Organic Japanese Ceremonial Matcha, Made in Japan
JAS Certified Organic · First Spring Harvest · Shade-Grown
Made from certified organic tencha grown in Japan and finished in Uji, Kyoto, this ceremonial grade matcha is built for trustworthy, everyday enjoyment. First spring harvest leaves are blended by a historic Uji tea house with over a century of experience, then milled into a fine, vibrant green powder.
Rather than relying on a single cultivar, the tea master blends several organic first-harvest lots to balance color, aroma, umami, and finish. The result is dependable from bowl to bowl: clean green notes, gentle umami, and a soft natural sweetness, with a smooth texture that whisks easily.
It is forgiving to prepare and versatile — smooth enough for a straight bowl of usucha, and balanced enough to hold its character in a matcha latte with milk or oat milk.
Packed in a resealable 50 g zip pouch, it is sized for regular use — an approachable, fully Japanese organic matcha for daily bowls.
Color
Bright, lively green — clean and even in the bowl.
Texture
Fine and silky, whisking smoothly into a light, creamy foam.
Aroma
Fresh young greens with a light vegetal note and gentle sweetness.
Taste
Clean, well-balanced umami with gentle sweetness, a mild body, and a soft, refreshing finish.
Ideal For
Everyday usucha and matcha lattes — an easy, forgiving matcha to prepare.
✓ JAS certified organic (Japanese Agricultural Standard)
✓ Made from 100% first spring harvest (ichibancha) tencha
✓ Organic tencha sourced in Japan, finished in Uji, Kyoto
✓ Blended by a historic Uji tea house with 100+ years of experience
✓ Shade-grown leaves milled into a fine, vibrant green powder
✓ Smooth, balanced profile with gentle umami and a mild, clean finish
✓ Versatile for traditional usucha and everyday matcha lattes
✓ Packed fresh in a resealable 50 g zip pouch
An approachable, fully Japanese organic matcha made for daily enjoyment.
Blended for Balance and Everyday Versatility
Rather than relying on a single cultivar, this matcha is blended from several organic first-spring harvest lots. Blending lets the tea master balance color, aroma, umami, and finish, so the matcha performs consistently from bowl to bowl.
The result is forgiving to whisk — smooth enough for a straight bowl of usucha, yet structured enough to hold its character in milk. It is an easy choice for anyone who enjoys both traditional preparation and modern, everyday matcha drinks.
Certified Organic, Made Entirely in Japan
This matcha is JAS certified organic — grown without synthetic pesticides or chemical fertilizers, and certified for both cultivation and processing in Japan. Organic first-harvest tencha is sourced from Japanese tea gardens and brought to Uji, Kyoto.
There it is blended and finished by a historic Uji tea house with over a century of experience, in one of Japan's most storied tea towns — long regarded as a birthplace of the Uji method of green tea. Keeping every step in Japan supports careful quality control and a transparent supply chain.
First Spring Harvest Tencha
This matcha is made entirely from the first spring harvest (ichibancha), when shade-grown leaves are richest in amino acids such as L-theanine. The leaves are shaded before picking to deepen their color and build gentle umami.
After harvest, the tencha is carefully milled into a fine, even powder under the supervision of experienced tea masters, preserving its fresh aroma, vibrant green color, and smooth texture.
Simple to Prepare, Easy to Enjoy
For a traditional bowl, whisk 1–2 grams with hot water (not boiling, around 75–80°C) until smooth and lightly frothy. Because the powder whisks easily, it is forgiving even if you are new to matcha.
For a latte, whisk the same amount into a little hot water first, then add milk or oat milk — it also works well with cold water for a quick, refreshing cup. Each 50 g pouch makes roughly 25–50 bowls at 1–2 g per serving.
Certified Organic — JAS
This matcha is certified organic under Japan's JAS (Japan Agricultural Standards) program, which covers both cultivation and processing. It contains no additives, fillers, or artificial ingredients — just pure Japanese matcha.
JAS organic is officially recognized as equivalent to the organic standards of the EU, USA, Canada, Australia, Switzerland, and New Zealand, among others.
Packaging and Freshness
Each 50 g resealable zip pouch is sealed in small batches to protect the matcha from light, air, and moisture. Store it in a cool, dry place away from direct sunlight, press out excess air after each use, and reseal tightly. For best flavor and color, use within 1–2 months of opening. If you refrigerate it, keep it tightly sealed and let it return to room temperature before opening to avoid condensation.
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Frequently Asked Questions
Common questions about this organic Japanese matcha
How do I prepare this matcha?
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.
What's the difference between ceremonial and culinary grade?
Ceremonial grade matcha is made from young, tender shade-grown leaves and milled into a fine powder, smooth enough to drink on its own, whisked with water.
Culinary grade matcha typically uses later harvests and a more robust, slightly bitter profile designed to stand up to milk, sugar, and baking.
This organic Japanese matcha is ceremonial grade — smooth and balanced enough to enjoy as usucha, and versatile enough for everyday matcha lattes.
How long does this matcha last after opening?
For best flavor and color, use within 1–2 months after opening, keeping the pouch tightly sealed in a cool, dry place away from sunlight.
Matcha is light- and oxygen-sensitive. Once opened, oxidation slowly dulls both the bright green color and the fresh aroma. Pressing out excess air and resealing after each use slows this down.
You can refrigerate the pouch for longer storage, but keep it tightly sealed and let it return to room temperature before opening to avoid condensation. Each batch carries a best-before date on the packaging.
Can I use this matcha in lattes?
Yes. Its clean, balanced profile and gentle umami carry well through milk, including oat milk, making a smooth, mild matcha latte with a natural green-tea character.
For a latte, whisk 1–2 grams 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. It also works well with cold water for an iced version.
Is this a single-cultivar matcha, or a blend?
This matcha is a blend. Rather than using a single cultivar, the tea master combines several organic first-spring harvest lots and balances them for color, aroma, umami, and finish.
Single-cultivar matcha showcases one variety's distinct character, while a blend like this one is built for consistency and versatility — a dependable, approachable cup from bowl to bowl, which is exactly what an everyday organic matcha should be.
Is this matcha really made entirely in Japan?
Yes. The organic tencha is grown and harvested in Japan, then blended and finished in Uji, Kyoto, by a historic tea house with over a century of experience.
Its JAS organic certification covers both cultivation and processing in Japan, so every step — from leaf to finished powder — takes place domestically. That gives a transparent, fully Japanese supply chain behind each pouch.
Is matcha caffeinated?
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.
