Japanese Ceremonial Grade Matcha 30g – Highest Grade First Harvest Matcha from Uji Japan

Description

🍵 Ceremonial Grade Uji Matcha – First Harvest Perfection from Japan

Experience the purest form of Japanese tea artistry with our Highest Grade Ceremonial Matcha, sourced from the lush, mist-shrouded hills of Uji, Kyoto — Japan’s most celebrated matcha-growing region.

Hand-picked from the first harvest (Ichibancha) leaves of the spring season, this matcha embodies unmatched freshness, sweetness, and vibrant emerald colour — the mark of truly premium, stone-ground ceremonial matcha.

Each tender leaf is shade-grown for over 20 days to concentrate chlorophyll and amino acids, creating a smooth, creamy flavour with delicate umami notes.

🌿 Tasting Notes

• Aroma: Freshly cut grass, sea breeze, and a hint of sweetness

• Flavour: Velvety, mellow umami with a lingering natural sweetness

• Texture: Lush, frothy, and perfectly smooth when whisked

💫 Why You’ll Love our Ceremonial grade Matcha

• 100% First Harvest Uji Matcha – the most nutrient-dense leaves of the season

• Stone-ground to perfection in small batches to preserve freshness

• High in antioxidants (EGCG), chlorophyll, and natural L-theanine for calm focus

• Ideal for traditional matcha ceremonies, daily rituals, or mindful mornings

🌸 How to Enjoy

1. Sift 1–2 g (½ tsp) of matcha into a bowl.

2. Add 70–80 °C water.

3. Whisk in an “M” motion until frothy.

4. Sip slowly and feel centred.

I like to prepare a matcha latte rather than a matcha green tea.

🍵 How to Make a Matcha Latte (Hot or Iced)

🛍️ You’ll Need:

• 1–2 tsp ceremonial matcha powder (about 2g)

• 2 tbsp hot water (around 75–80°C — not boiling!)

• 200 ml milk or plant-based milk (oat, almond, or coconut are great)

• Optional: Sweetener (maple syrup, honey, agave, or vanilla)

☕ Step-by-Step (Hot Latte)

1. Sift your matcha
   → Use a small sifter to break up any clumps — this makes the latte silky smooth.

2. Add hot water
   → Pour in 2 tbsp of water (not boiling — it’ll scorch the matcha).

3. Whisk until frothy
   → Use a bamboo whisk (chasen) or milk frother and whisk in a “W” or “M” motion until you get a smooth, frothy green paste.

4. Heat and froth your milk
   → Warm your milk to about 65°C and froth it until it’s light and creamy.

5. Combine & sweeten
   → Pour the milk over your whisked matcha. Add sweetener if desired.

6. Enjoy mindfully
   → Sip slowly and take a deep breath — your calm moment begins here. 🌿

🧊 For an Iced Matcha Latte:

1. Follow steps 1–3 above.

2. Fill a glass with ice cubes.

3. Add your sweetener (if using).

4. Pour in cold milk.

5. Top with your matcha shot and swirl — hello, aesthetic green ombré latte! 💚

💫 Pro Tips

• Use ceremonial-grade matcha for a smooth, naturally sweet flavour.

• Avoid boiling water — it makes matcha bitter.

• For extra creaminess, try barista oat milk.

• Want café-style? Add a touch of vanilla extract or coconut cream.

🌱 Origin & Quality

• Region: Uji, Kyoto Prefecture, Japan

• Grade: Ceremonial / First Harvest (Ichibancha)

• Processing: Shade-grown, stone-milled, nitrogen-sealed for freshness

• Packaging: Airtight pouch to protect aroma and colour