Ujido: Uji-Rooted Matcha House Since 1832

Ujido's Ceremonial Blend is a unique 80/20 mixture that combines 80% first harvest ceremonial grade with 20% second harvest culinary grade matcha. This proprietary blend creates a distinctive flavor profile that balances the delicate sweetness of first harvest leaves with the more robust character of second harvest matcha.

Unlike pure ceremonial grade matcha that uses only first harvest leaves, this blend offers a more complex taste experience while maintaining the smooth texture expected from ceremonial quality. The same matcha found in Ujido's Ceremonial tins, this blend represents their approach to creating usucha (thin tea) that appeals to contemporary palates while honoring traditional preparation methods.

Ujido's Black Ginger Matcha represents their specialty grade category, incorporating black ginger into stone-ground matcha for enhanced functional benefits. This innovative product moves beyond traditional matcha applications to target health-focused consumers seeking functional beverages.

• Flavor Profile: Unique taste combining matcha's earthiness with black ginger's warming spice
• Production: Stone-ground with added black ginger ingredients
• Applications: Designed for functional beverages and health-focused preparations rather than traditional tea ceremonies
• Benefits: Combines matcha's antioxidants with black ginger's metabolic properties

Ujido's stone grinders operate at precisely 48 revolutions per minute to preserve the delicate properties of their matcha while maintaining optimal particle size. This careful speed produces only 30 grams of powder per hour per stone grinder, demonstrating their commitment to slow, meticulous processing.

This specific grinding speed prevents heat buildup that could damage the tea's cellular structure and volatile compounds. The deliberate pace ensures consistent particle distribution across their ceremonial, culinary, and specialty grades while maintaining the vibrant green color and smooth texture that characterizes authentic Uji matcha from Kyoto's renowned growing region.

Ujido traces its origins to 1832 when a humble tea farmer established the business in Kyoto's Uji region, building upon over 800 years of matcha cultivation history that began with Buddhist monk Eisai's introduction of tea seeds from China. This nearly 200-year heritage positions Ujido within the authentic lineage of traditional Japanese matcha production.

The brand maintains time-honored techniques including hand-picking young tender leaves, traditional shading methods, and stone-grinding processes that have defined Uji matcha for centuries. Their commitment to these historical methods, combined with contemporary applications like their specialty Black Ginger Matcha, represents the evolution of traditional Uji craftsmanship for modern consumers.

For matcha lattes, Ujido's culinary grade is the optimal choice due to its stronger, more robust flavor profile that can stand up to milk and sweeteners. Made from slightly older leaves than their ceremonial grade, the culinary matcha maintains its distinctive taste even when mixed with other ingredients.

While Ujido's Ceremonial Blend works beautifully for traditional usucha preparation, its delicate flavor characteristics would be overwhelmed in latte applications. The culinary grade's stone-ground texture ensures smooth mixing, while its more assertive taste profile delivers the matcha flavor you expect in milk-based beverages and baking applications.