Uji No. 18 Matcha, 20g

First harvest refers to the earliest picking of the tea season, after the tea bushes have been carefully shaded for about 4 weeks. This shading process helps deepen the color, soften the flavor, and increase L-theanine, the amino acid associated with matcha’s calm, focused energy. The youngest leaves from this first picking are prized for their smooth texture, natural sweetness, and concentrated character.

“Ceremonial grade” is often used to suggest quality, but it is not an official or regulated standard in Japan or the United States. Because there is no governing definition, the phrase can appear on a wide range of matcha, from truly exceptional powders to lower-quality blends with added sugar and flavors. 

At Muracha, we choose to be more specific. Our matcha is selected for the qualities that actually matter: origin, harvest, shade-growing, stone milling, and a flavor profile with real depth.

Uji is the historic center of Japanese matcha. For more than 800 years, tea has been cultivated in the hills just south of Kyoto, where fertile soil, mist, and a temperate climate have shaped the region’s distinctive character.

Generations of growers and tea makers have refined the methods that define Uji matcha today: vivid color, smooth texture, soft sweetness, and deep, lingering umami.

A cultivar is the specific variety of tea plant. Think of it the way you'd think of a grape in wine. Single cultivar matcha comes from one variety only, unblended, which means the flavor is a direct reflection of that plant and where it was grown.

Okumidori and Saemidori are both prized Japanese tea cultivars, each bringing something distinct to the blend. Okumidori lends depth, smoothness, and a rich umami character, while Saemidori brings vivid color, soft sweetness, and a lighter finish. Together, they create a matcha that feels balanced, layered, and exceptionally smooth.

Stone milling is a centuries-old practice where dried tencha leaves pass slowly between two granite wheels. The low-heat process keeps L-theanine and chlorophyll intact, the compounds responsible for matcha's calm focus and vivid green color. A single stone mill produces roughly 40g of matcha per hour.

Our tins are designed with a double-lid closure: a soft-close outer lid and an inner airtight seal to help protect the color, aroma, and flavor of your matcha.

For daily use, keep your tin tightly closed and stored in a cool, dry place away from direct sunlight, heat, and moisture. For longer storage, keep unopened tins in the refrigerator. Allow the tin to come to room temperature before opening to help prevent condensation.

When stored properly, unopened matcha can last up to one year. Once opened, matcha is best enjoyed within 60 to 90 days.

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