Uji matcha has a bright green color. This color is caused by the increased amount of chlorophyll that is produced when the tea leaves are exposed to direct sunlight for several weeks prior to harvesting.

It is characterized by deep flavor and slight bitterness. Theanine, a type of amino acid, is increased by blocking sunlight. Theanine, a type of amino acid, is increased by blocking sunlight, and this is what gives Uji matcha its unique rich flavor.

It has a rich, sweet aroma, another effect of the sun-shielded cultivation method. High quality Uji matcha , Its aroma alone gives a sense of luxury.

It is a very finely ground powder and has a smooth, creamy sensation in the mouth. This unique texture is created by careful grinding on a stone mill.

The production process of Uji matcha includes the special steps of steaming the tea leaves, drying them, and finally grinding them very finely. This allows all parts of the tea leaf to be and thus provides the full range of nutrients.

The Uji area is one of the places where tea cultivation began in Japan and is famous for its long history of matcha production. This long history and tradition is one of the factors that guarantee the quality of Uji matcha.