Organic Uji Ceremonial Matcha from Kyoto

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 enough to enjoy as usucha, and its fuller, balanced body makes it perform especially well in everyday matcha lattes.

For best flavor and color, use within 1–2 months after opening, keeping the can 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 reseal the lid after each use.

You can refrigerate the can for longer storage — keep it sealed and let it return to room temperature before opening to avoid condensation. Each batch carries a best-before date on the packaging.

Yes — in fact, lattes are where this blend is at its best. Its fuller body and light, clean astringency carry through milk, including oat milk, without turning flat, so the matcha flavor stays present rather than washed out.

For a latte, whisk 1–2 grams with a small amount of hot water into a smooth paste first, then add steamed or cold milk. It works beautifully hot or iced.

It is a blend of two cultivars: Yabukita, Japan's benchmark cultivar, prized for clean green-tea umami, and Saemidori, valued for bright color and gentle sweetness.

Single-cultivar matcha showcases one variety's character, while a blend like this is built for balance and consistency — a dependable, well-rounded cup from can to can, which is exactly what an everyday organic matcha should be.

Yes. This matcha is grown, blended, and stone-milled in Uji City, Kyoto — the historic heart of Japanese matcha, where shaded cultivation and stone milling have been refined for centuries.

Its JAS organic certification covers both cultivation and processing in Japan, so the full Uji character — bright color, clean umami, smooth texture — comes from genuine Uji production rather than leaves blended in from elsewhere.

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.