Matcha: the green tea powder that has become incredibly popular in recent years, especially in the form of a latte. Originally (and traditionally), matcha has been enjoyed in Japan for centuries as “real tea,” meaning without milk. Matcha is much more than just a trend. Behind this beautiful green powder lies a long, rich (cultural) history. We’d love to invite you to explore it a little.
Although matcha is popular, it’s not always easy to drink right away. Preparing it takes some practice and the proper techniques, and finding the right amount of powder (and any additional ingredients) requires experimenting to discover the balance that works for you. Matcha naturally has a subtle bitterness, umami, and a fresh, almost grassy aroma. While delicate, this can take some getting used to — just like many people need time to get used to coffee. Give yourself the time to taste and experiment; matcha can become a wonderful experience. Matcha is also often enjoyed as an alternative to coffee because, thanks to its caffeine content, it provides a pleasant, long-lasting boost.
Why we chose this matcha
In a time where matcha is available everywhere, in all kinds of forms, qualities, and price ranges, it can be difficult to know where to look. We want to offer clarity. That’s why we currently offer one selected matcha: high quality (first harvest) at a fair price. This matcha is delicious on its own, but also perfect for a latte (hot or iced). Sometimes people say you should use a lower-quality matcha for lattes, but we disagree: even in a latte, you want good matcha — just like you would with coffee and milk.
The quality of our matcha is significantly higher than “culinary grade,” which is meant for cooking and baking and is usually cheaper and processed differently. Still, ours also works beautifully in recipes such as cakes or cookies, adding a full, rich matcha flavour. It truly elevates whatever you make. Because we wanted a matcha that shines both pure and in (hot) lattes, we particularly appreciate the kick and deep umami of this one.
Origin and production
Our matcha is a blend from several contracted farms within the same region: Shizuoka (Japan). The fact that the leaves come from multiple farms (instead of just one) does not necessarily lower the quality but does make the matcha more affordable.
Our producer grinds the matcha using a fine mill and a low-temperature method. The tea plants used for tencha leaves are shaded before harvest — a traditional technique that is essential for producing true tencha (碾茶), the name for the tea leaves before they are ground into powder.
Our matcha is also first harvest. These are younger leaves that provide higher quality. Ceremonial grade historically refers to the highest-quality first-harvest leaves used in the traditional Japanese tea ceremony (Chanoyu). Although today the term is also used for marketing to distinguish it from culinary matcha, it essentially refers to matcha with deep umami, a velvety texture, and suitable for drinking pure.
Flavour and aroma
Our matcha has a beautiful balance of soft yet rich flavour, with deep umami, natural sweetness, and a light bitterness. It’s a matcha with a kick: the umami is strong and holds up well, even in a hot latte (where matcha flavour is often muted by the milk). The aroma is fresh and delicate, with a clean, grassy scent. Of course, flavour perception is always subjective.
Don’t be misled by people who claim matcha should not be bitter at all. Matcha does have a characteristic light bitterness, and it’s one of the reasons it has been loved for centuries. Too much bitterness, especially when paired with a “fishy” flavour or smell, is undesirable. In that case, your powder may be lower quality — but it could also be due to using too much powder or water that is too hot.
Storage
Always store matcha airtight, in the dark, and in a cool place. Oxygen, light, and heat cause matcha to fade quickly and diminish in flavour. After opening, matcha tastes best within 4–8 weeks, but that doesn’t mean it’s no longer good afterward. When resealing the pouch, gently press out all the air (careful not to blow powder out!) and ensure it’s fully closed. Moisture must never come into contact with the powder, so make sure your scoop is completely dry.
The inner pouch our matcha comes in is laminated and UV-protective to keep the powder optimally fresh. Matcha always has a relatively short best-by date — not because it spoils quickly, but because the quality gradually declines. Unopened, matcha often stays good for many months. The best-by date is typically no more than one year after the first harvest to guarantee flavour and quality. Over time, colour, taste, and aroma may fade, but this does not automatically mean the product is spoiled. Always smell, look, and taste briefly: if everything seems normal, it’s usually still perfectly fine. Matcha is also sold in small quantities (like ours: 30 g), so you’ll likely finish it long before the best-by date.
Tips for making good matcha
Sift the powder before whisking to prevent clumps (they are really unpleasant). Make sure the sieve is completely dry.
Water at a maximum of 80°C. Hotter water can scorch the matcha and make it very bitter. Use boiled water that has cooled slightly, or heat water directly to 80°C.
Take good care of your chasen (bamboo whisk):
Wet the chasen before use (only up to the string). Soak it for 1–2 minutes in warm water (50–60°C) to soften the bamboo fibres so they last longer and don’t easily stain green from the matcha.
Whisk in zigzag motions (W or M) — not in a circle.
Whisk quickly but without pressing too hard. Foam is created by speed, not force; avoid hitting the bottom of the bowl to prevent wear.
Rinse immediately with lukewarm water, without soap.
Let dry on a chasen holder (kusenaoshi) in a ventilated place away from direct sunlight.
Replace your chasen when prongs break or when you can no longer create proper foam.
Never put your tools in the dishwasher.
Weighing your matcha can be helpful for consistency and discovering your ideal ratio. Too much matcha can lead to bitterness, a strong mouthfeel, or a grainy texture — and matcha contains quite a bit of caffeine. Note: a regular kitchen scale is often not accurate enough for such small amounts.
For a latte: make sure the matcha is fully dissolved in the water with no clumps before pouring it over the milk.
Standard recipe for pure matcha (usucha) — 1 serving
Sift about 2 g of matcha powder (roughly 1–2 scoops with your bamboo spoon) into your matcha bowl.
Add about 60 ml of water at max 80°C.
Whisk the matcha quickly in W- or M-motions until a creamy, fine foam forms. (Whisk quickly but don’t press too hard; foam is created by speed, not force. Avoid touching the bottom to prevent wear.)
Drink immediately.
Latte
For a matcha latte, you typically use a bit more powder (e.g., 3–4 g) and less water (around 40 ml) to whisk. Note: matcha contains a lot of caffeine! Follow the standard recipe above. In another glass, pour your milk of choice (around 150 ml) over ice cubes. You can add a sweetener of your choice to the milk first if you like. Then pour the matcha foam from your bowl over the milk. Stir and enjoy!
Prefer it warm? First prepare the matcha foam in your bowl and whisk. Pour it into a cup (and stir in your sweetener if using), then slowly add your warm, optionally frothed milk — just like making a cappuccino.
The ratios we provide are simply suggestions. It’s best to discover what you enjoy most. Tip: if your matcha tastes very bitter, try using slightly less powder next time (especially when drinking it pure).
Sets
Would you like to start making matcha but don’t know where to begin? Or are you looking for a beautiful gift for someone who loves matcha? We also offer a complete starter set: a collection of all essential tools to get started right away (incl. matcha bowl, chasen (bamboo whisk), chasen holder, and bamboo spoon). We offer this set both with matcha powder included and as a tool-only version. This way, you can choose exactly what suits you or the recipient best.
Our sets are not only functional but also aesthetically beautifully designed. The tools are made in Japan with a calm, neutral, and timeless look — loved by many, regardless of style or taste.
