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Buy Organic Matcha Directly From Japan

Matcha is made from tea leaves grown in the shade for 20 days under reed or straw screens. Instead of being steamed and hand-rolled, the leaves are left to dry, and then ground into a fine powder using stone mills. It is famous as the main tea used in the tea ceremony, and is also an ingredient for sweets and cooking. Read more about the varieties of tea used for our Matcha.
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Premium Grade Organic Kyoto Uji Matcha Japanese Green Tea Powder High Grade Organic Kyoto Uji Matcha Japanese Green Tea Powder Supreme Grade Organic Kyoto Uji Matcha Japanese Green Tea Powder
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Comparison Chart

Supreme Premium High Grade
Brand Organic Uji Matcha Organic Uji Matcha Organic Uji Matcha
Grade Koicha. High grade used for serving at a tea ceremony. Usucha. High grade used for serving at a tea ceremony. Standard grade that one can relax and enjoy Uji Matcha.
Characteristic A truly top quality whose taste amazes all. If you drink this, your perception of Matcha might be completely changed. That's how special it is. It is recommended to be served with a tea whisk, tea spoon, and a Matcha tea bowl in traditional Japanese style. From this grade and upward, everyone can appreciate the difference, and the true, original taste of Matcha. It is recommend to be served with a tea whisk, tea spoon, and a Matcha tea bowl in traditional Japanese style. It has a good balance between bitterness and sweetness, bringing out the nice flavor of Matcha. You can make Matcha shakes or use it in cooking or however you like. It is also recommended for use in high quality Matcha sweets or Matcha latte.
Color ★★★★★★★★★★ ★★★★★★★★☆☆ ★★★★★★☆☆☆☆
Taste ★★★★★★★★★★ ★★★★★★☆☆☆☆ ★★★★☆☆☆☆☆☆
Scent ★★★★★★★★★★ ★★★★★★★☆☆☆ ★★★★★☆☆☆☆☆
Bitterness ★★☆☆☆☆☆☆☆☆ ★★★☆☆☆☆☆☆☆ ★★★★☆☆☆☆☆☆
Type Samidori, Goko Okumidori Yabukita
Tea Leaf Rank First tea leaves (Mid May, Hand-picked) First tea leaves (From early June, Machine picked) Organic Matcha made mainly of first and second tea leaves (Early June and mid July, Machine Picked)
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Different Varieties of Tea used for Matcha

Yabukita

This tea is used for High Grade. This variety is excellent in overall quality, and is characterized by a strong sweet taste combined with an elegant fragrance. It is the most widely spread variety in Japan, and is said to cover 75% of tea plants grown in Japan.

Okumidori

This tea is used for Premium Grade. For this variety, the sprout is slow to harden and it grows well, so you can harvest a lot of it. The appearance is a dark green color, and the fragrance has a refreshing scent. It contains a lot of glutamic acid which is a taste ingredient, as well as chlorophyll. It is very suited to making Matcha and easy to use.

Samidori

This tea is used for Supreme Grade. The taste and smell both carry the original flavor of Uji Matcha, making it an especially popular variety. The harvest amount is plentiful, and it is considered the best variety for Matcha. Since it matures late and has a long harvest period, this variety gives a lot of produce for hand-picked powdered green tea.

Goko

This tea is used for Supreme Grade. This is a top quality Kyoto variety and is used in Gyokuro and Matcha. It is known for its thick and rich taste and sweet scent. It is rich in glutamic acid, which is also abundant in konbu, which gives a rich and strong taste.