Japanese Ceremonial Grade Matcha — Uji, Kyoto
Japanese Ceremonial Grade Matcha — Uji, Kyoto
The highest grade of Japanese tea. Ground to perfection in Uji, Kyoto.
Ceremonial grade matcha is in a category of its own. Where culinary matcha is for baking and blending, ceremonial grade is meant to be drunk pure — whisked with hot water, nothing else, no milk, no sugar. It's the grade used in traditional Japanese tea ceremony, and the difference in quality is immediately obvious in the cup.
Naoki Matcha sources from Uji, Kyoto — Japan's most celebrated tea-growing region — harvesting only the first flush of young shade-grown leaves for maximum sweetness, umami depth, and vivid color. No bitterness. Just pure, grassy, oceanic depth.
Tasting Notes: Sweet Umami · Oceanic · Grassy · Creamy Finish
Grade: Ceremonial · Origin: Uji, Kyoto, Japan · Harvest: First Flush
How to prepare: Sift 1–2g into a warmed bowl. Add 70ml water at 175°F. Whisk in a zigzag motion until frothy. Drink immediately.