Kyoto - Ceremonial Matcha

Ceremonial Grade Matcha – Authentic, Full of Flavor and Freshly Delivered

Handcrafted
Our matcha is hand-picked, traditionally stone-ground, and air-freighted to ensure optimum freshness.

Unique taste experience
Roasting the tea leaves at a higher temperature creates a warm, nutty aroma with a soft, mild vegetal finish without bitterness.

Craftsmanship of a third generation tea farmer
This matcha is grown on a small family farm, run by experienced tea producer Mr. Kanmoto and his wife. The mineral-rich clay soil contributes to the deep flavor and intense aroma of the tea.

Traditional stone ground
Where stone mills used to be turned by hand, this is now done by machine to ensure consistent quality. The tea leaves are slowly ground between granite stones, allowing the heat to naturally bring out the flavours and aromas. This process produces a matcha with a rich, full flavour that cannot be matched with other grinding techniques.

Origin and production

• Family owned : The matcha is produced on a small-scale, family-run farm in Wazuka, run by the third generation of tea producers, the Kanmoto family.
• Soil and climate : The region is characterised by mineral-rich clay soil and a misty microclimate, which contributes to the development of deep flavours and a strong aroma in the tea.
• Cultivar : The tea leaves used are of the Okumidori cultivar, a cross between Yabukita and Shizuoka Zairai, known for its balanced umami, pleasant astringency and refreshing, elegant aroma.

Balance of roasted aromas, fresh flavors, and an umami-rich finish provides a well-rounded and satisfying experience for both new and experienced matcha drinkers.

1. Sift the matcha powder
   Use a small sieve to sift the matcha into a bowl. This will prevent lumps.
2. Add hot water
   Add about 70-100 ml of hot water (80°C) to the powder. Do not use boiling water; this will make the taste bitter.
3. Beat with a whisk
   Beat the matcha vigorously with a bamboo whisk in a W or M motion until foam forms. No whisk? Use a milk frother.
4. Enjoy immediately
   Your matcha is now ready to drink! Slightly bitter, umami, soft and full of flavor.

Tip: Add (plant-based) milk for a matcha latte, or use it in recipes such as smoothies or baking.