Ujido
Ujido presentation
Ujido brings the authentic taste of Japan’s most celebrated tea region to matcha enthusiasts worldwide. Rooted in the legendary Uji district of Kyoto since 1832, this brand represents nearly two centuries of traditional Japanese matcha craftsmanship passed down through generations of tea masters.
Heritage From the Birthplace of Matcha
The Uji region isn’t just another tea-growing area. It’s the birthplace of Japanese matcha culture, where centuries-old cultivation techniques meet volcanic soil and ideal climate conditions. Ujido sources exclusively from this prized region, ensuring every batch carries the distinctive characteristics that made Uji famous: vibrant green color, smooth texture, and naturally sweet flavor without bitterness.
Unlike brands that compromise with Chinese tea or leaves from lesser Japanese regions, Ujido maintains strict quality standards. Every leaf follows Japan’s traditional shade-growing guidelines before being stone-ground into fine powder.
Stone-Ground Authenticity
Ujido uses traditional granite stone mills to grind shade-grown tea leaves at precise temperatures. This time-honored method preserves delicate flavor compounds and nutrients that modern processing destroys. The result is creamy, velvety matcha that dissolves smoothly whether you’re preparing ceremonial tea or crafting lattes.
From Farm to Your Cup
The brand’s “farm to latte” philosophy connects tea gardens directly to your kitchen. Ujido offers multiple grades tailored to different uses:
- Premium Ceremonial Grade for traditional whisked tea and special occasions
- Ceremonial Blend perfect for daily lattes and hot beverages
- Culinary Grade designed specifically for baking and cooking applications
Each grade meets rigorous Japanese standards, never diluted with inferior leaves or artificial additives.
Nearly 200 Years of Matcha Excellence
While many brands chase trends, Ujido has been perfecting matcha since 1832. This isn’t a lifestyle product for them—it’s a generational commitment to preserving authentic Japanese tea culture. The brand combines old-world wisdom with modern understanding of what Western matcha lovers want: consistent quality, versatile applications, and genuine taste that honors tradition.
When you choose Ujido, you’re not just buying green tea powder. You’re accessing centuries of Japanese expertise, authentic Uji terroir, and unwavering dedication to quality that never accepts shortcuts.
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Matcha produced by Ujido
Ujido offers a comprehensive range of matcha (powdered green tea) products organized into distinct quality grades, each designed for specific applications and taste preferences.
Ceremonial Grade Matcha
The flagship Ceremonial Grade represents Ujido’s highest quality offering, characterized by its smooth, delicate flavor and vibrant green color. This grade utilizes the youngest tea leaves that undergo traditional stone-grinding processes. Specifically designed for usucha (thin tea) preparation and traditional tea ceremonies, this grade delivers the authentic ceremonial experience.
Ceremonial Blend
Ujido’s Ceremonial Blend presents a unique formulation combining 80% first harvest ceremonial grade with 20% second harvest culinary grade. This carefully crafted blend aims to balance the delicate qualities of ceremonial matcha with enhanced robustness, creating a distinctive flavor profile that differs from pure first harvest varieties.
Culinary Grade Matcha
The Culinary Grade features a stronger, more robust flavor with slightly less vibrant coloring compared to ceremonial grades. Produced from slightly older leaves while maintaining stone-grinding traditions, this grade excels in lattes, smoothies, baking applications, and various culinary preparations where the matcha’s bold character can complement other ingredients.
Specialty Products
Ujido’s specialty line includes innovative products like Black Ginger Matcha, which incorporates unique flavor profiles through added ingredients such as black ginger. These specialty blends undergo stone-grinding with integrated ingredients and target functional beverage applications and health-focused consumers seeking enhanced benefits beyond traditional matcha.
All Ujido matcha grades maintain consistent stone-grinding production methods, ensuring the preservation of traditional processing techniques while meeting diverse consumer needs from ceremonial preparation to modern culinary applications. Learn more about Ujido’s product specifications.
History of Ujido
Ujido traces its roots to 1832 when a humble tea farmer established the foundation of what would become nearly two centuries of matcha excellence in Kyoto’s Uji region, the undisputed birthplace of matcha. The brand’s legacy is deeply intertwined with the broader history of Uji matcha, which spans over 800 years back to the Buddhist monk Eisai’s introduction of tea seeds from China.
Located in the highly desirable Kyoto, Uji region of Japan, Ujido has maintained its commitment to traditional cultivation methods while adapting to contemporary tastes. The company has witnessed and participated in the evolution of matcha from its ceremonial origins to its modern applications in culinary arts and specialty beverages.
Throughout its history, Ujido has adhered to the time-honored techniques of shade growing, hand-picking, and stone grinding. Their production process involves careful steaming and grinding at precisely 48 revolutions per minute, producing only 30 grams of powder per hour per stone grinder to preserve the delicate properties of the matcha.
The brand’s dedication to quality is evident in their various matcha grades, from ceremonial to culinary applications. Their Ceremonial Blend represents a unique approach, combining 80% first harvest ceremonial grade with 20% second harvest culinary grade, creating a distinctive flavor profile that balances tradition with accessibility.
Today, Ujido continues to operate from its ancestral home in the Uji region, maintaining the authentic Japanese matcha guidelines that have defined quality for centuries. The company stands as a testament to the enduring legacy of traditional matcha cultivation, bridging nearly two centuries of expertise with modern consumer needs.
4 events from Ujido's history
January 1832
Ujido Founded by Humble Tea Farmer
A humble tea farmer establishes the foundation of Ujido in Kyoto’s Uji region, beginning what would become nearly 200 years of matcha tradition. This founding moment connects Ujido to the broader 800-year history of Uji matcha cultivation that traces back to Buddhist monk Eisai’s introduction of tea seeds from China.
January 1800
Traditional Processing Methods Established
Ujido establishes its commitment to traditional matcha processing techniques including shade growing, hand-picking of young and tender leaves, and stone grinding methods. The company develops its precise grinding process at 48 revolutions per minute, producing only 30 grams of powder per hour per stone grinder to preserve delicate matcha properties.
January 1900
Grade Classification System Development
Ujido develops its comprehensive matcha grade classification system, distinguishing between ceremonial, culinary, and specialty grades based on leaf selection, processing methods, and intended applications. This system becomes fundamental to their quality control and product differentiation strategy.
January 2000
Ceremonial Blend Innovation
Ujido creates its signature Ceremonial Blend, combining 80% first harvest ceremonial grade matcha with 20% second harvest culinary grade. This innovative blend demonstrates the company’s ability to balance traditional quality standards with contemporary accessibility, creating a unique flavor profile for modern consumers.
Gallery and medias
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Frequent questions
Find below some answers to the most common questions about Ujido.
What makes Ujido's Ceremonial Blend different from pure ceremonial grade matcha?
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.
How does Ujido's Black Ginger Matcha differ from their traditional matcha grades?
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
Why does Ujido grind their matcha at exactly 48 revolutions per minute?
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.
What's the connection between Ujido's 1832 founding and modern Uji matcha traditions?
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.
Should I choose Ujido's ceremonial or culinary grade for making matcha lattes?
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.
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