Stone-Ground Matcha · Uji, Kyoto

Stone-Ground Matcha from Uji, Kyoto is Japanese tea, distinct in origin and preparation from the estate's Kangra leaf teas. The product notes describe shade-grown leaves processed into tencha and slowly stone-ground into a fine powder. Unlike a leaf infusion, matcha is whisked into the water, so the powder becomes part of the finished cup rather than being removed in a strainer. Its tasting profile is smooth, vegetal and umami-led, with a lingering finish. Exploring its texture as well as its flavour is part of getting to know this style. Japanese origin is retained here without suggesting that it was grown in the Himalayas.

For preparation, the current product guide recommends water at 75°C / 167°F. The listed preparation time is 1.5 Mins. For matcha, this is a preparation guide rather than an instruction to strain or steep whole leaves. Begin with a measured amount and the water quantity suggested on your pack. Use fresh drinking water and a clean vessel. If you would like a lighter or stronger cup next time, change one variable at a time and make a note of the result. This makes your preferred preparation easier to repeat without relying on guesswork.

Use a clean bowl or wide cup and break up any small clumps before whisking. Add a little water first to work the powder into a smooth mixture, then add the remainder and whisk until evenly combined. Matcha is not prepared by leaving a tea bag in the cup or straining out the leaf. If you prefer a latte, first taste a small plain portion so that you can compare the tea's own character with the milk-based version. Its practical appeal is a distinctive preparation ritual and a fine-textured cup that differs from a conventional loose-leaf infusion.

Keep the unopened or resealed pack away from direct sunlight, heat, moisture and strong kitchen aromas. Close it carefully after each use and use a dry utensil when measuring. Check the current pack for ingredient, allergen and preparation information before serving it to someone else. The tasting notes are sensory guidance, not a guarantee of an identical result with every water source or brewing method.