authentic uji matcha at matchoya phuket
ceremonial grade from japan's finest tea region
from ancient tea gardens to your cup in sunny phuket
from uji, japan
our matcha comes from uji, kyoto prefecture - japan's most prestigious tea region for over 800 years. the misty mountains, rich soil, and traditional cultivation create matcha celebrated worldwide for its vibrant color, smooth taste, and superior quality.
at matchoya phuket, we bring this centuries-old tradition to blue tree, si sunthon for your daily dose of authentic japanese matcha. discover the benefits of daily matcha →
our matcha grades
three exceptional types for every matcha lover
premium uji
our premium uji matcha combines first and second harvest leaves, offering a well-balanced flavor profile with smooth umami notes and a hint of natural vanilla sweetness. perfect for daily enjoyment at our cherngtalay cafe.
ceremonial uji
the highest grade of matcha, made exclusively from the first harvest (ichibancha) of spring. features an intensely vibrant green color, delicate umami flavor, and smooth, creamy texture. learn what makes ceremonial grade special →
hojicha
a unique roasted green tea powder sourced from the prestigious marukyu koyamaen tea house (est. 1704). hojicha offers a warm, toasty flavor with notes of caramel and nuts, lower in caffeine, making it perfect for afternoon relaxation at blue tree phuket.
the traditional process
from leaf to powder: centuries of perfection
shading (kabuse)
3-4 weeks before harvest, tea plants are covered with special shade structures. this increases chlorophyll and amino acids, giving matcha its vibrant color and characteristic umami flavor.
harvesting (ichibancha)
only the youngest, most tender leaves are hand-picked during the first flush of spring. ceremonial grade uses exclusively first harvest leaves for maximum nutrients and flavor.
steaming & drying
leaves are immediately steamed to prevent oxidation, preserving bright green color and fresh flavor. stems and veins are removed, leaving pure "tencha" leaf flesh.
stone grinding
tencha is slowly ground between traditional granite stone mills. one hour produces just 30-40g of fine, silky matcha powder - preserving all flavor and nutrients.
tea cultivars
the genetics behind our exceptional matcha
okumidori
a premium cultivar known for its deep green color and strong umami character. developed in the 1970s, okumidori produces thick, robust leaves that create a rich, full-bodied matcha with excellent froth. used in both our premium and ceremonial grades.
yabukita
the most celebrated japanese tea cultivar, representing over 75% of japan's tea production. yabukita offers a perfect balance of sweetness and astringency with a refined, elegant flavor profile. exclusively used in our ceremonial grade matcha for its superior quality.
saemidori
a newer cultivar prized for its vibrant bright green color and naturally sweet flavor with minimal astringency. saemidori's smooth, mellow character makes it perfect for daily drinking, featured in our premium uji blend at matchoya phuket.
why our matcha is different
authentic uji origin
sourced directly from uji, japan's most prestigious tea region with 800+ years of matcha tradition.
stone ground
traditionally ground using granite stone mills, preserving nutrients and creating an ultra-fine, smooth powder.
shade grown
carefully shaded for weeks before harvest to maximize chlorophyll, amino acids, and that vibrant green color.
first harvest
our ceremonial grade uses only ichibancha (first flush) - the most nutrient-rich and flavorful leaves of the year.
premium cultivars
selected varieties including yabukita, okumidori, and saemidori for optimal flavor, color, and quality.
quality sourcing
our hojicha is sourced from marukyu koyamaen, a prestigious tea house established in 1704, ensuring authentic japanese quality.
global wholesale
we wholesale our premium matcha to japan, usa, united arab emirates (dubai, abu dhabi), germany, poland, and united kingdom.