{ "id": 3278, "date": "2026-07-25T08:00:00", "date_gmt": "2026-07-25T01:00:00", "guid": { "rendered": "https:\/\/dulcedesaigon.com\/vi\/?p=3278" }, "modified": "2026-08-08T11:02:46", "modified_gmt": "2026-08-08T04:02:46", "slug": "matcha-inucha-uji-saigon", "status": "publish", "type": "post", "link": "https:\/\/dulcedesaigon.com\/en\/matcha-inucha-uji-saigon\/", "title": { "rendered": "Real Uji Matcha in Saigon: Why We Choose Inucha" }, "content": { "rendered": "

The short answer:<\/strong> The matcha in our lattes, our matcha burnt Basque, and our white-chocolate matcha cookie is real Japanese matcha<\/strong>. Our Inucha tier is ceremonial-grade, sourced from the Uji<\/a> region near Kyoto, and supplied by Inucha<\/strong>. Served right here in District 3, Ho Chi Minh City, it\u2019s shade-grown tea, not the dull green sugar-powder a lot of places pour. We chose Inucha because its founder, Diep<\/strong>, is a real authority on the source \u2014 and we\u2019re proud to serve her matcha and support a local female entrepreneur.<\/p>\n

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\"Authentic
Premium Uji Matcha lattes prepared using organic tea sourced directly from Kyoto.<\/figcaption><\/figure>\n

\ud83d\udcf8 Image: a matcha latte next to a slice of matcha burnt Basque, Dulce de Saigon District 3 \u2014
\nreplace with real photo.<\/em><\/p>\n

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What makes matcha \u201creal\u201d \u2014 and why most isn\u2019t<\/h2>\n

Matcha is shade-grown green tea, stone-milled into a fine powder. The good stuff \u2014 ceremonial grade, from regions like Uji<\/strong> near Kyoto \u2014 is vivid green, smells sweet and grassy, and tastes smooth with a clean finish. The cheap stuff is dull, dusty-tasting, and bitter, which is why so many caf\u00e9s bury it under syrup until it\u2019s basically a green milkshake.<\/p>\n

We didn\u2019t want to do that. We wanted matcha you could actually taste<\/em> \u2014 so the sourcing had to be real, not a label.<\/p>\n

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Our source: Inucha (Uji \/ Kyoto)<\/h2>\n

We use Inucha<\/strong> matcha \u2014 ceremonial-grade leaf from the Uji region, the heart of Japanese tea, where some gardens have been tended for over a hundred years<\/strong>. Inucha is run by Diep<\/strong>, a local female entrepreneur<\/strong> who brings authentic Japanese matcha to Saigon \u2014 exactly the kind of small, serious, provenance-first partner we want to support.<\/p>\n

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Diep\u2019s the authority \u2014 and that\u2019s the point<\/h2>\n

We won\u2019t pretend we stood in a tea field ourselves; we\u2019d rather be honest than borrow a story. What we did is choose the right authority.<\/p>\n

Diep\u2019s journey with Inucha began out of a genuine frustration with the \u201cmatcha\u201d available in Vietnam \u2014 much of which was either low-grade culinary powder or cut with sugar and artificial colorings. She wanted the real thing: the vibrant, umami-rich, ceremonial-grade matcha you find in traditional Japanese tea ceremonies. To get it, Diep traveled directly to the source. She visited historic tea gardens in Uji and Kagoshima, walking the fields during harvest, meeting growers whose families have been shade-growing and stone-milling tea leaves for over a hundred years.<\/p>\n

She built Inucha to bring that uncompromising standard back to Saigon. Diep doesn\u2019t just import matcha; she curates it based on strict seasonal harvests, ensuring the flavor profile \u2014 whether it\u2019s the mellow Okumidori or a complex Kyoto Premium Blend \u2014 is perfect.<\/p>\n

We serve her matcha because Diep is the authority. We trust her palate, we respect her direct-to-farm sourcing, and we are incredibly proud that every matcha latte or matcha Basque cheesecake we sell supports a driven, local female entrepreneur running a serious business.<\/p>\n

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What we make with it<\/h2>\n

The same Inucha matcha runs through the menu:<\/p>\n