Taste the intention.
Ceremonial grade matcha from Hangzhou's historic tea valleys. Vivid, smooth, and never bitter — the way matcha was meant to taste.
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NEW LAUNCH.
What's Behind the Color
Our leaves spend 35% longer under shade than the standard. That's where the deep green comes from, and the smooth, low-bitterness finish with it. We use first harvest only — the youngest spring leaves — stone-ground slowly enough to dissolve clean.
They grow in the valleys around Hangzhou, where shade-cultivated tea has been tended since the Song Dynasty, nearly 1,000 years ago.
“The Chaism Ceremonial Grade Matcha Green Tea Powder offers a noticeable difference in taste compared to lower grade matcha, providing a smooth and high-quality option for those seeking a ceremonial tea experience.”
Good to know
The things people ask before their first tin.
Grown in a valley near Hangzhou. The plants are shaded before harvest, and the first-harvest leaves are picked by hand, then stone-ground.
There's no official standard behind the term. Most brands use it for young, first-harvest leaves ground fine enough to drink with water alone.
Usually it's the water. Let it cool to about 80°C / 175°F, sift the powder first, and mix until there are no clumps.
No. A handheld frother or a shaker bottle mixes it smoothly in seconds. Make a paste with a little warm water first.
Keep the tin sealed and away from heat, light and moisture. Once opened, it tastes best within a month or two.
From the Journal
Recipes, brewing notes, and small ways to make the morning yours.
RECIPE · 5 MIN
The iced oat milk matcha latte, done properly
HOW TO BREW · 4 MIN
Why your matcha tastes bitter
GUIDE · 6 MIN
Silver tin, black tin, or sticks: which one is yours?
EVERYDAY · 3MIN
Matcha without a kitchen: a desk, a mug, and one stick