Uji Matcha

Uji matcha is a finely-ground powdered green tea produced in the Uji region of Kyoto, Japan, an area with more than 800 years of tea-growing history. It is made from shade-grown tencha leaves, which are then milled into a vibrant green powder—with a distinctive smooth texture, bright green color, and pronounced umami flavour. Because of its pedigree, it’s often used for the highest-grade ceremonial and premium matcha.

The Uji area has been renowned for tea cultivation since the 12th century, benefiting from an ideal climate, mineral-rich waters, and generations of tea masters. Over time, it became the birthplace of Japan’s traditional matcha culture, and many premium matcha brands trace their origin there. This heritage, combined with the strict cultivation and processing methods, has contributed to Uji matcha’s reputation for exceptional quality and flavour.

“Matcha” is a general term for shade-grown green tea milled into a fine powder. “Uji matcha” refers to matcha recognized under Japan’s standards for Uji: the tea leaves may be grown in the Kyoto Prefecture or in Shiga, Nara, or Mie, but the processing (tencha finishing and stone-milling into matcha) must occur in Kyoto Prefecture. In other words, Uji matcha is defined by both provenance and Kyoto-based processing, reflecting the region’s historic craft. All Uji matcha is matcha—but not all matcha meets the Kyoto processing and origin conditions required to be called Uji.

It is undoubtedly among the most highly regarded. The Uji region’s long history, expert growers, and strict standards give its matcha a strong reputation. However, “highest quality” also depends on the harvest time (e.g., first spring buds), the cultivar (such as Asahi), and post-harvest processing (stone-milling, freshness, storage). At Premium Health Japan, for example, our Signature Series uses first-spring tencha from Uji, stone-milled and packed fresh to deliver that top-tier experience.

Here’s a simple method for one serving:

1. Warm your chawan (tea bowl) with hot water, then discard the water.

2. Sift about 2 g of Uji matcha into the bowl (approx. ½ tsp).

3. Add about 60 ml of water at around 75-80 °C (hot but not boiling).

4. Use a bamboo whisk (chasen) to whisk in an “M” or “W” motion until frothy (about 15-20 seconds).

5. Enjoy immediately—take in the aroma, the vivid green colour, and the smooth taste.

For lattes: use 1-1½ g of matcha, blend with 30 ml of hot water, then add 200 ml of warmed milk (or a plant-based alternative) and optionally sweeten to taste.