Whisked at 70 degrees, the cup foams beautifully and drinks softly sweet, with a complex umami body that builds slowly rather than rushing. There's a hint of vegetal bitterness on the finish, the kind that tells you this is real ceremonial matcha rather than something diluted. It isn't sharp. It's structural, and it's the profile Uji is known for. The body is more complex than the everyday Ceremonial. The umami runs deeper, the sweetness has more layers, and the finish lingers longer. If you've drunk a lot of matcha and found most cups blur together, this is the one that won't. It rewards a slower pace, a smaller bowl, and a moment of actual attention. Whisk plain at 70 degrees as usucha. Strong enough to drink as koicha (thicker preparation) if you want the full depth.
Teafy Kyoto Uji Ceremonial Matcha is a certified organic, single cultivar Okumidori matcha grown in Uji, southern Kyoto, the region that has set the benchmark for matcha since the 12th century. Spring first flush, shaded 25 days, 50 g, about 25 bowls.
Open the pouch and the aroma is fresh green tea with sweet cream, soft florals and a deeper note that is distinctly Uji. Whisked at 70 degrees the foam is fine and holds, the cup drinks softly sweet, and a complex umami body builds slowly through the bowl. There is a hint of vegetal bitterness at the very end, which is the cultivar speaking and the reason tea masters prize it.
This is the matcha for whisking straight, as usucha or koicha, with cooler water than everyday matcha because Uji leaf is more delicate. For lattes, the Ceremonial Grade is the better match and costs less. 2 to 4 g a bowl carries about 60 to 70 mg of caffeine.
Okumidori is the only cultivar we name, because it is the point of this tea. It is a late budding cultivar with a deep green leaf and a naturally sweet, full umami, grown for Teafy on a small Uji garden. One ingredient, nothing added. Lab tested in Australia for lead, arsenic, cadmium and mercury. Held in our Melbourne cold room until it ships.
