Kaze - Samidori Yabukita Ceremonial Matcha from Uji, Kyoto

Kaze is a ceremonial matcha blend from Uejima Tea Farm in Wazuka, Uji, Kyoto. Named after the Japanese word for wind, it carries a lightness in the cup that matches its name - floral, gently fruity, and distinctly refreshing. Built on a Samidori and Yabukita blend, Kaze is one of the most approachable and aromatic ceremonial matchas in the Chaseki range.

About Kaze

Kaze is part of our Ceremonial Matcha collection and is sourced exclusively from Uejima Tea Farm in Wazuka - one of the traditional tea-growing villages within the Uji region of Kyoto.

The blend combines two cultivars: Samidori, which contributes a smooth, creamy texture and refined sweetness, and Yabukita, Japan's most widely grown cultivar, which brings a bright, slightly astringent freshness and a distinct mineral-chalky structure. Together, they produce a cup that is lighter and more aromatic than a single-cultivar umami-forward matcha, without sacrificing ceremonial depth.

Kaze is recommended for usucha and latte preparations, making it a versatile daily ceremonial matcha for both home use and café menus.

Taste Profile

Mouthfeel: Light to medium, creamy Finish: Medium, clean Umami: Moderate Astringency: Slight, opens into sweetness Flavor Notes

Kaze opens with a light to medium body and a clean, medium finish. A gentle astringency meets the palate on entry - present but never sharp - and softens quickly into a natural fruitiness. Floral notes of rose define the character of this matcha, lifted by hints of raspberry across the mid-palate. A creamy texture carries through the sip, grounded by a distinct mineral and chalky undertone that adds structure without heaviness. The finish is light and refined, with the rose impression lingering cleanly after the last sip.

How to Prepare Kaze

Best suited for:

• Usucha
• Matcha lattes
• Cold whisk matcha

Kaze's floral and fruity profile translates well across preparation styles. In usucha, the delicate aromatics come through clearly with minimal interference. In milk-based lattes, the rose and raspberry notes hold their own without being overwhelmed. For koicha, we recommend stepping up to Tempaku or Tori, where greater body and umami depth are better suited to thick preparation.

How Kaze Compares

If you prefer a richer, deeper umami profile with less astringency and a more savory-vegetal character, Toyo Mukashi (Samidori single cultivar) is the natural step up. If you want more complexity - smokier, richer, with roasted depth alongside the floral notes - Tempaku is the better match. Kaze sits at the lighter, more aromatic end of our ceremonial range: accessible in price, distinctive in character, and well suited to those drawn to floral and fruity profiles over heavy umami.

Origin & Sourcing

Kaze is produced by Noriyasu Uejima, a 5th generation tea farmer running Sourokuen (爽緑園) - Uejima Tea Farm - in Wazuka, Kyoto. Uejima-san is one of the most respected figures in Wazuka's tea world and holds a rare distinction: he is the only farmer ever to achieve a perfect score in Kyoto's 90-year-old tea tasting competition.

The Uejima family has grown tea in Wazuka for five generations, steadily expanding from a small family plot to over 4 hectares of tea fields across Wazuka, Kyotanabe, Kamo, and Ide. The tencha used for Kaze is shade-grown in Kyotanabe, where the terroir of Uji's inland tea country and generations of farming knowledge shape the final cup.

Uejima-san grows pesticide-free and chemical-free, and has built his reputation on direct relationships with the people who drink his tea. His philosophy is simple: "The tea I make is what you drink when your heart is thirsty."

Chaseki was the first tea supplier in Thailand to introduce Uejima-san's matcha to the Thai market, listing his products in our portfolio in 2020 - years before his work gained wider international recognition. Every batch is traceable to its farm of origin, with full cultivar transparency and no intermediaries between field and cup.

Trusted by Thailand's Matcha Community

Kaze is poured daily in cafés, restaurants, and teahouses across Thailand - from independent matcha bars in Chiangmai to Bangkok's specialty café scene. Chaseki has specialized in Japanese matcha since November 2018 and has supplied Thailand's professional tea industry since 2020, training more than 2,500 students through workshops on matcha preparation, sourcing, and business. Its approachable price point and distinctive floral character make Kaze a consistent reorder across our B2B client base.

Sizes & Packaging

Kaze is available in one format:

• 30g vacuum-sealed can

THB 870 per can. Wholesale pricing available for verified B2B accounts. The vacuum-sealed can protects aroma, color, and freshness from the moment it leaves Wazuka to the moment you open it.

How to Store Matcha

Store Kaze in the fridge or freezer, sealed in its original can or an airtight container. Keep away from strong-smelling foods - matcha absorbs odors quickly. Return to room temperature before opening to avoid condensation. See FAQ 4 below for full storage guidance.

Learn More

New to matcha preparation or curious about the difference between cultivars? Explore our educational library and video tutorials to build your matcha knowledge.

Frequently Asked Questions

Is Kaze good for matcha lattes?

Yes. Kaze works well in lattes and milk-based preparations. Its floral and fruity character - notes of rose and raspberry - comes through in milk without being overwhelmed. The slight astringency also provides a clean edge that stops the drink from tasting flat.

How does Kaze compare to Toyo Mukashi?

Toyo Mukashi (Samidori single cultivar) is richer in umami, smoother, and more savory-vegetal in character. Kaze blends Samidori with Yabukita, which introduces a slight astringency, a brighter fruitiness, and a distinct floral note. Kaze suits those who prefer a lighter, more aromatic profile. Toyo Mukashi suits those who want a deeper, umami-forward cup.

What does the Yabukita cultivar contribute to Kaze?

Yabukita is Japan's most widely grown tea cultivar, valued for its bright, fresh character and structural clarity. In Kaze, it brings the slight astringency, mineral-chalky undertone, and the lift that makes the floral and fruity notes of the Samidori stand out. The result is a cup that is lighter and more aromatic than a pure Samidori matcha.

Is Kaze suitable for beginners?

Yes. Kaze's floral and fruity profile is approachable, especially for those who find heavier umami-forward matchas unfamiliar. The slight astringency is present but not sharp. At THB 870 for 30g, it is also one of the more accessible ceremonial matchas in our range.

What is the difference between Ceremonial, Daily, and Latte Matcha?

At Chaseki, matcha is categorized by intended use rather than by a single quality label. Ceremonial Matcha is crafted for traditional preparation such as usucha and koicha, offering depth, balance, and refined structure. Daily Matcha is designed for regular enjoyment, combining good umami with freshness and versatility across preparation styles. Latte Matcha is selected for milk-based and cold preparations, where clarity, smoothness, and consistency are key.

Is this matcha suitable for beginners?

Yes. All Chaseki matcha is suitable for beginners, though different styles suit different preferences. Daily Matcha and Latte Matcha are especially approachable due to their balance and ease of preparation, while Ceremonial Matcha offers a deeper experience for those interested in traditional preparation.

How should I choose the right matcha for my use?

If you enjoy traditional preparation with water, start with Ceremonial or Daily Matcha. If you plan to prepare matcha lattes, cold whisk matcha, or mixed drinks, Latte Matcha or Daily Matcha is the best choice. Each product page includes preparation recommendations to help you choose confidently.

How should I store matcha properly?

Matcha should be stored in the fridge or freezer to protect it from light, heat, and oxygen, all of which affect color, flavor, and freshness. Proper cold storage helps extend the shelf life of matcha significantly. When stored in the fridge, matcha stays fresh for up to four months after opening. In the freezer, it can maintain quality for over one year if kept unopened or well sealed.

It is essential to store matcha in an airtight container, as matcha easily absorbs surrounding odors. If placed in a fridge or freezer without proper protection, especially near strong-smelling foods such as cheese or fermented products, the matcha will absorb these odors and be permanently affected. For best results, always reseal tightly and allow matcha to return to room temperature before opening to avoid condensation.

Does matcha contain caffeine?

Yes. Matcha naturally contains caffeine as well as L-theanine, which contributes to a calmer, more sustained energy compared to coffee. The exact caffeine level depends on the cultivar, harvest, and preparation style.

Is Chaseki matcha sourced directly from Japan?

Yes. All Chaseki matcha is sourced from established tea producers in Japan, working with small and medium-sized tea farms and factories. We focus on transparency, cultivar information, and long-term relationships with our partners.

Is this matcha suitable for cafes and professional use?

Yes. Many Chaseki matcha products are available in larger formats and are used by cafes, restaurants, and professional kitchens. Daily and Latte Matcha are especially suited for consistent performance in high-volume environments.

What is the difference between single-cultivar and blended matcha?

Single-cultivar matcha is made from one tea cultivar and highlights its specific characteristics. Blended matcha combines multiple cultivars to achieve balance, consistency, or a specific flavor profile. Both styles are used intentionally, depending on the desired result.

Related Products

• Toyo Mukashi - for a richer, deeper Samidori ceremonial matcha with more umami and no astringency
• Tempaku - an award-winning ceremonial blend with greater complexity, roasted depth, and high umami
• Tori - a Samidori + Gokou blend with buttery, thick mouthfeel and long finish for those who want more body
• How to Prepare Usucha - our full guide to making a consistent bowl at home