can't decide?
FIND YOUR MATCHA
A MATCHA FOR EVERY OCCASION
When seeking your new favorite matcha, it's important to ask yourself a couple questions:
How do you use your matcha?
- If you enjoy your matcha ceremonially, without any additions, look for Ceremonial Grade
- If you prefer using it in baking, smoothies, or heavily sweetened, go for Culinary Grade
Usucha vs. Koicha
- Usucha (thin tea) is the most common form of ceremonially-prepared matcha
- Koicha (thich tea) uses more tea and less water, so the matcha must be extra smooth without tannins
- Remember, all koicha-grade matcha can be used for Usucha, but not the other way around
Our Offerings
A quick guide to help you decide
FOREST DEW
- Organic, Ceremonial Grade
- from Kagoshima, Kyushu
- Blend of 5 cultivars
- Best for thin tea and lattes
- (this is what we use for lattes in our shop)
- Robust and full bodied. Has a slight astringency
UJI JADE
- Pesticide-Free, Ceremonial Grade
- from Wazuka, Kyoto
- Single Samidori cultivar
- Best for thin tea
- (his is what we use for matcha bowls in our shop)
- Light and ultra-smooth. Not harsh on nerves or stomach
SHOHAKU
- Ceremonial Grade
- from Uji, Kyoto
- Blend of cultivars
- Best for thin tea or lattes
- Crisp, grassy and refreshing with a slight kick
KINRIN
- Ceremonial Grade
- from Uji, Kyoto
- Blend of cultivars
- Currently our only matcha suitable for koicha
- smooth and robust with an emphasis on the sweeter umami notes
HARUKASUMI
- Ceremonial Grade
- from Uji, Kyoto
- Only available 1 month in the spring
- Suitable for thin tea and koicha
- Light and airy with a soft and fresh sweetness
TSUBOKIRI
- Ceremonial Grade
- from Uji, Kyoto
- Only available 1 month in the Fall
- Suitable for thin tea and koicha
- Rich and brothy while being incredibly smooth
CULINARY MATCHA
- Culinary Grade
- from Uji, Kyoto
- Best for smoothies, baking/cooking and sweetened lattes
- Has full-bodied flavor and lots of tannins, so it doesn't lose flavor when mixed with other ingredients
KEEP EXPLORING
