Ceremonial Grade Uji Matcha from Kyoto, Japan

For a traditional bowl (usucha), sift 1–2 grams of matcha into a warm chawan, add about 60–70 ml of hot water (not boiling — around 75–80°C / 165–175°F), and whisk briskly with a chasen in a "W" or "M" motion until a fine layer of foam forms on the surface.

Avoid boiling water. Heat above 85°C extracts excess tannins and dulls the flavor. For best results, let kettle water rest for 60–90 seconds after boiling before pouring.

Ceremonial grade matcha is made from the youngest, most tender first-harvest leaves, stone-milled slowly to preserve aroma and texture. It is intended for drinking on its own, whisked with water, where its full character is on display.

Culinary grade matcha typically uses later harvests and is designed to stand up to other ingredients — milk, sugar, baked goods, ice cream — where a more robust, slightly bitter profile is desirable.

This Uji matcha is ceremonial grade. Its smooth, vibrant, low-bitterness flavor is at its best whisked in a bowl, and it also performs well in matcha lattes.

For best flavor and color, use within 1–2 months after opening, kept refrigerated in the sealed bag.

Matcha is light- and oxygen-sensitive. Once opened, oxidation begins immediately and slowly dulls both the bright green color and the fresh, vegetal aroma. Pressing out excess air and refrigerating slows this process significantly.

Before opening, an unopened bag stays fresh for around 12 months from the harvest date when stored cool and dark. Each batch carries a best-before date on the packaging.

Yes. This matcha works well both as traditional usucha and in lattes — its smooth, naturally sweet flavor and very low bitterness carry through milk, including oat milk, without turning harsh.

For a latte, whisk 1.5–2 grams of matcha with a small amount of hot water into a smooth paste first, then add warmed milk on top. This prevents clumping and keeps the bright green color.

If you drink matcha lattes every day, a culinary-grade matcha can be a more economical option — we carry both, so get in touch if you'd like a recommendation.

Yabukita is by far the most widely planted tea cultivar in Japan, valued for its reliability, balanced flavor, and vibrant green color. It is the benchmark against which many other Japanese cultivars are measured.

For matcha, Yabukita gives a smooth, well-rounded, and approachable cup that stays dependable from bowl to bowl. That consistency is exactly what makes it such a good choice for an everyday ceremonial matcha you drink regularly.

Think of this as our brilliant, smooth, everyday ceremonial matcha. It is made from first spring harvest Uji leaves and stone-milled in Kyoto, with a clean, naturally sweet flavor and a generous 100 g size for regular drinking.

Our single-cultivar matchas, by contrast, are produced in smaller quantities and lean toward more distinctive, individual cultivar character. If you want a refined matcha for daily bowls and lattes without overthinking preparation, this is the one to reach for.

Yes. Matcha contains caffeine — roughly 30–70 mg per gram of powder, depending on the cultivar and harvest. A standard bowl made with 1–2 grams therefore contains somewhere between 30 mg and 140 mg of caffeine.

For comparison, a typical cup of brewed coffee contains around 80–100 mg, and a cup of green tea around 25–30 mg.

Matcha's caffeine is generally experienced differently from coffee's, because matcha also contains L-theanine, an amino acid that promotes a calmer, more sustained kind of alertness. Many people who find coffee jittery find matcha smoother — though sensitivities vary, and we always recommend listening to your own response.