Uji Reserve
For the Matcha Connoisseur
Ceremonial. Single Origin. Single Cultivar. Organic. Hand Picked.
Morning begins when this tin from Uji opens. A scoop of Samidori—shade‑grown, hand‑picked, stone‑milled—falls into the bowl like a small green eclipse. Two quiet minutes of whisking turn into a compass for the day: slower, softer on the nervous system, a little more luminous at the edges.
Harvested only once a year in spring, also called "First Flush", this farm has won multiple awards at tea competitions. This matcha is stone mill ground & family run since the Edo Period. The Samidori Cultivar is one of the traditional native varieties from Uji.
For Special Occasions (who says this can't be everyday?)
Tasting Notes: Umami, Bright, Full-Bodied
Please note: Due to significant increases in farming costs, this year’s Samidori Cultivar arrives as a limited 20g special release.
Organic Green Tea
- Gentle, long-lasting energy
- Packed with potent antioxidants
- Unlike other caffeinated beverages, matcha contains L-Theanine, promoting a state of calm alertness, reducing stress, and enhancing your mood.
- High chlorophyll content
- The unique combination of catechins and caffeine supports a healthy metabolism
Store in a cool dry place. Best consumed within 1-2 months of opening.
Orders are fulfilled in 1-3 business days, and depending on your location, delivery is around 7 business days.
We order our matcha in small shipments and as soon as it arrives in Vancouver, it is stored in the refrigerator for optimal freshness.
Uji Reserve
ORIGIN
UJI, JAPAN
Grown in Uji, Japan—one of the oldest and most renowned tea-producing regions-benefits from ideal climate conditions, traditional shade-growing techniques, and expert craftsmanship. The meticulous cultivation and stone-grinding process result in a vibrant green, smooth, and nutrient-rich matcha. Its superior taste make it the gold standard for matcha worldwide.
Still 100% handpicked using Uji's traditional methods: Ooishita (shade-grown cultivation) and Shizen-jitate (natural style), this process is rare in the industry for its time consuming and meticulous nature. Hand-picked matcha accounts for less than 1% of Japan's total matcha production – even less than that. Amongst these, organic matcha made from hand-picked tea is exceedingly rare, and its flavour, cultivated and picked with such care, is unparalleled.
From the Gokasho area of Uji City, this family run farm's ancestors have been making tea on the same land since the Edo period. Right alongside the Uji River, their tea is harvested by hand once a year—only Spring tea-and steamed, dried, shaped, and gently ground by a traditional stone mill.
The Traditional Way to Taste Samidori
Usucha
This hand picked Samidori is a cultivar grown in small pockets of Uji, and its elegance is best tasted as Usucha — a thinner, more refined preparation that lets every delicate note shine. This method respects the tea’s rarity, its long shading, and the extraordinary care required to produce it.
1. Warm Your Whisk
Pour a little hot water into a cup with your whisk. This softens the tines, allowing the whisk to mix the matcha better, while also preserving its shape.
2. Measure 1g–1.5g of Matcha
Use a bamboo scoop or teaspoon to add a small mound of Samidori to the bowl.
Less is more — this amount allows the rarity of the leaves to speak plainly.
3. Add 60–70ml of Water
Heat water to 70–75°C (158–167°F).
Cooler water preserves sweetness and umami.
4. Whisk Gently
Whisk in an M-shape until the matcha turns frothy, smooth, and softly aerated.
Usucha should feel light and silky.
5. Sip With Intention
Enjoy in small sips, noticing the sweetness, the rounded umami, and the long, elegant finish.
Treat it as you would a vintage wine — slowly, with good attention. Savour Deeply.
FAQ
when will I get my order?
Orders are fulfilled in 1-3 business days. Depending on your location, shipping times vary, but orders should arrive within 5 business days after shipment.
how should I store my matcha
We recommend storing opened matcha in a cool dark place (like a pantry) away from heat, light, and humidity.
The next best storage option would be in the fridge, but with caution.
Here’s what to keep in mind:
- Matcha absorbs moisture and odors easily, so keep it sealed.
- Let it reach room temperature before opening – Condensation can form inside the container if cold matcha is exposed to warm air, affecting quality.
Avoid the Fridge
If frequently used – Taking it in and out can cause condensation and degrade the matcha faster.
f not properly sealed – It can absorb fridge odors, affecting flavor.
where do you ship?
We ship to the US & Canada, hoping to expand one day!
do you offer returns?
Due to the nature of our edible products, we do not accept returns on matcha. However, if you experience any issues with your order, please reach out—we’re happy to help!
If your product is damaged upon arrival, please send us an email with pictures.
Why is good matcha so expensive?
Ceremonial organic matcha is expensive because it's made from the highest-quality, shade-grown young tea leaves, and stone-ground into a fine powder. The process is labor-intensive, production is limited, and organic farming adds extra care and cost—resulting in a vibrant, smooth matcha prized for its flavor, freshness, and purity.
Traditional granite stone mills grind matcha very slowly to prevent heat buildup, which can damage flavour and nutrients.
Each mill produces only about 30–40 grams per hour, just one tin!
From the Community
Our farms
