Whisks smooth at 70°C
Too-hot water scorches the leaf. Ground fine enough to bloom in seconds, it froths thick without clumping — no sieve, no lumps.
First-harvest, single-origin, shade-grown
Ceremonial Grade Matcha
Stone-milled in Uji, whisked in ninety seconds. One tin, ground fresh to order — the difference between grassy bitterness and a cup that tastes of sweet cream and sea air.
Why it tastes different
Everything that makes a great bowl, nothing that dulls it
Late-harvest matcha goes bitter and dusty. We put the budget where the flavor is and cut everything that isn't.
First-harvest only
Picked in the first spring flush, when the leaf is sweetest and lowest in tannin. Later harvests never make it into the tin.
Shade-grown 21 days
Covered from the sun for three weeks before picking. That is what floods the leaf with chlorophyll and L-theanine — the jade color and the calm focus.
Stone-milled, not machined
Turned slow on granite wheels at forty grams an hour. Slow grinding keeps the powder cool, so the aroma survives instead of burning off.
Ground fresh to order
Matcha fades the moment it is milled. We grind after you order and seal it in nitrogen, so it reaches you at its brightest.
Cold-shipped in days
Kept refrigerated until it leaves us and delivered within two business days, so nothing oxidizes on a warehouse shelf.
From the same field, every year
One farm, one cultivar, one grade
We do not blend across farms to hit a price. What you whisk is a single field, tasted before it ships.
A single Uji hillside, tasted before it ships
Our matcha comes from one family farm on the hills above Uji, from a single Okumidori cultivar planted in the 1960s. Every batch is whisked and tasted before it is tinned. If a lot is grassy, thin, or dull, it does not go out — it goes into cooking grade. Only the bowls that taste of sweet cream and umami earn the ceremonial label.
- 30 grams of pure stone-milled tencha — roughly fifteen bowls per tin.
- Resealable nitrogen-flushed tin; keep it cold and it stays bright for weeks.
- Nothing added — no sugar, no filler, no color. Just the leaf, ground.
The 90-second brewing guide
| Style | Matcha | Water | Temp | Whisk |
|---|---|---|---|---|
| Usucha (thin) | 2 g | 70 ml | 70°C | Fast "M" strokes, 15 sec |
| Koicha (thick) | 4 g | 40 ml | 70°C | Slow kneading folds |
| Iced latte | 3 g | 30 ml + milk | Cold | Shake over ice |
Poured daily, in kitchens and cafés
What people taste after the first week
Real notes from people who whisk a bowl every morning. Yours could be here next.
Ready to taste matcha the way it is meant to be?
$42 with free cold-shipping and a 30-day taste guarantee. If your first bowl isn't the best you've had, we'll refund it.