Matcha requires a lot of time and works to produce. Like Gyokuro, tea leaves are grown under the shade to avoid sunbeam. Only young leaves are picked up and steamed. Steamed leaves are dried and veins in each leaf are carefully removed. This intermediate product is called "Tencha". By making this Tencha into fine powder by using stone mill, finally it is called Matcha. Matcha have vivid green color, sweetness, tastiness and bitterness in very good balance. It is very luxurious tea. Also drinking Matcha is same as eating the tea leaf, you can take in all of the nourishments contained in tea leaves. There are two ways to prepare Matcha. One is "Koicha" meaning "dark tea" and the other is "Usucha" meaning "thin tea". To prepare Koicha, you have to use high-grade Matcha because high-grade Matcha have stronger sweetness and less bitterness. For Usucha, you can use any type of Matcha. Matcha Usucha "Asuka" Uji Tea is made from good Tencha. "Asuka" is not too bitter, so recommended for relaxation time or after meal. Good for Usucha, but not recommended for Koicha. People thinking that Matcha is just bitter, might not experienced good Matcha yet. Good Match has fresh taste and have mild sweetness. Please try this Matcha for understanding the taste of Uji Matcha.

Sweetness
Tastiness
Bitterness
Aroma

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