MATCHA FINDS AT UJI, KYOTO
1. NAKAMURA TOKICHI – Fuji no Shiro (7/10)
Sweet, creamy and just a touch of umami — mellow and well-balanced. ✨
2. NAKAMURA TOKICHI – Hatsu-no-Mukashi (7.8/10)
Sweet and creamy with richer umami notes — smooth and comforting. 🍵
3. ITOH KYUEMON – Uji Midori (5/10)
Sweet with a hint of umami but a little too thin for my taste — probably better as usucha. ☁️
4. MASUDA CHAHO – Kokonoe no Mukashi (8/10)
My favourite of the five — seaweed-y with gentle sweetness and a soft bitter finish. 🌿
5. OCHA NO KANBAYASHI – Asahi no Shiro (6/10)
Smooth and slightly vegetal, though a touch too bitter for me. 🍃
*FYI, I use roughly 4.5 to 5g of matcha powder for each of my lattes
Visiting Uji, Kyoto, is a must for matcha enthusiasts, as this region is renowned for producing some of the highest quality matcha in Japan. Beyond the taste tests and ratings, exploring Uji offers a rich cultural experience. The town is home to ancient tea houses, serene temples, and beautiful gardens that reflect the deep heritage behind Japanese tea ceremonies. When searching for authentic matcha, consider visiting the head shops of renowned brands like Nakamaura Tokichi and Itoh Kyuemon. These shops not only provide a chance to sample premium matcha but also to learn about the cultivation and traditional tea-making processes firsthand. For those interested in the preparation, I recommend experimenting with using approximately 4.5 to 5 grams of matcha powder per latte to achieve the right balance of flavor and creaminess, as I personally have found this measurement yields a delightful taste. Lastly, while exploring Uji, take time to visit local landmarks such as Byodoin Temple and Uji River, enhancing your trip with scenic views that complement your tea experience. Enjoying matcha in this historic setting makes every sip more meaningful and memorable.
Where in Uji did you find the last 2?