This organic Uji matcha is ideal not only for preparing traditional usucha, but also for baking, desserts, and a variety of other recipes. It comes from Wazuka, a mountain-surrounded town in southern Kyoto Prefecture that is widely known as one of the finest producing areas of Uji tea. Often referred to as the “home of tea” for its beautiful tea-growing landscape, Wazuka has a long and celebrated history of tea cultivation. Nakai Tea Farm has been producing tea in this region for more than 350 years across seven generations, and its sixth-generation grower, Michio Nakai, began organic, pesticide-free cultivation in the 1980s. Because tea leaves are not washed during harvesting, processing, or distribution, and matcha is consumed in its entirety, organic cultivation without pesticides or chemical fertilizers is especially recommended. Organic matcha may appear slightly more yellowish than conventional matcha, but this is its natural color, reflecting cultivation methods that do not rely on chemical fertilizers. With its distinctive aroma, gentle sweetness, and pleasantly balanced astringency, this matcha offers an authentic and refined flavor that can be enjoyed in both traditional tea preparation and modern culinary creations.

One of Japan’s premier matcha-growing regions, Uji in Kyoto is known for producing matcha of exceptional quality. This premium organic matcha is made exclusively from first-flush tea leaves, carefully cultivated in JAS-certified organic tea gardens without the use of pesticides or chemical fertilizers. Ideal for both koicha and usucha, it is also wonderfully versatile for matcha lattes, desserts, and other recipes. Even a small amount delivers a rich presence, with a refined aroma and full-bodied umami. On warm days, it can also be enjoyed as a refreshing iced matcha.