Uji Matcha Kirica
Ceremonial Blend
Uji Matcha Kirica
Ceremonial Blend
1 Reviews
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Kirica is a ceremonial-grade Uji matcha built on Yabukita and Okumidori tencha.
Uji lies in the Yamashiro basin, between Kyoto and Nara. Mist from the Uji and Kizu rivers tempers light and temperature over the fields. Tea has been grown here for over 800 years. The tencha is shade-grown, which builds umami in the leaf.
The leaves are ground on slow-turning stone mills. Low friction heat preserves color and aroma. The fine, even particle gives a smooth texture in water and keeps the flavor defined in milk.
Bright green color; refined aroma
Mild bitterness and astringency; smooth, mellow mouthfeel
Subtle sweetness into deep, savory umami
Whisked as usucha or in a latte. Blended to a standard rather than a single lot, so the cup stays consistent across seasons.
Grown and crafted by a producing partner awarded the Minister of Agriculture, Forestry and Fisheries Award (2025) and an Excellence Award at the 55th Japan Agricultural Awards (2026).
Details
- Ceremonial grade- Uji matcha, Kyoto, Japan- Cultivars: blend built on Yabukita and Okumidori- 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
Customer reviews
1 Reviews
Date: 10/3/2025
C.H
Verified Buyer
All of UND’s matcha is delicious, but Kirica is truly something special. It froths beautifully, with a deep, rich umami and a clean, refreshing bitterness—one sip and you instantly know it’s a premium-quality matcha.
What Uji Makes Possible
A Landscape Made for Tea
Kirica begins with the conditions that have defined Uji tea for more than eight centuries. Fertile, well-drained soils, the slopes of the Yamashiro basin, and mist from the Uji and Kizu rivers temper light and temperature across the fields.
Time has built another condition: accumulated craft. Cultivation, steaming, tencha drying, finishing, blending, and stone milling are carried forward by producers and tea makers whose methods pass from one generation to the next.
A Stable Tencha Foundation
After steaming, the leaves are dried unrolled in a brick-lined tencha furnace. The brickwork stores heat and releases radiant heat while hot air removes moisture through to the center of the leaf.
This controlled drying preserves color, aroma, and the umami developed under shade before stone milling. For repeated service, it creates a stable tencha foundation before the blend is finished for straight and milk-based recipes.
Across the Menu
Kirica gives cafés and restaurants one matcha for both straight and milk-based service. Separate recipes can be built around the same blend for usucha, lattes, and selected dessert applications.
The stone-milled powder provides a smooth texture when whisked. Its clean finish remains defined with milk, allowing the same matcha to move between a bowl and the broader menu.
