Our Japanese tea selection brings together Uji ceremonial matcha, gyokuro, Wa no Sencha, and Shizuoka hojicha powder. Japanese green teas are usually steamed rather than pan-fired, which gives them a bright, grassy character and savoury umami.
HIJIRI-NO-SATO is our entry ceremonial matcha from Uji, smooth enough for first-time preparation and daily usucha. SEIFU is our premium ceremonial matcha from Gokashō, Uji, chosen for koicha and more focused bowl preparation.
Gyokuro is shade-grown for three weeks before harvest, giving it a rich, almost brothy depth. Wa no Sencha is clean and grassy, a good everyday Japanese green tea. Hojicha Powder "Amber" is a lightly roasted Shizuoka green tea powder for straight hojicha, warm lattes, and iced hojicha.
Over the past few years here in Hobart, Joanne has been studying matcha preparation under Allan Halyk, a Urasenke Tea Master. That training shapes how we prepare matcha at the Tea Bar and how we explain the difference between everyday matcha, ceremonial usucha, and koicha.
If you're keen to try matcha at home, have a look at our matcha tea sets for traditional preparation tools. Or drop by our Tea Bar at Salamanca Art Centre and we'll walk you through it in person.
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