Name: 100% Organic Japanese Matcha – First Spring Harvest (50 g)
Brand: Premium Health Japan
SKU: ORG-JP-50G
Price: 33.00 AUD
Availability: InStock

Description
Flavour Notes
Key Features

This hand-picked Uji matcha is a ceremonial grade Japanese matcha powder produced from shade-grown tea plants cultivated on a historic Edo-period family farm in Sumiyama, Uji, Kyoto Prefecture. Harvested during the first spring flush, only the youngest, most tender tea leaves are selected by hand and carefully processed into tencha leaves before being stone milled in Kyoto using traditional stone mills.

Gokō contributes a plush, creamy sweetness and deep umami, while Samidori brings a vibrant green color, refined structure, and clean savory character. Blended at the tencha stage, the cultivars create a ceremonial matcha that is smooth, aromatic, and naturally sweet, without coarse bitterness or harsh astringency.

Part of our Signature Uji Series, this matcha tea reflects the traditional Uji method of cultivation — shade growing, hand harvesting, and slow stone milling — resulting in a high-grade green tea powder suited to mindful preparation, quiet morning rituals, and refined matcha lattes where the tea itself remains the focus.

Colour: Deep, vivid emerald green with a soft satin sheen in the bowl, characteristic of high-quality Uji matcha.

Texture: Exceptionally fine and silky matcha powder that whisks easily into a thick, velvety foam with a smooth mouthfeel.

Aroma: Rich aroma of steamed greens, spring grass, and gentle cream, with subtle nutty undertones.

Taste (Usucha): Clean umami flavor balanced by gentle sweetness, layered green tea notes, and a long, composed finish with minimal bitterness.

In Lattes: Holds its structure and vibrant color in milk, adding depth, balance, and creamy consistency without overpowering the cup.

Occasion: Ideal for traditional usucha, special daily bowls, guest-serving, and premium matcha lattes where nuance and color matter.

100% hand-picked tea leaves from Gokō and Samidori cultivars
First spring harvest (ichibancha) from a single Sumiyama, Uji estate
Ceremonial grade matcha with rich umami and natural sweetness
Shade-grown tea plants using traditional Uji cultivation methods
Processed into tencha leaves, then stone milled in Kyoto
Smooth texture, vibrant green color, and clean taste with no harsh bitterness
Suitable for traditional usucha and refined matcha lattes
Packed fresh in a 30 g tin
Limited annual production from an Edo-period family farm
Rare release available outside Japan through Premium Health Japan

Hand-Picked Uji Matcha (Ceremonial Grade)

In Uji, true ceremonial matcha is defined not only by cultivar, but by how the tea leaves are harvested. For this Gokō × Samidori matcha, only the youngest leaves are selected by hand during the first spring harvest, then carefully processed into tencha and stone-milled in Kyoto using traditional methods.

Gokō contributes plush sweetness, depth, and creamy consistency, while Samidori brings a vibrant green color, refined umami flavor, and visual clarity in the bowl. Together, they form a balanced ceremonial matcha that is smooth, aromatic, and naturally sweet, without harsh bitterness.

Part of our Signature Uji Series, this matcha tea is crafted for thoughtful preparation, traditional usucha, and refined matcha lattes where quality and origin truly matter.

Matcha Powder Made the Traditional Uji Way

Authentic Uji matcha is made by shading tea plants before harvest to increase L-theanine, chlorophyll content, and amino acids. After harvest, the tea leaves are steamed, dried, and de-stemmed to produce tencha leaves, which are then slowly stone-milled into a fine green tea powder.

This careful, traditional way of production preserves aroma, flavor, freshness, and the naturally smooth mouthfeel that defines high-quality ceremonial grade matcha from Uji.

Ceremonial Grade Matcha for Usucha & Lattes

As a ceremonial grade matcha, this blend is ideal for traditional thin tea (usucha), whisked with hot water in a bowl using a bamboo whisk. It is also well suited to premium matcha lattes, where its vibrant color, rich umami, and creamy sweetness remain present even with milk.

Cultivar Spotlight: Gokō × Samidori

Gokō is revered in Uji for its round sweetness, soft cream notes, and deep, enveloping umami.
Samidori is valued for its luminous green colour, refined structure, and clean savory character.

Blended together at the tencha stage, these cultivars create a ceremonial matcha that is layered yet approachable — expressive as green tea powder prepared traditionally, and elegant in modern applications.

Single-Origin Matcha from Sumiyama, Uji

This is a single-origin Uji matcha sourced exclusively from Sumiyama, a northern hillside area of Uji long known for producing high-quality shaded tea. The region’s misty mornings, mineral-rich soil, and careful cultivation practices concentrate flavor in the tea leaves.

Only a limited quantity of first-spring tea leaves is hand-picked each year. Production is intentionally small to protect soil health, maintain quality, and preserve the character of the tea garden.

Why This Matcha Is Special

Unlike mass-produced matcha powder, this ceremonial matcha is:

• 100% hand-picked from the topmost tea leaves

• Shade-grown using traditional Uji methods

• Stone milled slowly in Kyoto to preserve freshness and aroma

• Naturally smooth, sweet, and low in bitterness

• Produced in limited annual quantities

It reflects generations of tea-growing expertise and the quiet discipline of traditional Uji craftsmanship.

Preparation & Enjoyment

To prepare traditional usucha, sift 1–2 grams of matcha powder into a bowl, add hot (not boiling) water, and whisk until smooth and frothy. This method allows the full flavor, aroma, and nutrients of the whole tea leaf to be consumed.