Matcha ceremonial

Our Matcha ceremonial is Japanese green tea in its most direct form: the whole leaf, ground to a powder, whisked into water, and drunk entirely. Ceremonial grade is the tier made for exactly that — matcha good enough to drink on its own, with nothing to hide behind.

The Style

Matcha begins in the shade. The plants are covered for weeks before harvest, which slows the leaf and concentrates the chlorophyll and amino acids behind matcha's deep green color and its savory sweetness. Those shaded leaves — tencha — are stripped of stem and vein, then milled slowly, without heat, into a powder fine enough to stay suspended in water. Ceremonial grade takes the youngest, most tender leaves of the harvest and reserves them for drinking straight, rather than for baking, blending, or hiding under syrup.

Flavor Profile

Expect a vivid green bowl that whisks smooth and clump-free. The character is fresh and vegetal — a clean, leafy sweetness with a gentle umami underneath and only light astringency, a long way from the flat bitterness of culinary matcha. Whisk 3 g with 30 ml of water at 75 °C for about 25 seconds — a bamboo chasen opens the finest foam — and drink it as is, or top it with steamed milk for a latte. Origin, cultivar, and harvest shift from lot to lot; the character above is what the tier holds constant.