Everything worth asking.

Unlike steeped tea, matcha is consumed whole. The result is a richer flavour, a deeper colour, and a different kind of energy.

Our matcha is grown at the Okunoyama garden of Horii Shichimeien in Uji, Japan, a family estate with centuries of cultivation history in the region considered the finest origin for ceremonial matcha. The leaves are shade-grown to develop umami depth, hand-picked, and stone-milled into a fine powder. Single origin means exactly that: one garden, never blended.

It indicates leaves picked from the top of the plant, processed with care, and intended to be drunk rather than cooked with. Ours comes exclusively from Horii Shichimeien. You don't need to learn the grading vocabulary; that judgement is our work, not yours.

If matcha has only ever tasted bitter to you, that was the matcha, or water that was too hot. Not you.

Less than a standard espresso, but sustained over three to four hours rather than one or two. This comes from L-theanine, an amino acid naturally present in shade-grown tea. Calm, focused energy without the spike or the crash.

Coffee spikes and crashes. Matcha delivers calm, sustained focus, the kind that supports a morning without disrupting it.

The Base holds your matcha. The Pod refills when empty. The tools prepare every cup. Designed to make the ritual effortless, and worth doing every day.

The Pod sits inside it. When the Pod is empty, replace it and recycle the old one. Nothing is wasted, and nothing needs to leave your counter.

The Pod is not resealable once opened. Without the Base, your matcha is exposed to air, heat, and light, and will lose freshness quickly. The Base is what makes the system work.

The Pod goes into the Base whole. No pouring, no transferring powder, no cloud of matcha on your counter. Open, place, close. Seconds.

The Pod is aluminium, one of the few materials that recycles endlessly without losing quality. The Base is permanent. Between them, nothing is designed to be thrown away.

Most people refill every two to four weeks depending on their routine.

Other matcha can be used, but the Pod format is what guarantees freshness and the right fit.

Home + Whisk: adds the Whisk. Everything you need to make matcha properly.

Complete: the Base, Pod, and all four tools. Nothing missing.

If you're unsure, start with Home. Everything else can follow.

Sift 2g into your bowl. Add 40ml of water at 70°C. Never boiling; boiling water damages the nutrients and brings out bitterness. Whisk in a W motion until smooth and foamy. Add 120ml of water or milk to finish.

The full method, step by step: the Method page →

Replace it every three months.

The Sieve removes clumps before whisking. Always sift first.

The Bowl gives the Whisk room to move, with a wide base and high walls.

The Spoon measures the right dose for a single cup. No scale, no guessing.

Prepare the concentrate first, 2g in 30ml of hot water, then add steamed or cold milk.

Uchi's ceremonial grade has a naturally smooth, umami-rich flavour, quite different from the bitterness of lower grades. Start with a latte using your preferred milk; a touch of honey or maple syrup works well while your palate adjusts. Then try it with water to experience the full depth.

Hand wash only: no soap on the Whisk, no dishwasher for anything. Let the Whisk air dry upright so the bamboo keeps its shape, and replace it every three months.

Matcha delivered when you need it, so restocking is one thing you never think about. Subscribe on the Pod page and save up to 15%, with free delivery on every subscription order.

Adjust, pause, skip, or cancel anytime through your Uchi account.

Shipping costs and options are confirmed at checkout.

Worldwide orders may take longer, depending on destination and customs.

All subscription Pod orders include free delivery.

Pods are not returnable.
Start a return through our Return Portal.

Reach us at hey@uchimatcha.com