ORIGIN
UJI, JAPAN
Grown in Uji, Japan—one of the oldest and most renowned tea-producing regions-benefits from ideal climate conditions, traditional shade-growing techniques, and expert craftsmanship. The meticulous cultivation and stone-grinding process result in a vibrant green, smooth, and nutrient-rich matcha. Its superior taste make it the gold standard for matcha worldwide.
From the Gokasho area of Uji City, this family run farm's ancestors have been making tea on the same land since the Edo period. Right alongside the Uji River, their tea is harvested by hand once a year—only Spring tea-and steamed, dried, shaped, and gently ground by a traditional stone mill.
Our go to ratio
how to matcha
It takes some time to crave the taste of matcha on its own. Here is my favourite ratio when I do like to add some milk.
1. Set your kettle to 80°C/175°
(if you don't have a temperature controlled kettle, boil water and let it sit for a few minutes)
2. Sift 3g of matcha powder into a Chawan
3. Pour about 2 oz of water into the bowl (enough to cover the powder)
4. Whisk the matcha until the top layer is a nice foam
5. Pour matcha into cup
5. Add 4 oz of water
6. Add a splash of milk (cold or even better from a frother)
This is a nice place to start, then you can experiment on your own to find your favourite recipe!
FAQ
when will I get my order?
how should I store my matcha
where do you ship?
do you offer returns?
Why is good matcha so expensive?
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