Ceremonial grade is the highest quality matcha, made from the youngest, most tender tea leaves of the first harvest in spring. The leaves are shade-grown for three to four weeks before picking, which boosts chlorophyll and L-theanine levels, giving ceremonial matcha its vivid green colour, natural sweetness and smooth, full-bodied flavour. It is traditionally whisked with water and drunk on its own, though it also makes a beautiful latte.

First harvest (also called ichibancha) refers to the very first picking of the season, typically in late April to May. These leaves have had all winter to absorb nutrients from the soil, which is why first harvest matcha has a richer amino acid profile, deeper colour and smoother taste than later harvests. Our ceremonial grade matcha is made exclusively from first harvest Okumidori leaves grown in Kyushu, Japan.

Ceremonial grade matcha is made from first harvest, single-cultivar leaves and is designed for traditional preparation with water or delicate lattes. It has a naturally sweet, smooth flavour with no bitterness. Our Everyday matcha is a three-cultivar blend from later harvests, built to hold its flavour through milk, ice and other ingredients. Both are JAS organic and grown in Kyushu. If you drink matcha straight or want the smoothest latte, ceremonial is the one to choose.

Yes. Every batch of our ceremonial grade matcha is JAS (Japanese Agricultural Standard) certified organic. Less than 5% of tea farms in Japan hold organic certification. With matcha, you consume the whole leaf as a fine powder, so what goes into the soil goes into you. Ours is grown without synthetic pesticides or chemical fertilisers. Vegan, gluten-free and dairy-free. Lab-tested for pesticides and radiation.

Kyushu, in southern Japan. Our ceremonial grade matcha is shade-grown and stone-ground from first harvest Okumidori tea leaves on JAS certified organic farms.

Light-bodied and smooth with a creamy mouthfeel and no bitterness. Naturally sweet with a fresh, clean finish. Where some ceremonial matchas carry a strong umami or seaweedy note, ours opens with sweetness and finishes smooth. The single-cultivar Okumidori gives it a consistent, recognisable flavour every time.

Around 15 serves using 2g per cup. One level chashaku scoop or half a teaspoon is the right amount.

Sift 2g of ceremonial grade matcha into a bowl. Add 70–80ml of water heated to around 80°C (not boiling). Whisk briskly with a bamboo chasen in a W or M motion until a smooth, frothy layer forms. For a latte, top with steamed milk of your choice.

Yes. Ceremonial grade matcha makes a beautifully smooth latte. The flavour will be lighter and more delicate than with our Everyday matcha, which is blended specifically to punch through milk. If you prefer a bolder, more matcha-forward latte, Everyday is built for that. If you prefer something smoother and sweeter where the matcha sits gently alongside the milk, ceremonial is lovely.

Sealed, cold, and out of light — the fridge is ideal once opened. An opened tin of ceremonial matcha holds its colour, aroma, and clean flavour comfortably for two to three months. After that it does not spoil; it simply softens in colour and aroma over time. Tip: let the tin come back to room temperature before opening to stop condensation forming inside.

A typical 2g serve of ceremonial grade matcha contains around 60–70mg of caffeine. Unlike coffee, matcha also contains L-theanine — an amino acid that promotes calm, focused energy without the jitters or crash. First harvest matcha tends to have higher L-theanine levels than later harvests.

Matcha contains caffeine, so it is best to consult your healthcare provider about your caffeine intake during pregnancy. Many practitioners suggest limiting caffeine to 200mg per day, which would allow for one to two serves of matcha.