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Introducing Uji Matcha Manten, an unparalleled matcha offering that stands as the epitome of excellence in the world of matcha. Since its debut on O-Cha.com in the mid-2000s, Uji Matcha Manten has been a coveted treasure previously unavailable outside of Japan and remains an exclusive online offering through our site.

Upon experiencing this matcha, you'll be captivated by its intensely aromatic nature—the first hint of its superior quality. Sourced from a grower in Uji with a very limited production, this matcha is a rarity, supplied mainly to the local market. The availability of Manten is sporadic, making each batch a precious find.

The grower, a renowned figure in the Uji tea community and an accomplished author on the cultivation of Tencha (the precursor to matcha), has won numerous awards from the Ministry of Agriculture, Forestry, and Fisheries. His meticulous care and traditional methods ensure that Manten offers a unique taste profile that is unmatched, often chosen by tea ceremony instructors who demand only the best.

Manten is ideally suited for koicha (thick matcha), which is sweeter and milder than the more common usucha (thin matcha). This exquisite quality is derived from tea plants that are at least 30 years old, necessary for achieving the less bitter, profoundly rich flavor required for koicha. While Manten can be prepared as usucha, its exceptional properties are best expressed when served thick.

Each 30-gram package of Uji Matcha Manten offers a chance to indulge in a matcha experience that transcends ordinary. 

For those preparing it as koicha, consider pairing it with a specialized 48 prong tea whisk designed for this luxurious thick style matcha.

Discover Matcha "Chiyo Mukashi" - one of our finest offerings at O-Cha.com, renowned for its exceptional quality and versatility. This matcha strikes a perfect balance between thick (koicha) and thin (usucha) consistencies, allowing it to be prepared in either style to suit your preference. Whether you're engaging in a traditional tea ceremony or seeking a potent source of antioxidants, "Chiyo Mukashi" is an excellent choice.

As with all our products, this matcha is guaranteed fresh. We order it as needed to ensure that what you receive has not lingered on shelves but is vibrant and full of flavor. Cultivated in the prestigious tea fields of Uji, known for producing some of the best matchas in the world, "Chiyo Mukashi" is kept under refrigeration right up to shipment, maintaining its quality and freshness.

Available in 30-gram packages, Matcha "Chiyo Mukashi" is ideally portioned for both daily enjoyment and special occasions. Experience the smooth, rich flavors of a truly superior matcha, crafted with care and expertise.

This 48 prong matcha whisk is handmade in Japan especially for thick style koicha matcha. Not to be confused with imports from China, this authentic hand-made tea whisk is made in Nara Prefecture. There are over 120 different types of Nara tea whisks, with the type of material, shape and number of splines varying according to the school of tea, and also on the kind of matcha to be used.

Note: This while you could use this whisk for other types of matcha, it was designed for use with thick "koicha" matcha. For general matcha brewing, we recommend this tea whisk instead.

About our bamboo tea whisk suppler (view detailed images) - Our whisks are made by the Kubo family located near Nara Japan. You can see them in action on this well made YouTube video making whisks here:

Differences between Japanese and Chinese tea whisks... The vast majority of tea whisks encountered on the market are copies made in China, not Japan. There is almost no market for matcha whisks within China itself, nearly all are exported abroad and surprisingly, even to Japan.

Japanese craftsmen start the whisk making process using a sharp knife to chip the end of the bamboo, giving it a clean sharp break, whereas in China it  tends to be done with a file. Because of this, the tip of the whisk prongs of Japanese whisks are known to last longer.

The bamboo used in Japanese whisks is superior and is dried for well over a year before use, no fungicides are used when producing Nara tea whisks. A real Japanese whisk will cost 2 or 3 times more than a Chinese whisk, naturally. It certainly is possible to make matcha with a Chinese made whisk but for long term reliability, we recommend that you invest in the real deal.