Matcha Tea
Sōkyū Organic

Special features in location, cultivation and processing

Uji is considered the birthplace of Japanese tea culture, offering fertile soil for tea cultivation in the former floodplain of the Ujigawa River. Since the early medieval period, Uji has been renowned as Japan’s premier tea-growing region, and to this day, it continues to produce some of the country’s finest Matcha, Gyokuro, Sencha, and Hojicha. However, organic cultivation remains a rarity due to intense market competition, requiring years of experience to achieve the highly sought-after deep and harmonious umami flavour. Recently, the increasing international demand for high-quality organic Uji tea has begun to signal a shift, led by pioneering farmers such as ours.

Unlike the common practice of blending different cultivars, this Matcha is crafted exclusively from the rare Ujihikari cultivar. Ujihikari is celebrated for its remarkably complex flavour profile, which lingers on the palate for minutes. Our farmer cultivates this tea using the traditional Shizen Jitate method, where tea plants grow as individual bushes rather than being machine-trimmed in plantation-style rows. This approach means that both pest control and harvesting are carried out entirely by hand – resulting in the supreme quality and depth of flavour that distinguish this Matcha. Due to the labour-intensive cultivation process and the naturally low yield of the Ujihikari cultivar, only a very limited quantity of this Matcha is produced each year.

Single Origin

This Matcha comes 100% from the above-mentioned tea field and tea farmer and is packaged for us directly on site.

Organic Certification

Using a Chashaku, place two scoops (approx. half a teaspoon) in a Matcha bowl of your choice. Then pour approximately 80ml of hot water between 60°C and 80°C into the bowl, without pouring directly onto the powder to avoid clumping. For the next step, a Matcha whisk is undoubtedly the best choice for achieving the iconic Matcha foam.

The key to the perfect Matcha is in the motion. Circular movements and a typical whisking motion should be avoided, as little-to-no foam will form. Hold the Matcha whisk at an angle of around 90° in the bowl, allowing it to gently scape the base without pressing against it. Now move it straight up and down from the wrist while moving your arm to the left and right, creating a ‘’W‘’ or ‘’M‘’ movement. The faster you perform this movement, the easier it is to create a wonderfully fluffy foam. Practice makes perfect – enjoy!

Recommended Matcha Bowl

For the proper preparation and optimal flavour development, we recommend using an authentic Japanese Matcha bowl.

Recommended Accessories

For the ideal texture, flavour and preservation of Matcha's delicate qualities, we recommend using a fine mesh strainer and a high-quality bamboo Matcha whisk. For dispensing and dosing, the ideal utensil is an authentic Chashaku made of bamboo.

Storage and Packaging

Our Matcha is packaged in a protective bag and stored within a high-quality tin with a screw lid, which is coated on the inside with BPA-free plastic. Before opening, the Matcha can be stored in the original packaging in the fridge or at room temperature.

After opening, we recommend keeping the Matcha tightly closed and at room temperature to protect it from moisture, odour, light and oxidation. During the summer, opened Matcha can be stored in the refrigerator to maintain its freshness, although it should only be taken out briefly to prevent excessive moisture absorption or exposure to unwanted odours. For optimum quality, use the Matcha within a few weeks if possible. For longer-term storage, we recommend storing Matcha in an opaque, airtight container such as one of our Matcha tea caddies and store at room temperature.

We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.

See tests