Matcha from the Foothills of Mt. Fuji

Mt. Fuji Matcha is grown in Fuji City, Shizuoka, at the foot of Mt. Fuji, where tea has been cultivated for generations, shaped by the region’s climate, water, and mineral-rich soil. The collection focuses on single-origin matcha made from individual cultivars, allowing the character of each tea to come through clearly in the cup. The Mt. Fuji Matcha we carry are all organic and commonly described as “ceremonial grade” in the U.S., meaning they are smooth and refined enough to be whisked simply with water and enjoyed on their own.

What Is Matcha?

Matcha is made by grinding specially cultivated green tea leaves into a fine powder, so the whole leaf is consumed rather than steeped and removed. Its flavor can range from sweetness and deep umami to a fresh green aroma, light bitterness, and astringency. Matcha also naturally contains caffeine and L-theanine, an amino acid associated with a more relaxed, focused state, which is one reason matcha is often appreciated for the balance between alertness and calm.

Because the entire leaf is consumed, the quality of the tea itself matters greatly. Aroma, texture, color, and balance all reflect the cultivar, growing conditions, and care taken in cultivation and processing.

Why Single Origin Matters

Many matcha products are blended to create a consistent flavor from year to year. Mt. Fuji Matcha takes a different approach, presenting each cultivar on its own so its individual character is not blended away.

Yabukita

Yabukita has a deep, savory profile with pronounced umami and the familiar character often associated with Japanese green tea. It has enough depth to be enjoyed simply with water, but its fuller flavor also stands up well in a latte.

Okumidori

Okumidori is richer and smoother, with deep body, a generous aroma, and a rounded mouthfeel. Its lower astringency makes it especially suited to drinking straight as usucha, where its richness and texture can be appreciated on their own.

Tsuyuhikari

Tsuyuhikari, a cultivar developed in Shizuoka, is brighter and more refreshing, with vivid color, a fresh green aroma, subtle astringency, umami, and a hint of sweetness. Its clean profile makes it particularly appealing as a morning matcha or simply whisked with water, hot or iced.

Honoring the People Behind the Tea

The philosophy behind Mt. Fuji Matcha is not only to make high-quality tea, but to bring attention to the people who grow it. Their mission is to create a culture in which the effort and passion of producers are properly recognized, giving the makers themselves a more visible role.

That philosophy is reflected in the decision to keep the teas single-origin. Rather than smoothing away differences between cultivars or seasons, each cup preserves the character of its variety, place, and producer.

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