Matcha CORRIDOR. Uji

Discover CORRIDOR's premium Japanese matcha, a vibrant green powder from the Uji region of Japan, renowned for its exceptional teas. Ground between two stone mills according to tradition, this matcha offers a balanced, umami-rich taste with a naturally silky texture.

Matcha is at the heart of the Japanese tea ceremony. Its production process – which begins several weeks before harvest – increases its chlorophyll and amino acid content, reducing bitterness while enhancing aromatic depth.

Ideal for traditional Usucha preparation as well as Koicha, this matcha will suit both enthusiasts and connoisseurs.

Whisked with a chasen or prepared in a concentrated version, it reveals all the finesse of a tea rigorously selected by CORRIDOR.

Preparation suggestions:

• Traditional preparation (Usucha): Take a small dose of matcha (2-3 g) using a Chashaku (bamboo scoop), then add a small amount of hot water (70-80°C). Whisk vigorously with a Chasen (bamboo whisk) in an N-motion until a fine and homogeneous foam is obtained.
• Koicha – Connoisseur's matcha: Used in formal ceremonies, this matcha is prepared more concentrated, with twice as much powder and less water. The result is a dense, almost syrupy texture, to be savored slowly.