Sanriku Reserve Uji Matcha (三陸手づみプレミアム抹茶)
Limited Production, for the matcha connoisseur (but not just limited to ceremony - enjoy it daily too!). Our hand-harvested, super premium grade matcha is commissioned for our private label which represents some of the highest grade matcha produced in Japan, and difficult to find even locally. We prefer to call it our “Reserve” matcha since the term “ceremonial grade” is not a standardized definition. What makes this so special? Intense labor of hand-picking the leaves (an effort exclusively reserved for top-tier tea), strategic growth closest to the riverbed (full of nutrients), and the skill of our father and son cooperative team with experience in creating competition-grade teas to nurture the rich taste that develops from these precious leaves. It is a labor of love that can be felt from the first taste of this richly creamy, gently vegetal, and slightly nutty broth which is free from any bitterness — straight from Uji, Kyoto Prefecture, the birthplace of matcha production in Japan. While other regions such as Kagoshima produce far larger quantities of tea for processing into matcha, it’s Uji that holds the honor, heritage, and teas which top the competition charts each year. We pack our matcha in 40 gram cans (approximately 20 servings of 2g) sealed immediately after production and shipped directly to us, stored properly under refrigeration for optimal freshness. Suitable for both a frothy, aromatic usucha (“thin” tea) or ceremonial, syrupy koicha (“thick tea”).
For those getting started with matcha, may we recommend our starter kit with all foundational utensils to prepare matcha correctly
Brewing Guidance:See our detailed matcha preparation guide here
Production: “Tana” (canopy) shaded for 25-30 days prior to harvest; tezumi (hand picked)
Tea plant cultivars: Uji Hikari, Samidori, and Asahi
Net Weight: 40g sealed in tin (about 20 servings of usucha style, or 10 servings of koicha style)
Limited Production, for the matcha connoisseur (but not just limited to ceremony - enjoy it daily too!). Our hand-harvested, super premium grade matcha is commissioned for our private label which represents some of the highest grade matcha produced in Japan, and difficult to find even locally. We prefer to call it our “Reserve” matcha since the term “ceremonial grade” is not a standardized definition. What makes this so special? Intense labor of hand-picking the leaves (an effort exclusively reserved for top-tier tea), strategic growth closest to the riverbed (full of nutrients), and the skill of our father and son cooperative team with experience in creating competition-grade teas to nurture the rich taste that develops from these precious leaves. It is a labor of love that can be felt from the first taste of this richly creamy, gently vegetal, and slightly nutty broth which is free from any bitterness — straight from Uji, Kyoto Prefecture, the birthplace of matcha production in Japan. While other regions such as Kagoshima produce far larger quantities of tea for processing into matcha, it’s Uji that holds the honor, heritage, and teas which top the competition charts each year. We pack our matcha in 40 gram cans (approximately 20 servings of 2g) sealed immediately after production and shipped directly to us, stored properly under refrigeration for optimal freshness. Suitable for both a frothy, aromatic usucha (“thin” tea) or ceremonial, syrupy koicha (“thick tea”).
For those getting started with matcha, may we recommend our starter kit with all foundational utensils to prepare matcha correctly
Brewing Guidance:See our detailed matcha preparation guide here
Production: “Tana” (canopy) shaded for 25-30 days prior to harvest; tezumi (hand picked)
Tea plant cultivars: Uji Hikari, Samidori, and Asahi
Net Weight: 40g sealed in tin (about 20 servings of usucha style, or 10 servings of koicha style)
Limited Production, for the matcha connoisseur (but not just limited to ceremony - enjoy it daily too!). Our hand-harvested, super premium grade matcha is commissioned for our private label which represents some of the highest grade matcha produced in Japan, and difficult to find even locally. We prefer to call it our “Reserve” matcha since the term “ceremonial grade” is not a standardized definition. What makes this so special? Intense labor of hand-picking the leaves (an effort exclusively reserved for top-tier tea), strategic growth closest to the riverbed (full of nutrients), and the skill of our father and son cooperative team with experience in creating competition-grade teas to nurture the rich taste that develops from these precious leaves. It is a labor of love that can be felt from the first taste of this richly creamy, gently vegetal, and slightly nutty broth which is free from any bitterness — straight from Uji, Kyoto Prefecture, the birthplace of matcha production in Japan. While other regions such as Kagoshima produce far larger quantities of tea for processing into matcha, it’s Uji that holds the honor, heritage, and teas which top the competition charts each year. We pack our matcha in 40 gram cans (approximately 20 servings of 2g) sealed immediately after production and shipped directly to us, stored properly under refrigeration for optimal freshness. Suitable for both a frothy, aromatic usucha (“thin” tea) or ceremonial, syrupy koicha (“thick tea”).
For those getting started with matcha, may we recommend our starter kit with all foundational utensils to prepare matcha correctly
Brewing Guidance:See our detailed matcha preparation guide here
Production: “Tana” (canopy) shaded for 25-30 days prior to harvest; tezumi (hand picked)
Tea plant cultivars: Uji Hikari, Samidori, and Asahi
Net Weight: 40g sealed in tin (about 20 servings of usucha style, or 10 servings of koicha style)