Uji Waka Matcha - Ceremonial Grade

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$29.99 CAD $39.99 CAD Save 25%

Uji Waka Matcha - Ceremonial Grade

Amazing Value New Release

Uji Waka Matcha - Ceremonial Grade

$29.99 CAD $39.99 CAD Save 25%

Almost gone. Only 3 left!

Packaging note: this matcha currently comes in a sealed aluminum pouch. If you prefer a reusable tin, you can add one of our matcha tins to your order.

Waka (若) is a first harvest ceremonial grade matcha from Uji, Kyoto, crafted from a blend of Yabukita, Okumidori, and Samidori cultivars.

This matcha has a very vibrant emerald green colour.

Smooth and balanced, it has a medium body with warm nutty notes, gentle umami, and a subtle sweetness that lingers.

This perfect flavour makes it enjoyable as both traditional usucha and a latte.

✦ Grade: ceremonial

✦ Harvest time: first

✦ Cultivar: Yabukita, Okumidori, and Samidori

✦ Region: Uji

✦ Flavour notes: almond, sesame, sweet pea

✦ Body: medium

✦ Best use: usucha & latte

✦ Ingredients: green tea

✦ Net weight: 30g

✦ Servings: approx. 15-30

✦ Caffeine: ~65-70 mg per serving

✦ Shelf life: 1 year (best consumed within 2 months of opening)

✦ Packaging: aluminum pouch

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Matcha Origins

Where Every Cup Begins

Good matcha starts long before it reaches your hands. It begins in different parts of Japan where it shapes the colour, aroma, and flavour.

Uji, Kyoto (京都府宇治市)

Tea cultivation in Uji dates back to the 13th century, when Buddhist monks helped spread tea growing traditions throughout Kyoto. Over time, Uji's matcha became so prized that tea jars were carried in special processions to the shoguns in Edo.

What makes Uji especially unique is its influence on how matcha is grown. In the 16th century, local tea growers developed a shading technique using woven reeds and rice straw to protect tea leaves from direct sunlight.

This practice helped create the vibrant green colour, natural sweetness, and rich umami that Uji matcha is celebrated for today.

Toronto, Ontario

Finding a matcha you love shouldn’t feel like a guessing game. You want to know how it tastes and whether it’s right for you.

We started Matcha Mornings in Toronto to make that choice easier. We carefully select matcha for different tastes, from options to enjoy on their own to bolder flavours that stand out in a latte.

We share clear tasting notes and preparation tips to help you choose with confidence and make a cup you’ll enjoy.

Have Questions?

Good Morning, Answers

Here's everything you need to know about our matcha.

There is no single “best” matcha.

Each region of Japan offers something different, with its own flavour profile, character, and experience.

We focus on sourcing matcha with consistent high quality while giving you the chance to explore the unique qualities each region has to offer.

Not always.

Ceremonial matcha is usually best for usucha (thin tea) and koicha (thick tea).

When we talk about grades, each has their own use case and not about it's quality.

A matcha cultivar is the type of tea plant used to make the matcha. It can affect the flavour, aroma, colour, and texture of the tea.

Some cultivars taste sweeter and smoother, while others may be more earthy, floral, rich, or bold. This is one reason not all matcha tastes the same.

Region, growing method, shading, harvest, and stone-milling all matter too, but the cultivar helps shape the matcha’s natural character from the very beginning.

At Matcha Mornings, we separate latte grade from culinary grade because they are not the same thing.

Latte grade matcha is made for drinks. It has enough body and flavour to hold up beautifully in milk, while still tasting smooth and balanced.

Culinary grade matcha is usually made for baking, cooking, smoothies, or recipes where matcha is mixed with stronger ingredients. It can taste more bitter, earthy, or intense on its own.