Matcha 抹茶, pronounced 'maa-cha' is finely grounded powder from green tea leaves (tencha). It has been a common ingredient used across Asia in confectionery and beverages. It originated in China in the Tang Dynasty before it made its way to Japan where the harvesting, processing were perfected before becoming a crucial part in tea ceremonies.

In Japan, these terms are not used. Matcha is, matcha. They have matcha for confectionery use. By labelling matcha culinary, latte and ceremonial grade, you remove all aspects of flavour from their tea profile and it is a blanket grading for each matcha. These terms were created for the western society to understand what matcha they could be using and where. Everyone has their own preference for flavour, some may like a strong and bitter astringent matcha, and that does not mean it is bad. We encourage you to try different matcha grades to find the one you enjoy.

If you've come here seeking quality matcha, you've come to the right place. From Day 1, we've always held "quality matcha" in our ethos. Instead of providing one choice of matcha, we've always wanted to add matcha from different regions. It's exactly like how you would choose your wine and coffee. We've written an insightful guide on the world of matcha and which one you might suit you.

We recommend storing this in an airtight opaque container, away from light and in the fridge to slow the process of oxidisation.

Each type of matcha offers a distinct combination of the four key flavour profiles—astringency, umami, sweetness, and floral/earthy—which all contribute to the complexity and depth of the tea. By exploring the nuances of these flavours, you’ll be able to appreciate the full spectrum of taste that matcha offers.

• Astringency refreshes the palate and provides a clean, crisp finish.
• Umami  savoury depth, making the matcha feel rich and creamy.
• Sweetness softens the bitterness and adds a subtle, natural lift.
• Floral/Earthy a distinctive layer of aromatic complexity

Matcha can be used in multiple ways. Currently the most popular way is having this in a latte form. You can use a chasen (bamboo whisk), an electric frother or even shake in a bottle to mix. For a stronger matcha latte, mix 50mls warm water to 3g matcha to 90mls of milk over ice. If you are a beginner and want it mild, Try 1 - 2g matcha with 50mls milk to 150mls of milk over ice.

Temperature affects the taste of tea. If you want a mild taste of matcha, then you can mix with cold water. If you prefer a stronger taste, use 60°C water. This temperature is recommended by both tea masters we work with in Kyoto and Mie and 80°C is considered too hot. Never use 100°C to make your matcha as it will destroy the taste.

While matcha is inherently 'vegan', we cannot claim this as vegan. Matcha is made from tencha leaves which can be sourced from different farms who may use natural fertilisers such as animal manure or animal by-products.