Drink
more
matcha
First-flush Yabukita, shade-grown and stone-milled into a bright, smooth powder. Green energy all day, one cup at a time.
From Shizuoka
to your cup
Shaded 3–4 weeks
Covering the plants before harvest boosts umami and that electric green colour.
First-flush harvest
Hand-picked Ichibancha leaves from the Yabukita cultivar — balanced and full-bodied.
Stone-milled
Ground slowly on traditional granite mills for a powder that whisks smooth and velvety.
Certified organic
JASCERT certified, recognised as equivalent to USDA Organic and EU-BIO.
Ceremonial
matcha 30g
100% pure Japanese green tea, Grade A ceremonial. Whisk it thin and frothy, thick and glossy, or pour it over milk.
Pick your
ritual
Sift, add water just off the boil, and whisk in a quick “M” until a fine foam forms.
Thin & frothy
2g matcha · 70ml water at 80°C · whisk 15–20 seconds.
Thick & glossy
4g matcha · 30ml water at 80°C · knead slowly into a silky paste.
Creamy, hot or iced
Whisk 2g with 30ml water, then pour over 180ml of your favourite milk.
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