Origin Uji Tea Masters Reserve Matcha Ceremonial Grade Matcha First Harvest Stone-Ground from Uji Kyoto Japan - Level 10 Tea Master Blend

- CEREMONIAL GRADE: First harvest, shade-grown matcha leaves from Uji, Kyoto, Japan, stone-ground monthly for optimal freshness and quality - MASTERFULLY CRAFTED: Developed by a legendary Judan Chashi (Level 10 Japanese Tea Master) for unrivaled clarity, umami depth, and finish - VERSATILE USE: Perfect for traditional usucha preparation or creating rich, satisfying elevated matcha lattes - TASTE PROFILE: Smooth, rich, and non-bitter with notes of steamed greens, savory undertones, and gentle sweetness - TEA RITUAL ELEVATED: Ideal for everyday enjoyment, offering premium ceremonial-grade quality while remaining approachable for both advanced beginners and connoisseurs

Product description

Origin Uji ? Born in Kyoto, Crafted in Uji

Meet the Makers

The Origin Uji Difference

How to Prepare Matcha

Pure, first-harvest, shade-grown matcha from Kyoto ? crafted by Japan’s most skilled tea masters. Origin Uji works exclusively with multigenerational farmers in Uji, and our matcha is milled in micro-lots for unmatched color, aroma, and umami.

No fillers. No bitterness. Just authentic Uji terroir.

Origin Uji was founded in Kyoto Prefecture with one purpose: to honor the birthplace of matcha. We source directly from 5th?7th generation farmers in Uji and Ujitawara who have been cultivating tea for minimally 120 years. No outsourcing. No blending with non-Kyoto leaves.

Just authentic Uji matcha.

Every bowl captures true Uji terroir ? creamy, savory, and remarkably smooth.

Unlike generic “ceremonial grade” matcha, we disclose every grade and every cultivar.

From our Gokujo 極上 Ultra-Premium to our Namikyuu ?級 Standard Ceremonial, each product is labeled with its Japanese grade so you know exactly what you’re drinking.

Much of our matcha is crafted by Judan Chashi (Level 10 Tea Master) ? the highest rank in Japanese tea production, with only ~15 in existence across Japan. Uji has only one.

Our farmers tend and shade-match every harvest with unmatched precision. Most of the cultivars we offer come from fields tended by families for 200+ years.

This is not mass-produced matcha ? this is heritage craftsmanship.

Every leaf is grown in Uji Kyoto. We never blend with lower-cost regions.

Milled slowly to preserve sweetness, umami, and aroma.

Small, frequent shipments from Kyoto → USA.

24?30+ days under kanreisha develops deep chlorophyll and rich umami.