Matcha CORRIDOR. Uji

Exceptional Japanese Matcha from Uji

An exceptional Japanese matcha sourced from the region of Uji — the birthplace of Japan’s most renowned teas. Made from first-harvest tea leaves, it comes from the freshest, sweetest and most flavourful leaves of the year.

Vibrant green. Clean umami. No harsh bitterness.

Slowly stone-ground according to Japanese tradition.

Perfect for both Usucha (traditional matcha) and Koicha (a more concentrated preparation), it is suited to both curious beginners and dedicated matcha enthusiasts.

How to Prepare

Usucha – Light & Frothy

Scoop 2–3 g of matcha using a chashaku (matcha scoop), add 60–80 ml of hot water (70–80°C / 158–176°F), then whisk vigorously with a chasen (bamboo whisk) until a fine, creamy foam forms.

Pour over the milk of your choice if desired.

Koicha – Rich & Velvety

A more concentrated preparation made with more matcha and less water. The result is a thick, almost syrup-like texture that is best enjoyed slowly to appreciate its full depth of flavour.

Scoop 5–7 g of matcha, add 50-60 ml of hot water (70–80°C / 158–176°F), then whisk thoroughly with a chasen until smooth and glossy with a thick, velvety consistency.