Matcha — 抹茶 — is essentially finely milled green tea powder known to be more nutrient than both tea and coffee. But to us, matcha is much more than that.

Matcha can be prepared as tea, following the iconic tradition of Japanese tea ceremonies, or, and is also delicious as a matcha latte or beverage as well as an ingredient baked goods and treats. See our recipes for inspiration and how to prepare the perfect cup of matcha.

Matcha contains a gentle amount of caffeine. This gives you an energy boost without the caffeine crashes.

Our collection solely includes our renowned Ceremonial Grade Matcha Powder (appropriate for use in traditional tea ceremonies and matcha latte) and our Pattiserie-grade, Yumi Matcha (that works well as an ingredient in dessert recipes or baked goods).

Matcha, similar to wine, comes in a variety of qualities and tastes. The quality and taste of matcha are shaped by factors such as the tea leaf grade, harvest methods, shading time during cultivation and farm topography. Here are a few helpful tips to determine the quality of matcha:

Colour: A more vibrant green hue corresponds to a richer and less bitter tasting matcha. A matcha with a duller green colour has likely been under prolonged exposure to the sun during cultivation resulting in a more bitter flavour from being "fried from the sun".

Aroma: High quality matcha is aromatic. Our matcha has an ooika fragrance (ooika meaning shaded). An enticing aroma that cannot be suitably described as it is best experienced. Imagine fresh top notes reminiscent of white chocolate, connoting its naturally sweet taste:

Feel: Finely milled matcha that has been ground into a delicate powder will feel very smooth. Inferior quality Matcha, on the other hand, will feel rough, with a texture like sand.

Flavour: Creamy, mellow umami and naturally sweet top notes. High grade matcha should not taste astringent or bitter. Real ceremonial grade matcha is a buttery-sweet brew on its own.