Uji Matcha Sui
Ceremonial Koicha Blend
Uji Matcha Sui
Ceremonial Koicha Blend
- Size
Koicha grade is the highest grade of matcha. Sui is Uji matcha made only from first-flush Okumidori, Samidori, and Saemidori tencha. The leaf is shaded for 20 days, then ground on slow-turning stone mills to keep friction heat low.
Koicha is kneaded with about four times the matcha of a standard bowl and very little water. The concentrated preparation leaves bitterness or roughness nowhere to hide. Matcha must have enough sweetness and balance to be served this way.
Pronounced sweetness with weight on the palate; dense and viscous
A smooth entry into a rich, layered taste
A long, quiet finish that stays after the bowl is empty
Graded for koicha. It also serves as a deep, concentrated usucha.
Details
- Grade: koicha
- Region: Uji, Kyoto, Japan
- Cultivars: Okumidori, Samidori, Saemidori
- Harvest: first flush only
- Shading: 20 days
- Milling: slow-turning stone mills
- Net weight: 1kg / 3kg / 5kg, packed as 1kg bags
- Sample: 20g
- Larger volumes with volume discounts; contact us for a quote
Ordering & Fulfillment
Further Reading
The Measure of Koicha
Tea Without Disguise
Koicha uses far more matcha and far less water than an ordinary bowl. The tea is kneaded into a dense, glossy texture rather than whisked into foam. At that concentration, bitterness cannot be hidden and roughness cannot be diluted.
This is why koicha is a measure of the leaf itself. The matcha must begin with sweetness, depth, and a texture able to carry its own weight.
Sui is made for that standard. Its blend of Okumidori, Samidori, and Saemidori is slowly stone-milled for a rich, smooth bowl with a long and quiet finish.
Tencha for Concentrated Service
Sui's first-flush leaves are dried unrolled in a brick-lined tencha furnace after steaming. Radiant heat from the brickwork works with hot air to remove moisture through to the center of the leaf before slow stone milling.
That sequence matters in koicha service: the finished bowl is concentrated enough to expose texture and roughness. The furnace is not a grade claim by itself; it is one controlled stage supporting the fine tencha selected for Sui.
A Dedicated Koicha Grade
Sui belongs where a menu needs a matcha selected specifically for koicha. The Okumidori, Samidori, and Saemidori blend is stone-milled slowly, preserving the sweetness and fine texture that concentrated preparation exposes.
It can also be served as a deep usucha, but its place in the range remains precise: the upper ceremonial tier for tea service that treats koicha as its own format. That distinction keeps selection clear for buyers comparing grades by use.
