Ceremonial Matcha

Organic ceremonial-grade matcha from Uji, Kyoto — the region in Japan most famous for matcha.

Made from first-harvest tea leaves, the youngest and most tender of the year, stone-ground into a fine, vivid green powder. Expect a smooth, naturally sweet cup with rich umami and very little bitterness.

How to enjoy

• Traditional: whisk 2 g (about 1 tsp) with 70 ml of water at 75–80°C until frothy.
• Latte: whisk with a splash of hot water, then pour over steamed or iced milk.

One 30 g tin makes about 15 servings.

Details

• 30 g tin
• Ceremonial grade
• First harvest
• Organic
• Origin: Uji, Kyoto, Japan
• Store sealed in a cool, dark place