Rich. Bold. Balanced. The matcha with body.
This is no ordinary matcha. It’s bold, ceremonial-grade, packed with deep umami, a whisper of bitterness, and a smooth, velvety finish. Sip it straight or throw it down as a powerhouse matcha latte.
Too often, matcha lattes taste like sugar with a green tint. We weren’t having it.
So we set out to fix it—for the real ones who want their matcha to shine through the milk and sweet stuff. This is what we came back with. Strong. Rich. Unapologetically green.
Taste the Depth of Flavor. Meet Ujiha Koku.
Ujiha Koku isn’t just matcha, it’s flavor turned up to eleven. Named after the Japanese word “koku” (コク), meaning depth and richness, this ceremonial-grade blend delivers a taste experience that lingers long after the last sip.
Crafted from a premium first harvest of Saemidori cultivars, Ujiha Koku is sourced from Kagoshima’s lush, volcanic terroir. The result? A cup that’s thick with umami, rounded by a clean touch of bitterness, and wrapped in a smooth, lasting aftertaste.
It’s bold enough for purists. But if you love a rich, velvety matcha latte? Koku’s got you.
What Makes Koku Special?
- Taste Profile: Deep umami. Moderate, balanced bitterness. Clean finish.
- Use: Beautiful as usucha (thin tea), bold in a latte
- Cultivars: Saemidori blend.
- Harvest: First Flush (Ichibancha) – April to May
- Milled: Traditional stone-ground.
- Origin: Grown in Kagoshima, Japan
Whether you’re a seasoned tea drinker or just stepping into the world of matcha, Ujiha Koku delivers a full-bodied, nuanced experience that honors the tradition, and upgrades your daily ritual.
Let your taste buds steep in the richness.
Let Koku speak.
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