Matcha
Real Japanese matcha, sourced direct from family gardens in Uji and Kagoshima. Every tin in this collection is single-origin, stone-milled in small batches, and tested for purity before it ships. No fillers, no sugar, no leftover dust from last harvest.
What you'll find here
Three things, done properly. Ceremonial grade matcha powder for whisking straight with water. Matcha kits with the chasen, chawan, and scoop you actually need to make a bowl that froths. And the viral pink matcha: a strawberry-blended ceremonial matcha for the lattes that show up on your feed.
Ceremonial grade, not "ceremonial-style"
The phrase gets thrown around. Here it means the leaves are picked first harvest, shaded for at least three weeks, deveined, and stone-milled cold so the powder stays vibrant green. You should taste umami and a clean sweet finish, not bitterness. If you're whisking it with water, it has to be ceremonial. If you're putting it into oat milk, ceremonial still tastes better, you'll just notice less of the difference.
How to choose
If you're new to matcha, start with the matcha kit. The chasen is the part most people skip and then wonder why their matcha tastes flat. If you already have the tools, the matcha powder refill is what you want. If you're here because of an Instagram reel, the pink matcha bundle is the one.
Where we ship
We ship across the EU in 6 to 7 days, tracked. Free shipping over €40. The UK is on the way; until then we recommend ordering through a forwarder, or join the waitlist on any product page and we'll let you know when direct UK shipping is live.
Storage and freshness
Once opened, matcha oxidises. Keep the tin sealed, away from heat and light, and use within 4 to 6 weeks for peak flavor. We date every batch on the underside of the tin.
Frequently asked
Right here. We import direct from gardens in Uji and Kagoshima and ship to most of the EU within a week. No middleman, no rebranded supermarket dust.
Yes. Our gardens are JAS organic certified, and every batch is third-party lab-tested for heavy metals and pesticides. The certificates are linked from each product page.
The powder is the matcha. The kit adds the chasen (bamboo whisk), chawan (bowl), and chashaku (scoop). If you're starting out, get the kit. The whisk is the part that makes matcha foam.
Four to six weeks for peak flavor, sealed and stored cool and dark. It stays safe to drink longer, but the umami fades and the green dulls.
Shaded growing for three weeks, hand-picking the youngest leaves, deveining, then cold stone-milling at 30 grams per hour: that's the math. Cheap matcha skips most of those steps and tastes like spinach.