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the matcha tin
Ceremonial grade matcha — 30 g
What is ceremonial grade matcha?
Ceremonial grade matcha (抹茶) is the highest quality green tea powder, made from the youngest leaves of the first spring harvest. The leaves are shaded before picking, then stone-ground into a fine, vibrant green powder traditionally whisked with water in Japanese tea ceremonies.
Benefits of matcha
Characteristics of matcha
How we recommend preparing ceremonial matcha
Sift 2–3 g of matcha into your bowl to remove lumps, add a splash of hot water (75–80°C) and mix into a thin paste, then top up to 30 ml. Whisk with a bamboo chasen in a swift “W” motion until a frothy layer forms. Avoid boiling water, which makes matcha bitter.
flavour profile
Our Everyday Matcha Blend is a light, smooth matcha with a crisp umami start and a clean, green tea like finish, featuring subtle notes of green peas and hazelnut or walnuts, complemented by a hint of milky like sweetness coming from its vegetable profile.
Your Questions, Answered
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Matcha is a type of finely ground powdered green tea made from specially grown and processed shade-grown tea leaves ( that are grown in the shades during the last 3 weeks before cultivation, hence making matcha so unique ) — usually from the Camellia sinensis plant (the same plant used for all true teas).
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Matcha powder is rich in antioxidants, especially catechins like EGCG. In contrast to ordinary steeped green tea, you drink the full leaf, which offers advantages including improved focus, stress reduction, energy without jitters, and possible support for gut, liver, and heart health.
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Ceremonial grade matcha is the highest tier of shade-grown green tea powder, traditionally whisked and enjoyed on its own.
The Profile: It features a striking, vibrant jade color and a smooth, naturally sweet umami flavor with absolutely no bitterness.
London Pricing: A tin typically runs between £17 and £35, varying based on the brand and pricing strategy chosen by it.
Ceremonial grade matcha should always be May harvest and we recommend it never be less than 21 days shaded
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True ceremonial matcha is a meticulous labor of love, which justifies its premium price tag:
Shade-Grown (21–28 days): Bushes are manually covered with nets to boost chlorophyll and amino acids, creating the vibrant green color and sweet, umami flavor.
Hand-Picked Spring Harvest: (New) Farmers hand-select only the youngest, tenderest top leaves from the first harvest of the year, ensuring zero bitterness.
De-Stemmed & De-Veined: The leaves are steamed and stripped of all bitter stems and veins, leaving only the pure leaf "meat" (tencha). This drastically cuts down the final yield.
Slow Stone-Grinding: Traditional granite mills grind the leaves incredibly slowly to prevent heat from scorching the flavor. It takes a full hour to produce just one 30g tin. Although many producers now use mechanic stone grinders or bigger industrial grinders to meet huge demands that matcha has experienced in recent years.
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Yes, plain matcha is highly beneficial because you consume the whole leaf, providing a concentrated dose of antioxidants and sustained, jitter-free energy with zero sugar or calories.
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Coffee typically has more caffeine, but there are various factors based on what coffee drink you have our how much matcha you use.
Typically an espresso shot contains about 90-120 mg of caffeine.
1 gr of matcha has about 20-45 mg of caffeine. So a 2 gr usucha would have about 40 to 90 mg of caffeine