Ceremonial Grade Japanese Matcha Powder

Bright green, sweet, and full of umami.

Our matcha comes from the Uji region of Kyoto, Japan, and it's packed fresh in Baltimore. It tastes grassy and sweet, with a deep umami finish and a note of unripe banana. Whisk it straight, pour it over ice with milk, or shake it into lemonade.

"Ceremonial grade" isn't a regulated term. One customer told us it was the best matcha she'd had in the Western Hemisphere. We'll take it.

Flavor notes: grassy, sweet, umami, unripe banana
Ingredients: matcha green tea
Allergens: made in a facility that handles tree nuts.
Caffeine: high (still less than a cup of coffee)

How to Make It

• In your matcha bowl, whisk 1.5 teaspoons (3 g) with a splash of 175 to 195°F water (or cold) into a smooth paste. Think brownie batter, no clumps.
• Add about 1/3 cup more water and whisk in a zig-zag with your bamboo whisk until frothy.
• Iced: pour over ice and your milk of choice. Hot: top with steamed milk.

Sizes

Pouch (40 g, about 13 drinks) · Large Pouch (200 g, about 66 drinks). The large pouch saves you $25 over buying five small ones, and subscribers save 10%.

Storage

Once opened, use within 3 to 6 months, kept in an airtight, light-safe container.

Questions

Is it really ceremonial grade?
Nobody regulates the term "ceremonial." It's a Western marketing term, and honestly, are you having a ceremony with this matcha or making a latte? It comes from Uji, Kyoto.

How many drinks does a pouch make?
About 13 from the 40 g pouch and 66 from the 200 g, at 3 g per 12 oz. Lighter or stronger, that's 10 to 20 (40 g) or 50 to 100 (200 g).

Do I need a bamboo whisk?
It makes the smoothest, frothiest cup. A small handheld battery-operated frother works otherwise.