Umacha Matcha Powder

Umacha Matcha Powder

Shizuoka Kakegawa Original Blend Matcha

Umacha’s matcha isn’t about being “bold” or “eye-catching.”

It’s a matcha with a clean, gentle aroma,
and a finish that feels light and smooth.

They use an original blend of matcha from
Kakegawa, Shizuoka — one of Japan’s most respected tea-growing regions.

Matcha grown in Kakegawa is known for its calm balance of umami and bitterness.
It doesn’t shout, but it has a clear, defined character.

Even when paired with milk, it never feels heavy.
Add sweetness, and the aroma of matcha still comes through.

Japan is home to countless styles of matcha.
But living in Singapore — running cafés and supplying matcha to many restaurants here — Umacha knows exactly what works in everyday life outside Japan.

This is the same matcha Umacha has refined through repeated trial and adjustment,
and continues to serve in their cafés today.

It’s a matcha they’re proud of —
and one we can confidently recommend.

Rather than a “special-occasion” cup,
this is a matcha chosen to be enjoyed again and again,
as part of daily life.

Matcha Milk Recipe

Ingredients

• Matcha powder: 1 tsp (approx. 2–3 g)
• Milk (cold or warm): 200 ml
• Sugar or honey: to taste

How to Make

1. Sift the matcha into a cup or small bowl.
2. Add 2 tbsp of warm water (about 80°C) and whisk until smooth.
3. Pour in the milk and stir well.
4. Sweeten to taste and enjoy.

Iced version
Shake or stir with cold milk and ice cubes.

Tips

• Do not use boiling water — it can make the matcha bitter.
• Matcha may settle, so give it a quick stir before drinking.

Keep it in your kitchen.
Scoop a little when the moment feels right.
Sweeter today. Lighter tomorrow.

- JX WAY - 
Matcha doesn’t have to be an event.
This is our suggestion for a matcha
you can live with every day.

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