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Mori Matcha

Ukifune - Culinary Matcha Ukifune - Culinary Matcha
Ukifune - Culinary Matcha Ukifune - Culinary Matcha Ukifune - Culinary Matcha Ukifune - Culinary Matcha

Ukifune - Culinary Matcha

Bold and vibrant — keeps its full taste in hot bakes and strong lattes

€14,95

  • Perfect for baking
  • Or a strong latte

Bold and vibrant — keeps its full taste in hot bakes and strong lattes

In stock - Get it by

  • 30 gram
  • 15 servings
  • = €0,99 per cup
  • 30 Day Free Returns
  • FREE, Fast & Fresh Shipping
  • From family farms in Uji, Japan
  • Natural caffeine, calm focus
  • Milled fresh to order, kept cold
  • For cooking, baking and lattes
Juthamas (Oil) Mekseree - Co-founder

"Our matcha is grown by small family farms in Uji who care for the land and honour tradition in every harvest.

The first harvest comes just once a year. Milled only when we order — so you taste spring fresh, all year round."

  • Ukifune is our dedicated Culinary Grade matcha, perfectly blended from a balanced combination of Okumidori, Samidori, Yabukita, and Gokou cultivars using second and third harvest leaves. This gives it a rich colour and a pleasantly, well-rounded flavour that holds its own under heat. Ideal for matcha desserts such as cakes, cookies, and icecream, as well as strong lattes where a bold tea presence is essential.

  • Stone-ground Japanese green tea (Camellia sinensis). A blend of Okumidori, Samidori, Yabukita, and Gokou cultivar tencha from second and third harvest leaves, Uji, Kyoto. No additives, no preservatives, no sugar.

  • For baking & desserts: Use 2–4 tsp per recipe depending on desired intensity. Sift matcha into dry ingredients to avoid clumps. Works beautifully in cakes, cookies, brownies, ice cream, and energy balls.

    As a strong latte: Whisk 2–3g with 30ml of hot water (80°C) to create a bold concentrated shot. Top with 150–200ml of steamed milk or plant-based alternative. Ukifune's intense flavour ensures the matcha character stands out.

    For smoothies: Blend 1–2 tsp directly into your favourite smoothie recipe for a vibrant green boost.

  • Store Ukifune matcha in a cool, dark and dry place. Keep sealed and away from strong odours. Once opened, reseal tightly and consume within 4–6 weeks for optimal freshness. Refrigeration is recommended after opening, but allow the tin to reach room temperature before opening to prevent condensation.

Taste Profile

  • Sweetness
  • Umami
  • Bitterness
  • Astringency

Tasting Notes

Bold and robust, with a rounded nutty depth.

Details

Best for
Culinary, Latte
Grade
Culinary
Cultivar
Okumidori, Samidori, Yabukita & Gokou (Blend)
Harvest
Second & Third Harvest
Region
Uji, Japan
Milling
Bead mill
Weight
30g

Our promise

Matcha as it should be

  • Milled Fresh, Kept Cold

    Milled Fresh, Kept Cold

    Cold-stored as leaf at the farm, stone-milled when we order, kept cold until it ships. That's why the green stays this green.

  • Steamed, Not Roasted

    Steamed, Not Roasted

    Traditional Japanese steaming stops oxidation the moment the leaves are picked — that's what keeps the taste smooth and the green vibrant.

  • Whole-leaf antioxidants

    Whole-leaf antioxidants

    You drink the entire stone-milled leaf, not a steeped-and-discarded infusion — all its catechins and L-theanine, not a fraction.

  • Grown in Uji, Kyoto

    Grown in Uji, Kyoto

    Japan's most celebrated matcha region. Every leaf comes from growers we know — traceable to where it's grown.

★★★★★

Victor A.

Verified review

Fantastic matcha with a rich taste. Very happy with both the product and the fast delivery.

The Producer

Uji, Japan

For centuries, Uji has been Japan's most celebrated matcha region. The green tea powder cultivated and stone-milled here is prized worldwide for its vibrant emerald color, rich umami, and gentle, bitter-free taste.

That's no coincidence: misty mornings, fertile soil, and an ideal climate, combined with traditional shade-growing, have produced tea of exceptional quality here for generations.

Read our story

Common Questions

Transparency is at the heart of our ritual. If you have further questions, our team of tea masters is ready to help

  • Ceremonial grade is made from spring's first harvest — young, tender leaves that are stone-milled into a smooth, naturally sweet matcha. It's meant to be enjoyed
    pure or in a latte. Culinary grade is picked later in the season, giving it a
    bolder, more robust flavor that holds its own in baking, cooking, and blending.
    Neither is better — they're made for different moments. If you're new to
    matcha, our ceremonial grades are the place to start.



  • Airtight, cool, and dark. Matcha's enemies are oxygen, light, heat, and time — so keep
    the lid tightly closed and store your matcha in the fridge: that's where it
    stays at its best the longest. Once opened, matcha is at its finest within one
    to two months. That's also why we sell sizes you'll actually finish: fresh
    matcha is better matcha.



  • No — a bowl of matcha contains roughly half the caffeine of a cup of coffee. But
    it works differently: matcha's caffeine comes paired with L-theanine, an amino
    acid that slows its release. Instead of a quick spike and a dip, you get
    steady, calm focus over several hours. It's why for many people, matcha has
    become the afternoon drink coffee can't be.



  • The traditional tools make a real difference: a bamboo whisk (chasen) creates the
    fine, creamy foam that makes matcha special, and a wide bowl (chawan) gives you room to whisk it properly. Want to start as simple as possible? Then the whisk
    is our first recommendation — any wide cup or bowl works to begin with. Our
    sets include everything for the full ritual.