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Japanese Matcha, Carefully Selected for Australia

From Ujiha's own organic matcha to exceptional Japanese tea producers.

Chosen for how it tastes in the cup.

Our Ujiha Collection begins in Wazuka, Kyoto, with single-farm organic matcha from Nakai Organic Tea Garden — a family-run tea producer specialising in organic tea since 1986.

Alongside our own matcha, we’re building a carefully selected collection from Japanese tea producers, giving Australian matcha drinkers more ways to discover what Japanese matcha can be.

Drink it traditionally with water. Make it into a hot or iced matcha latte. Explore different cultivars, producers and flavour profiles.

First Harvest • Shade-Grown • Stone-Milled

Creamy texture. Deep umami.

JAS Organic Certified.

Stone-milled in Uji.

Released in limited seasonal allocation.

Unbeatable quality matcha with fast shipping.
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Choosing Your Matcha

Kumo

Bright • Nutty • Lively

Umami ●●●●○
Bitterness ●○○○○
Aroma ●●●●○

Vibrant matcha with a lively, nutty character.

Nagomi

Smooth • Balanced • Refreshing

Umami ●●●○○
Bitterness ●●○○○
Aroma ●●●○○

Balanced everyday matcha with a clean finish.

Awa

Creamy • Deep umami • Silky

Umami ●●●●○
Bitterness ●○○○○
Aroma ●●●●○

Creamy texture with pronounced umami.

Kotobuki

Rich • Complex • Lingering

Umami ●●●●●
Bitterness ○○○○○
Aroma ●●●●●

Our deepest and most refined matcha.

Enter the Tea House

Track your matcha from the day you open it. Follow a guided ritual. Access small-batch releases before they’re gone.

Freshness tracking (know your peak window)
Guided preparation (step-by-step ritual)
Early access to limited releases

Why Ujiha?

Carefully Selected Japanese Matcha

Chosen for flavour, quality and the experience in your cup.

Matcha for Every Way You Drink It

Traditional usucha. Hot matcha lattes. Iced matcha lattes.

From your first matcha to something truly special.

Our Own Organic Collection

Our Ujiha matcha includes single-farm organic tea from Nakai Organic Tea Garden in Wazuka, Kyoto.

Organic since 1986.

Japanese Producers

Alongside our own collection, we seek out matcha from Japanese tea producers worth discovering.

Different producers. Different cultivars. Different expressions of matcha.

Stored Cold

Kept refrigerated from arrival in Sydney until dispatch.

Because freshness matters.

Traditional Stone-Milling

Shade-grown. Handpicked.
Stone-ground in Uji.

Centuries of precision in every leaf.

Ceremonial Grade

First harvest only.
No bitterness. No harshness.

Deep umami. Clean finish.

Certified Organic

JAS certified.
Cultivar integrity preserved.

Nothing added. Nothing rushed.

Freshness First. Ritual Always.

Your matcha arrives vacuum-sealed in a light-proof mylar pouch to preserve colour, aroma, and umami.

The optional washi tin is a reusable ceremonial storage vessel, wrapped in Japan before export. Each wrap carries slight variation – a quiet reminder of craft.

Refill as needed. Keep the ritual.

A slower ritual.

Stone-milled powder.
Bamboo whisk. 80°C water.
A quiet foam.

From Our Customers

“The Ame is the best product. Highly recommend.”

— Susan J. Bauer

"This is a first time for me trying “real Matcha” - it’s an amazing lovely tea."

— Amanda Bluett

"Quick delivery and great matcha!!! Definitely going to purchase more!"

— Rav Vann

Matcha is Vintage

Like wine, each harvest carries its own character.

Weather shapes sweetness.
Soil adds depth.
Shading alters smoothness.
Harvest timing defines aroma.

When a harvest ends, that taste does not return.

We release only what we receive.

From Uji to Your Cup

Shade-grown for weeks before harvest. Handpicked at peak vitality. Stone-milled in small batches. Stored under chill in Sydney. Released in seasonal allocation.

1. Shade Grown

Leaves are covered for three to four weeks before harvest. Shading increases chlorophyll production, l-theanine, and caffeine.

2. Picked By Hand

Handpicking ensures only the youngest, bursting with vitality, nutrient-dense leaves are harvested.

3. Quickly Steamed

Once harvested, the young leaves get steamed ASAP to prevent oxidation.

4. Multiple Drying

After steaming, the leaves are dried multiple times. This makes grinding into a fine powder and removing stems and veins easier.

5. Veins Removed

The stems and veins can make the matcha more bitter. These are removed for ceremonial grade matcha. After this process, the leaves are now called tencha.

6. Stored Fresh

Tencha leaves are stored in large boxes in a chiller for lasting freshness. Only enough portions are taken out for replenishment.

7. Tea Master Blends

The tea master selects the tencha leaves, ensuring that our matcha’s unique taste and harmonious traits are maintained consistently.

8. Traditional Stone Grinding

Only small batches are selected to be grounded to matcha. Stone mill grinding produces only 30g of matcha in 1 hour. Faster grinding generates heat that could compromise the quality, flavor, and color of the matcha