A calm, smooth Japanese matcha inspired by the shaded tea gardens of Uji and Wazuka.  Uji no Mori is Samidori-forward, with soft nuttiness, deep umami, a thick body, and minimal bitterness. It feels rounded, composed, and elegant on the palate.  Where Tenmyo is bold and complex, Uji no Mori is smoother, calmer, and more balanced.

Origin & Cultivar Origin: Wazuka, Kyoto  Uji no Mori comes from Wazuka, one of Kyoto’s most respected tea-growing regions, known for its misty hills, shaded tea fields, and deep connection to Uji matcha culture.  A carefully balanced selection of Samidori, Kyōken-283, Sayamakaori, Meiryoku, Saemidori, and others.

Producer:

Uji no Mori is crafted by Naoki-san from the Kagata family, a descendant of a long line of tea farmers rooted in Uji’s tea culture.  As a Level 8 Tea Master, one of only two in Kyoto, Naoki-san brings exceptional expertise to the creation of this matcha. His craft lies not only in selecting fine tencha, but in understanding balance, texture, aroma, and finish.

Taste:

Uji no Mori has the quiet depth of a high-quality Uji matcha. It is rich and umami-led, but never sharp or aggressive.  The texture is thick and satisfying, with a gentle weight on the tongue. The finish is smooth, balanced, and elegant, almost like a fine red wine.

Best Enjoyed as:

• Usucha
• Straight Iced matcha
• Iced matcha cortado

For lattes, use around 1.5x your usual matcha serving. Its low bitterness allows the flavour to stay smooth, even at a stronger dose.

How it compares:

Tenmyo is bold, aromatic, and expressive.  Uji no Mori is smoother, rounder, and calmer, with high umami, soft nuttiness, and a more balanced finish.

Storage:

Keep sealed and away from heat, moisture, and direct light. Refrigerate after the delivery for best colour and flavour retention.