Matcha is not just tea. It's a whole tradition — and its quality depends entirely on who produces it and how.
Our matcha comes from Ureshino, a small town in the Saga Prefecture on the Japanese island of Kyushu. Ureshino is one of Japan's oldest and most renowned tea regions, and our producer has been making tea here since 1947. They are not just a supplier — they are an institution in Japanese tea culture, with an unwavering focus on craftsmanship and quality.
Ceremonial grade matcha is the finest category — made from the youngest, most tender tea leaves, which are shielded from direct sunlight in the weeks leading up to harvest. This increases the amino acids in the leaves, giving the matcha its characteristic deep umami flavor and vibrant, clear green color. The leaves are dried, stripped of stems and veins, and then slowly ground on traditional stone mills into an ultra-fine powder.
The result is a matcha that is rich and creamy with a natural sweetness and no bitterness — exactly as ceremonial grade should be.
How to use it: Ceremonial grade is best enjoyed as traditional matcha — whisked with hot (not boiling) water into a frothy cup. The water should be about 70–80°C. It can also be used in matcha lattes, but its quality deserves to stand on its own.
Storage: Airtight container, dark and cool. Use within 4–6 weeks after opening.
