Matcha Kotobuki

Kotobuki Uji Matcha – organic, light, silky

Kotobuki Uji matcha embodies the classic Kyoto style: clean, creamy. More restrained in umami, with a long, lingering, light aftertaste. “Kotobuki” means blessing and long life in Japanese – it is no coincidence that several tea producers use this poetic expression as the name of their matcha tea.

Origin & name

• Region: Uji, Kyoto Prefecture – Japan's historic matcha center, the cradle of chanoyu.
• “Kotobuki”: traditionally means “blessing/long life”; the name often denotes top quality in Japan.

Processing

• Raw material: shaded tencha, selected without fine veins and stems, then traditionally finely ground.
• Uji craft: the essence of modern matcha making: shading → picking → steaming and drying (tencha) → fine grinding; this refined Uji practice gives it its creamy texture and rich umami.
• Organic farming: the orchards work with chemical-free farming - clean, green flavors and a clean cup.

Flavor profile

• Aroma: fresh, sweet-green aromas, almond-pistachio overtones.
• Taste: full umami, creamy sweetness, delicately gentle, with minimal bitterness.
• Body: velvety, dense, round sip.
• Aftertaste: long-lasting, clean, elegant sweetness.

Recommended preparation

Tip: always sieve your matcha and use soft water.

Usucha (thin tea)
2 g (approx. 1.5–2 cups) matcha + 60–70 ml water 75–80 °C . Whisk in a circular motion for 15–20 seconds until smooth and uniform.