Ceremonial Matcha
Uji, Japan
Stone-ground shade-grown leaves. Vibrant, grassy, with an umami finish that lingers. The whole leaf, nothing wasted.
The Story
Matcha is shade-grown like gyokuro, then stone-ground into a fine powder. You consume the entire leaf, receiving all its nutrients and caffeine. Ceremonial grade uses only the youngest, most tender leaves, creating a naturally sweet, complex cup. It's been central to Japanese tea ceremony for over 400 years.
Flavor Notes
Perfect For
- Morning ritual
- Pre-meditation
- Focus work
- Special occasions
- When you need calm energy
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
175°F
(80°C)
Amount
1-2g (½-1 teaspoon) per 2oz
Steep Time
Whisk for 15-20 seconds until frothy
Resteeps
Single preparation
Recommended Vessel
Matcha bowl (chawan) with bamboo whisk (chasen)
Brewing Tips
Sift the matcha first to avoid clumps. Use a small amount of room-temperature water to make a paste, then add hot water. Whisk in a W or M motion, not circular. Drink immediately—matcha settles quickly.