{ "id": 3278, "date": "2026-07-25T08:00:00", "date_gmt": "2026-07-25T01:00:00", "guid": { "rendered": "https:\/\/dulcedesaigon.com\/vi\/?p=3278" }, "modified": "2026-10-11T17:34:26", "modified_gmt": "2026-10-11T10:34:26", "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> For matcha in Saigon, Dulce serves matcha drinks and matcha bakes at its District 3 bakery and caf\u00e9. This article records why the team selected Inucha as its supplier; confirm the current menu before visiting.<\/p>\n

What makes matcha “real”, and why most isn’t<\/h2>\n

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

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

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

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

Diep’s the authority, and that’s the point<\/h2>\n

We won’t pretend we stood in a tea field ourselves; we’d rather be honest than borrow a story. What we did is choose the right authority.<\/p>\n

Diep’s journey with Inucha began out of a genuine frustration with the “matcha” available in Vietnam, 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 around careful tea selection and named blends for different flavor profiles.<\/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

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

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