Ceremonial Grade Matcha

Ceremonial Grade Matcha. Our Matcha comes from several small producers in Japan, all dedicated to their craft. We select each matcha based on their similar flavor profiles: fresh, smooth, and toasty matcha with a clean finish. Our matcha is hand-plucked, traditionally stone-milled, and air-freighted to ensure optimal freshness. 

Origin: Kagoshima, Kyoto & Shizuoka, Japan.

Stone-milling process: In older times, stone mills used to be rotated by hand, but nowadays the rotation is automated. The leaves are funneled down and ground in between two granite stones. The heat produced by the stone mills brings out the flavors of the leaves. Stone-ground Matcha has a deep flavor which a ball mill or a jet mill cannot make.

HOW TO MAKE MATCHA: Scoop 1 teaspoon of matcha 
Slowly combine with 2.5oz of water at 175°F
Whisk to remove lumps and continue until bubbly & frothy
Sip as is or make a matcha latte

MAKE A LATTE:
Brews one 8 oz drink
Pour Matcha over 5-6 oz of steamed milk or pour over iced milk

30g
Origin: Kyoto
Technique: shade grown, freshly milled
Farm Type: Small family farm
Tasting notes: Toasty, buttery, smooth

100g
Origin: Kagoshima
Technique: shade grown, freshly milled
Farm type: family farm
Tasting notes: Nutty, silky, fresh

Flavor: The flavor of our matcha comes from firing the tea leaves in higher heat than usual. The result: a toasty, nutty-like aroma with a clean & mellow vegetal finish devoid of bitterness.