Our Matcha

Sourced from Kagoshima and Kyoto, our High Ceremonial Grade Matcha is crafted for all beverage applications. Featuring a vibrant emerald green hue, a smooth, full-bodied flavor, and rich umami notes, it's the top choice for specialty cafés.

Step-by-Step Whisking and Prep Guide

  • Bloom Your Whisk (Chasen)

    Place your bamboo whisk tips in a bowl of warm water for 1–2 minutes. This softens the delicate prongs, prevents breakage, and helps you achieve a smoother, silkier microfoam.

  • Sift the Matcha

    Sift 1–2 scoops (approx. 3g) of ceremonial matcha directly into your bowl to eliminate clumps and guarantee a velvety texture.

  • Add Water

    Pour in 2 oz (60ml) of hot water (ideally 160°F–175°F / 70°C–80°C — not boiling, to protect the delicate amino acids and avoid bitterness).

  • Whisk

    Whisk briskly in a rapid "W" or "M" motion using your wrist until a rich, vibrant jade foam covers the surface.

  • Sip

    Enjoy straight as traditional Usucha, or pour directly over 6–8 oz of chilled milk (and ice) for the ultimate café-style iced matcha latte.

    Storage and Care Tips

    How should I store my matcha?

    Keep sealed tightly in its airtight tin or pouch and store in the refrigerator to protect freshness, color, and antioxidant potency. Bring to room temperature before opening to avoid condensation.

    Why soften the whisk first?

    Dry bamboo tines are brittle. Soaking the whisk in warm water flexes the prongs, extends the lifespan of your tool, and creates optimal aeration.

    Best water temperature?

    Always use water between 160°F and 175°F (70°C–80°C). Boiling water scorches delicate green tea leaves, resulting in unnecessary bitterness.