Japanese Ceremonial Matcha

Our Ceremonial Grade Matcha is produced in the legendary tea region of Uji, Kyoto, where matcha cultivation began over 800 years ago. The tea plants are shade-grown for 21 days before harvest, boosting chlorophyll and L-theanine levels. Only the youngest, most tender leaves from the first spring harvest (ichiban-cha) are used. After steaming and drying, the leaves are stone-ground on traditional granite mills at just 40g per hour, producing an impossibly fine, vibrant jade powder. The result is a matcha with a smooth, creamy texture, natural sweetness, and rich umami depth — no bitterness whatsoever.