tea reserve

Ippodo Ummon Ceremonial Matcha

Uji, Japan

About this product

Ippodo's Ummon is the jewel of a three-century matcha tradition — the finest ceremonial-grade matcha produced by Japan's oldest continuously operating tea company (founded 1717). Ummon is reserved for the highest level of tea ceremony service, specifically koicha (thick tea) — the application that demands the greatest concentration, sweetness, and colour intensity. The name references Ummon Zenji, a Tang Dynasty Zen master, anchoring this tea's use in the spiritual tradition of chanoyu. Stone-ground from premium Uji tencha on traditional granite wheels.

The deductive profile Library

appearanceThe most vivid jade-green powder; fine particle size (less than 10 microns); the green is so saturated it appears almost luminous; whisked liquor forms a deep forest-green foam with stable microbubbles

noseMarine umami (the shade-grown theanine concentration); fresh spring grass; sweet rice note; the deep Uji terroir is immediately apparent compared to lower grades — an oceanic, mineral-green complexity

palateThick tea (koicha) application: a concentrated, sweet-bitter balance that is the archetype of the genre. The umami is extraordinary — the 20-day shade cultivation has forced the plant to accumulate theanine to unusual levels. Bitterness (EGCG polyphenols) and sweetness (theanine) exist in perfect equilibrium. No astringency at the correct temperature

finishLong, 90+ seconds of diminishing umami-sweetness; the marine mineral character of premium shade-grown tea persists as a pure clean note

Service

storageRefrigerate after opening; use within 30 days of opening; do not freeze

bc sourceIppodo online (ippodo-tea.co.jp international shipping); Fujiya Japanese Market Vancouver (limited seasonal stock)

water temperature70-75°C for usucha; 75-80°C for koicha — critical: boiling water causes bitterness and destroys theanine's sweetness

brewing for koicha2.5-3g per 40ml water at 75-80°C; chasen (whisk) approximately 70 strokes using a kneading motion (unlike usucha's brisk back-and-forth)

brewing for usucha1.5g per 60ml water at 70-75°C; vigorous back-and-forth whisking to form stable foam

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The quality ladder Library

Supreme Ceremonial GradeKoicha (thick tea) designated; highest Ippodo grade; 300-year production lineage

BelowIppodo Kan-un (thin tea / usucha grade)

ReferenceThe standard against which all other ceremonial matcha is measured

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Tasting profile

Marine umami (the shade-grown theanine concentration); fresh spring grass; sweet rice note; the deep Uji terroir is immediately apparent compared to lower grades — an oceanic, mineral-green complexity

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Pairings

contrast

Wagashi traditional

The sweetness of nerikiri bean paste creates perfect counterpoint to matcha's umami-bitter intensity. The traditional Japanese sweet bridge makes every sip of matcha more vivid.

classic dessert

complement

chocolate

White chocolate's dairy-sweetness and matcha's umami-bitter are the classic matcha confection pairing; yuzu bridges both

classic dessert

complement

pastry

Mochi's subtle sweetness is the daily companion to ceremonial matcha in Japan; the pairing has 500 years of tradition

classic pre_dessert

complement

dessert

Ummon Ceremonial Matcha's deep umami bridges the warabi mochi; the kinako and kuromitsu mirror the tea's vegetal depth

classic dessert

complement

confection

The classic chanoyu pairing: ceremonial matcha with precision-crafted wagashi; the sweet bean paste moderates matcha's bitterness and amplifies the umami finish

classic pre_dessert

bridge

dairy

Matcha bridges into the cream through both the garnish and the served tea; the pairing is self-referential and coherent

established dessert

contrast

chocolate

Blond chocolate's buttery caramel sweetness creates beautiful contrast with ceremonial matcha's green umami bitterness. Less confrontational than dark chocolate — harmony through difference.

suggested pre_dessert

elevate

seafood

Both Ummon matcha and fresh uni express extreme umami; the pairing is a convergence of ocean and mountain umami that elevates both

experimental amuse