Ceremonial-grade matcha is made from the youngest, shade-grown leaves of the Camellia sinensis plant. After harvest, the stems and veins are removed, and the leaf is stone-milled into a fine, vibrant powder. The result is smooth, naturally sweet, and vivid in color—crafted specifically for whisked tea rather than cooking or blending.

Our matcha is sourced directly from small producers we work with each season: Uejima Sōrokuen in Wazuka, Kyoto; Sonogi Tea Cooperative in Higashisonogi, Nagasaki; and Anshun Royal Tea Garden in Guizhou, China. Each represents a distinct terroir and philosophy of craft, from heritage Uji-style production to coastal innovation and high-mountain clarity.

Sift 2 grams (about 1 teaspoon) into a bowl, add 60–70 ml of water around 160–175 °F, and whisk briskly in a zigzag motion until a fine froth forms. Drink immediately—matcha oxidizes quickly. For a richer, syrupy texture (koicha), use more tea and whisk slowly with less water.

Yes. Because matcha uses the whole leaf, it naturally contains more caffeine than steeped green tea—typically around 60–70 mg per serving. The presence of L-theanine helps balance caffeine absorption, creating alertness without the sharp crash of coffee.