1 kg per hour.

• Also made from premium Tencha leaves, but processed with a more efficient method.

Both Matcha types are made from high-quality leaves, but the difference lies in the processing method and the refinement level of the final product.

Available in 3 Variants:

• A - 2x Gold
• B - 2x Silver
• C - 1x Silver & 1 x Gold

Best Before Date: Two years, if stored in a cool, dry place (preferably in the refrigerator). Avoid heat and moisture.

Origin: Wazuka, Kyoto Prefecture, Japan
Harvest: First flush (Ichibancha), mid-May
Cultivar: Okumidori – single origin, single cultivar
Farming: Certified organic

Tasting Notes:
Creamy and smooth with a distinct umami character.
Pure and refined flavor, low in bitterness.
An elegant tea with depth, perfect for those who appreciate a delicate and balanced cup.

How to Prepare Matcha

To prepare matcha properly, you’ll need:
(1) a bamboo whisk (chasen),
(2) a bamboo scoop (chashaku),
(3) a matcha bowl (chawan),
and approximately 60 ml of water at 80°C (176°F).

Follow these five steps:

1. Add one scoop (using the bamboo scoop = approx. ½ teaspoon or 1 gram) of Ceremonial Matcha into your bowl.

2. Add one tablespoon of warm water (not boiling).

3. Use the bamboo whisk to mix it into a smooth paste, making sure there are no lumps.

4. Add 50 ml of water at 80°C to the paste.

5. Finally, whisk briskly in a W-shaped motion for about 10–15 seconds, until a creamy, vibrant green foam appears on the surface.