Japanese Ceremonial Matcha
Why this tea is so good

Japanese Ceremonial Matcha Loose Green Tea

4 reviews
$27.49
($2.20 per cup)
366 in stock

A top-grade organic matcha loose leaf tea, sourced from Wahoken garden, in Kagoshima Prefecture.

Crafted from just the tender first flush of the Saemidori cultivar.

Made from precious Tencha - shade-grown green tea, the leaf is de-veined and de-stemmed and ground using traditional ceramic stones to a fine powder. This meticulous crafting results in a tea of great depth and intensity.

This is ceremonial grade matcha for whisking; it can also be enjoyed as an iced tea or added to cold-pressed juice and smoothies. We recommend whisking to a smooth paste with a little cold water first and then diluting for an iced tea or to add to your juice. Cold extraction takes about 1 hour, use 4-5g per litre of cold water.

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*All prices quoted in USD and will be converted automatically at checkout.
Customer Reviews
4.2 Based on 4 Reviews
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Filter Reviews:
J
02 October 2021
Janina
United States United States

A lovely matcha.

Today I added steamed milk for a high end latte that I enjoyed with sliced pears. Will order more.

Japanese Ceremonial Matcha
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JR
23 September 2021
Jill R.
United States United States

Ceremonial matcha: Sublime and Elegant

A sublime, elegant matcha to be savored alone, or with deserving friends. This will definitely make my Christmas gift list a whole lot easier!

Japanese Ceremonial Matcha
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JR
23 August 2021
Jill R.
United States United States

Ceremonial Matcha: Sublime and Elegant

This oh-so enjoyable matcha produces a sublime, elegant brew at the recommended 70°C. It’s one to savor when quietly catching up with an old friend… or simply alone, when a bit of self-care is needed.

Japanese Ceremonial Matcha
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CB
26 March 2021
Cormac B.
Germany

Ceremonial Matcha: A bit disappointing

Having lived in Japan, I have to say I found the quality of this matcha disappointing. The overbearing bitterness doesn't leave much room for anything else. That said, it is affordable compared to other ceremonial grade matcha teas out there.

Japanese Ceremonial Matcha
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Tasting Notes

Smooth and creamy, with a natural sweetness and rich umami notes.

Quantity

Use 0.07oz (2 scoops with a traditional bamboo Chashaku spoon) of Matcha for 2.37fl oz of water. (2g per 70ml).

Temperature

For the optimum infusion use 158°F (70°C) water. Some people may prefer 176°F (80°C) for more intense tannins.

Time

Make a fine paste with 10ml of water. Add the remaining water and whisk vigorously in a M or W shape until a fine foam is created.

Cost Per Cup

$2.20 per cup based on 0.07oz of leaf per 5.1fl oz of water and 1 infusion.

Make the most of your matcha

Rosemary Wilkinson White Matcha Bowl

Stoneware and white glaze matcha bowl, with a painted indent, handmade in London, UK.

Each bowl has been designed and handmade so you can whisk your lovely, frothy matcha and drink straight from the bowl.

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Matcha Scoop & Whisk

This is a blue/green stoneware and slip bowl, with a glorious pearl glaze. Each is made individually.

Each bowl has been designed and handmade so you can whisk your lovely, frothy matcha and drink straight from the bowl.

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The garden is on the southern tip of Japan’s most southerly Kyushu island. The farm is around 100 hectares and run by Yasuhisa Horiguchi - a great innovator and lover of the soil. Like all our farmers he believes that best soil produces the best tea that is best for us.

However the use of pesticides and herbicides in the growing of tea for matcha is extremely common practice. The shading of the leaf that takes place before harvesting to increase the amino acids, including theanine, enhances the flavour inestimably- but also increases the prevalence of pests.

He began using natural pests to counter the leaf eaters. Then in 2014 Horiguchi-san witnessed a hurricane pass over the tea and found that it removed all the pests and their eggs. He was so inspired that he created his very own machine, using high pressure air and water – to remove pests without chemicals. He calls it “the Hurricane King”.

He checks the tea every day to assess the amount of bugs that eat the pests that eat the leaf, against the amounts of pests that eat the leaves.

If the bugs that eat the pest out number the pests, then he just lets the ecosystem do its thing.

When the number of pests that eat the leaves is higher he uses the Hurricane King to clear the leaf.

The result is natural, sustainable and delicious tea.

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