Organic Ceremonial Grade Matcha Powder in a Tin

$19.99

The tin that lives next to the kettle.

Original: 100% organic ceremonial-grade matcha. That's the whole list.

Straight: sift 2 g (about 1 tsp) into a bowl or cup. Add 60–70 ml (2 oz) of water at 80°C / 175°F — hot, but off the boil. Whisk or froth for about 15 seconds, until a fine foam covers the top.
Hot latte: make it straight first, then pour in 180 ml (6 oz) of steamed milk, dairy or plant-based.
Iced: whisk or froth 2 g with 60 ml (2 oz) of warm water until smooth. Pour over a glass of ice and top up with 180 ml (6 oz) of cold milk or water.

Close the lid tightly after every use and keep it somewhere cool, dark and dry — away from the stove and out of the fridge door, where moisture gets in.
Air, light and heat slowly dull matcha's color and flavor, so finish an opened pack within 1–2 months. Best before: see the base of the pack.

35%

longer under shade than standard

Grown in Hangzhou's tea valleys

Sourced directly from a lush valley near Hangzhou — once the capital of the Southern Song Dynasty, and home to a golden age of Chinese green tea. Our partner farm shades its tea trees 35% longer than standard before harvest, so the leaves build up more of their natural phytonutrients.

Certified organic, nothing added

USDA Certified Organic, with no additives of any kind. The only ingredient is matcha.

Vegan
Non-GMO
Gluten-free
Sugar-free

1st

harvest of the year

First harvest, picked by hand

Ground from the tenderest first-harvest leaves, picked by hand in spring. Young leaves give matcha an exceptionally vibrant green color, a rounder, softer taste, and a mellow, rich flavor.

The whole leaf, in every cup

With matcha, you drink the whole leaf, ground fine, rather than an infusion. So every cup contains the leaf's naturally occurring L-theanine, caffeine, EGCG and other catechins — the compounds green tea is best known for.

L-theanine
Caffeine
EGCG
Other catechins

Three green iced drinks in clear glasses on a marble surface

Three ways

How we drink it

Iced matcha latte

2g matcha · 60ml water · 180ml milk · ice

Sift 2g through a fine strainer straight into the cup — this is what keeps it from going lumpy.
Add 60ml water at 80°C / 175°F. Anything hotter draws out the bitterness.
Whisk or froth for 20 seconds, until the surface holds an even foam.
Fill a glass with ice, pour in the milk, then pour the matcha over the back of a spoon for the layered look.

Oat milk keeps the colour brightest. Whole milk rounds the edges if you like it softer.

Iced matcha, straight

2g matcha · 200ml cold water · ice

Sift 2g into a shaker or jar.
Add 40ml water at 80°C / 175°F and whisk to a smooth paste first — cold water alone will never fully dissolve it.
Top with 160ml cold water and ice, then shake for 10 seconds.
Pour unstrained. The fine foam on top is meant to be there.

This is the one to drink if you want to actually taste the harvest — nothing to hide behind.

Matcha with a cream cap

2g matcha · 150ml water · 60ml cream · pinch of toasted rice

Prepare as in recipe 02, but stop at 150ml and leave room at the top.
Whip 60ml cream with a frother for 15 seconds, until it just holds its shape but still pours.
Spoon the cream over the surface so it sits rather than sinks.
Finish with a pinch of toasted rice or brown sugar.

Drink it without stirring. The first sips run cream, the last run clean matcha.

About This Tin

Close the lid tightly after every use and keep the tin somewhere cool and dark. Air, light and heat slowly dull matcha's color and flavor. We recommend finishing an opened tin within 5-7 weeks.

The silver tin is our everyday ceremonial matcha, made to work both on its own and in milk. The black tin is single origin — one valley, one harvest — with a deeper savory character, and it's best whisked with water.

Yes — in smoothies, overnight oats, desserts and baking. Where you can, add it near the end, since long, high heat flattens its flavor.

Almost always, it's too much liquid for the amount of matcha. In a latte, try a slightly heaped teaspoon, or pour in a little less milk. And sift the powder first — clumps that never dissolve are flavor that never reaches your cup.