MUJŌ MATCHA | Artisan Latte Blend | Uji

A Contemporary Matcha Specifically Crafted for Lattes and Smoothies

First of its kind, spring harvest, single origin Uji matcha, crafted with precision for a smooth, layered barista-style latte.

/mɯʑoː/ [ 無常 ]

: Zen Buddhist concept conveying impermanence or transience

Bold yet composed, this matcha reveals itself in layers: a verdant intensity that holds its own in a latte, and a refined subtlety when taken neat. Notes of umami and gentle sweetness surface first, giving way to roasted undertones that linger, measured, harmonious, and quietly resonant.

The refined flavour of high-grade matcha used in Chanoyū ceremonies is too delicate for milk or plant-based alternatives. Such matcha is meant to be enjoyed on its own. A latte, however, demands something different: a matcha bold enough to shine through milk while retaining its integrity.

By 2024, as matcha’s popularity spread worldwide, supermarkets and cafés were flooded with low-grade green tea powders and culinary grade marketed as “ceremonial matcha”. Yet few offered a latte-specific matcha made with real care and intention. Mujō was created to fill that gap.

Crafted by an award-winning tea farmer in Uji, Kyoto, Mujō comes from the same shade-grown spring harvest tea plants used for competition-grade matcha. Instead of the youngest leaves reserved for ceremony, it draws on slightly more mature leaves, processed with equal precision but naturally developing a deeper, more assertive flavour. The result is a matcha that stands up to milk without losing its natural character.

Most culinary matcha is ground using ball milling machines, which produce coarser, irregular particles. This results in a powder that dissolves less uniformly, can feel slightly gritty, and often separates when mixed with milk. Mujō, by contrast, is stone-milled, the same method used for high-grade ceremonial matcha. This creates an ultra-fine, uniform powder, allowing it to whisk smoothly, suspend evenly in liquids, and deliver a clean, silky texture. The fine particle size also helps the flavour remain vibrant and balanced, even in lattes or smoothies.

Traditionally, this grade of leaf is used for Okeiko, tea ceremony practice. Here, its potential is reimagined. Mujō was designed for lattes and smoothies, yet it remains exceptional as Usucha, smooth, layered, with very minimal bitterness when whisked with water.

The taste speaks clearly: bold and flavour-forward, balancing umami with nutty, roasted, and grassy notes. Robust enough for milk, refined enough to savour on its own.

About the Tea Garden

For generations, this award-winning family has cultivated a two-hectare tea garden in Uji, Kyoto, producing some of Japan’s finest Tencha, the leaf used for matcha. Their heritage dates back to the Edo period, and their reputation rests on preserving time-honored methods.

Harvesting is done entirely by hand, selecting only the freshest buds. The family also practices the rare Honzu shading method, using rice straw and reeds instead of synthetic netting, a sustainable technique now maintained by only nine farms in Japan. These traditions are central to the depth and quality of their teas.

The garden has earned several Minister of Agriculture, Forestry, and Fisheries Awards at the National Tea Competition. Through dedication and craft, the family continues to set the standard for matcha, safeguarding Japan’s tea culture while shaping its future.

Preparation method: Usucha / Latte

Cultivar: Ujihikari, Samidori, Gokou, shizen-jitate

Origin: Uji, Kyoto

Grade: Usucha / Latte grade

Elevation: 15mt above sea level

Harvest: First flush, Spring 2025

Shade: Honzu natural / Tana method, shaded for 35 days before harvest

Fertilising: Rapeseed oil cake, fish cake (tuna and bonito)

Steaming: Medium (futsūmushi)

Flavour profile: Umami forward, savoury-sweet, grassy, with nutty and creamy finish

Producer: Shimada family

Content: 100g