Organic 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 young, tender shade-grown leaves, stone-milled into a fine powder and smooth enough to drink on its own, whisked with water.

Culinary grade matcha typically uses later harvests and a more robust, bitter profile designed to stand up to milk, sugar, and baking.

This organic Uji matcha is ceremonial grade. It is smooth and low in bitterness, at home in a traditional bowl yet versatile enough for everyday matcha lattes and iced matcha.

For best flavor and color, use within 1–2 months after opening, keeping the pouch tightly sealed in a cool, dark place.

Matcha is light- and oxygen-sensitive. Once opened, oxidation slowly dulls both the bright green color and the fresh aroma, so press out excess air and reseal after each use.

Refrigeration after opening helps slow oxidation — keep the pouch tightly sealed and let it return to room temperature before opening to avoid condensation. Each batch carries a best-before date on the packaging.

Yes. Its smooth, low-bitterness profile carries well through milk, including oat milk, for a clean, balanced matcha latte, and it is equally good over ice.

For a latte, whisk 1–2 grams with a small amount of hot water into a smooth paste first, then add milk. For iced matcha, shake or stir it with cold water and pour over ice.

This is a blend of three first-harvest Uji cultivars. Samidori contributes vivid color and a focused umami, Okumidori adds softness and depth, and early-harvest Yabukita brings fresh green character and structure.

Blending these three balances color, umami, and sweetness into a smooth, well-rounded everyday cup, rather than showcasing a single cultivar's character.

No — this is the final batch. We are retiring this particular blend as we refine our organic range after this year's harvest, so once this stock sells out it will not be restocked.

If you enjoy it, we would suggest stocking up while it lasts. For an ongoing option, our other organic Uji matcha offers the same care and certified organic quality — you will find it in the related products below.

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.