Kyoto Ceremonial Matcha
Green tea from Uji, Kyoto, stone-ground to a fine powder. Whisk it with warm water and it turns to velvet.
- Tasting notes
- Umami | Sweet Grass | Creamy
- Origin
- Uji, Kyoto
- Process
- Stone-Ground
- Net weight
- 100 g
Water around 70 to 80 °C. A starting point, not a rule.
Free shipping over $45. Ingredients: Green tea (matcha). Full details on pack.
Pull up a chair. This one is soft.
It starts savoury, a little like broth. Then a sweetness that reminds us of cut grass. Then something creamy that stays a while. It is the bowl you make when you have ten minutes and nowhere to be, so sit down for it.
Tasting notes
How it tastes to us
A description, not a measurement. Your water, grind and mood will move these around. Hover or tap a row.
Savoury and round, the first thing you notice.
Brew timer
Brew it with us.
Matcha, whisked
- Dose
- 2 g (about 1 tsp)
- Water
- 70 ml
- Temperature
- around 75 °C, a suggestion
- Ratio
- about 1:35
- Whisk
- about 30 s, in a W
- 0:00SiftSift the matcha into a warm bowl. Lumps out, calm in.
- 0:10PourAdd the water, a little off the boil.
- 0:18WhiskWrist only. A quick W, back and forth, not round and round.
- 0:48Sit downFine foam on top. Lift the whisk from the middle. That is it.
Make it a second. Get the bag
Temperatures and ratios are suggestions. Adjust to taste.
On the label
Every bag carries the same ruled label: tasting notes, origin, process, net weight and a brewing-guide slider. Green for matcha, cream for coffee. Everything we’d tell you across the counter.
Storage
Reseal the zip after every scoop. Keep it cool, dry and out of the sun.
Shipping & returns
Free shipping over $45. Delivery times and the returns window will be confirmed at launch; see policies.
Questions
About this one
Do I need a whisk?
A bamboo whisk (chasen) gives the finest foam, but a small milk frother or a lidded jar you can shake will get you most of the way there.
How hot should the water be?
We suggest starting around 70 to 80 °C, so a little off the boil. Treat it as a starting point and adjust to taste.
Can I make a latte with it?
Of course. Whisk it with a splash of water first so it is smooth, then add warm or cold milk.
How do I store it?
Keep the bag sealed, cool and out of the light. The fridge is fine once opened; let it come to room temperature before you open it so it stays dry.