About Ujiha
Ujiha — Uji (the place), Ha (the leaves).
We exist to bring the leaves of Uji to Australia — carefully, seasonally, and without compromise.
Uji is the birthplace of Japan’s most respected matcha tradition. Its soil, climate, and centuries of cultivation knowledge create a character that cannot be replicated elsewhere.
We work directly with traditional producers in Uji, Kyoto, and are building a long-term partnership with a dedicated organic tea farm focused on cultivar integrity, proper shading, and slow stone-milling.
We release only small seasonal allocations. When a harvest ends, it does not return.
What makes it different
Most matcha is sourced from multiple farms.
Blended to keep the taste consistent.
Ours is not.
Every tin comes from the same organic farm.
One origin. One harvest. One standard.
This is why the color is brighter.
The taste is smoother.
The experience feels clean.
The Harvest
Matcha is not static.
Weather shapes sweetness.
Soil adds depth.
Shading refines smoothness.
Harvest timing defines aroma.
Each season carries its own character.
We import only what we receive.
No mass warehousing.
No year-old stock rotations.
Properly stored.
Properly handled.
Why we do this
We weren’t looking to build a brand.
We were looking for better matcha.
After trying countless options, one thing became clear, quality only exists when care is consistent.
So we chose one farm.
And stayed with it.
Our approach
No shortcuts.
No unnecessary variations.
Just a focused commitment to doing one thing well.
From harvest to your cup, every step is handled with intention.
Stewards of Ujiha
Ujiha is a family-run operation based in Sydney.
We handle sourcing, storage, and distribution with care – ensuring that what leaves Uji arrives fresh and properly preserved.
Our role is simple:
To protect the integrity of the harvest from farm to cup.
