Daily Matcha Set
Daily Matcha Set (view 2)
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Daily Matcha Tasting Set

By UNEARTHED gallery
Single-cultivar and blends
Try three major growing regions: Uji, Nishio, Kagoshima
Three different tasting profiles
Freshly milled by order, stored at 2°C in Germany
UNEARTHED Gallery 4.95
★★★★★
Gallery Rating
based on 383 reviews
€75,00 €95,00
€0,83/g
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Three everyday matchas, each from a different origin, curated for daily drinking and mixed drinks.

Soju (20g) by Marukyu Koyamaen: light and creamy, no bitterness. The most approachable cup in the set.

Okumidori (40g) from Nishio, Aichi: bold and umami-rich, with a slightly astringent edge.

Matcha Kagoshima (30g): nutty and vegetal, with a clean, sweet finish.

Three producers, three growing regions, three characters: a good starting point for understanding how origin shapes matcha.

For a thick micro-foam: 1:20 (or 1:25) at 80°C. All our matcha is freshly milled by order and stored at 2°C on arrival in Germany.

FAQ

How fresh is this Matcha? Our Matcha is milled in Japan in small batches close to order and stored at 2 °C from the moment it arrives in Germany. We ship from our gallery in Munich.
How should I store Matcha? Unopened: cool, dark and dry, and the fridge is ideal. Once opened, keep the tin or pouch tightly closed and away from light, heat and moisture, and enjoy it within a few weeks for peak aroma.
How do I read the best-before date? Japanese producers usually print the best-before date in the Japanese order YY.MM.DD (year.month.day): a package marked 27.02.05 is best before 5 February 2027.
How do I prepare it? For Usucha: sift about 2 g, add 60–80 ml of water at around 80 °C and whisk in a rapid M motion until a fine foam forms. Product-specific ratios are in the description above.
Marukyu Koyamaen Matcha "Soju" (20g) (view 7)

Marukyu Koyamaen

Marukyu Koyamaen is one of the most esteemed and historic tea producers in Uji, Kyoto—Japan’s heartland of high-quality matcha. As an "Authorized Wholesale Retailer of Marukyu Koyamaen" all the blends we offer (Soju, Meiju, Oju) are specifically blended for the European Union and hence are especially low in pesticide residues.

Learn more about Marukyu Koyamaen

Uji

(Kyoto, Japan )

Uji Matcha

Uji, located near Kyoto, is renowned for its centuries-old tradition of matcha (powdered green tea) production, deeply intertwined with Japanese culture and the tea ceremony. Tea cultivation in Uji began in the early 13th century during the Kamakura period, flourishing due to the region's favorable climate and topography.

In the 16th century, Uji farmers developed the "Ōishita Saibai" shading technique, covering tea plants to enhance chlorophyll and amino acid content, resulting in the vibrant green color and rich umami flavor characteristic of high-quality matcha.

Uji matcha gained prominence through its association with the Japanese tea ceremony, particularly under the influence of tea master Sen no Rikyū, who emphasized simplicity and natural beauty. The region's dedication to traditional cultivation and processing methods has solidified its reputation as a premier matcha producer, with Uji matcha being highly esteemed both domestically and internationally.