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Japan

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Matcha Premium

cream japan matcha nishide seaweed uji watermelon

Japan · Ujitawara, Kyoto

The everyday bowl from the same house as our Ceremonial: Nishide Seichajyo, tea makers in Ujitawara since 1864, brick-kiln tencha, stone-ground. The cultivars here are Yabukita, Gokou and Ujihikari.

Softer and rounder than the Ceremonial, with more of the savoury side of matcha. This is the one we bake with, and the one to start with if you are learning to whisk.

In the bowl: watermelon, seaweed, cream.

2 g · 60 ml · water at 75–80 °C.

Same house, ceremonial grade: Matcha Ceremonial.

What you need: matcha bowl “Riku” · whisk stand “Naoshi”

25 g
€19,00 EUR
€19,00 EUR
€760,00 kg
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Flavor Notes
Watermelon, Seaweed, Cream
Sweetness
Astringency
Variety
Yabukita, Gokou, Ujihikari
Processing
Shading, Steaming, Blending, Grinding
Plucking Standard
One bud, two leaves
Harvest Year
2026
Harvest Time
Spring
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The Farm Story

Nishide Seichajyo has been making tea in Ujitawara, Kyoto since the Genji era, 1864, when Kojuro Nishide started the family tea farm. In the Meiji period the family began wholesaling to Tokyo, and in 1969 the Governor of Kyoto recognised the house as a shinise — a business more than a century old. It is still run by the Nishide family today. Ujitawara matters here: this is the village where Nagatani Soen invented the aosei-sencha method in 1738, the process behind Japanese green tea as the world now knows it. The house buys leaf directly from farms around Uji and Ujitawara and makes the tea itself. For matcha they use only tencha dried in a brick kiln, and they grind exclusively on stone mills. Their garden lines are grown to European pesticide-residue standards and screened at a laboratory in Germany. At the Uji tea competition they have taken prizes since 1987, including three consecutive wins in the gyokuro class between 2011 and 2013.

Region
Uji, Kyoto Prefecture
Tea Maker
Takashi and Atsuko Nishide
Area
cooperates with local farms
Elevation
60m
Environment
Uji's unique microclimate
Soil
Red-yellow soil
  • Pour a small amount of hot water into the matcha bowl to warm it. Swirl the water around and then discard it.
  • Use a matcha scoop (chashaku) or a teaspoon to measure about 1-2 grams of matcha powder and sift it into the warm matcha bowl. Sifting helps to break up any clumps and ensures a smoother matcha.
  • Heat the water to about 65-75°C. Pour a small amount (about 60-80 ml) of hot water into the matcha bowl over the sifted matcha powder.
  • Using a bamboo matcha whisk (chasen), whisk the matcha briskly in a "W" or "M" motion until the matcha is evenly blend with water and a frothy layer forms on the surface. This should take about 15-30 seconds.
  • Depending on your preference, you can adjust the amount of water for a thinner or thicker matcha shot. Experiment with the water quantity to find the balance you enjoy.
  • Check the surface of the matcha for a layer of froth. A well-whisked matcha will have a creamy texture and a consistent layer of bubbles.
  • Matcha is best enjoyed fresh, so serve it immediately after whisking to savor its vibrant flavor and frothy texture.
  • Hold the matcha bowl with both hands, take a moment to appreciate the aroma, and sip the matcha slowly to fully enjoy its unique flavor.

Adjust the matcha powder and water ratios to suit your taste preferences.

Brewing Method
Matcha Brewing
Tea Weight
1 -2g
Brew Water
60 - 80g
Water Temperature
65-75°C
Brew Time
30 seconds

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