How we recommend drinking this ceremonial matcha
2g or 3g matcha ⋅ 80°C ⋅ 30ml ⋅ and whisk
Compared to other varieties of matcha, this ceremonial grade has been cultivated from the first harvest of leaves, giving it a naturally sweeter and lighter taste, almost like green peas sweet, yet not to sweet. We recommend enjoying it the traditional way — simply whisked with hot water — to fully appreciate its flavour and character.
The matcha tin
| Taste | Balanced umami and sweet |
|---|---|
| Body | Full |
| Texture | Silky |
| Length | Long and smooth |
| Harvest | May |
| Tea Cultivar | Mixed |
| Origin | Wazuka, Kyoto |
| Cultivation | Shaded for 14 days |
| Processing | Steamed, Dried, Ground |
What is ceremonial grade matcha?
Ceremonial matcha is made from the youngest Spring tea leaves, shaded before harvest and stone-ground into a fine, vibrant green powder. It has a naturally sweet umami flavour with no bitterness and has traditionally been used in Japanese tea ceremonies. Because harvesting pauses through winter, the first Spring harvest is rare, highly anticipated, and considered the most premium of all matcha.
Is Haki a ceremonial grade matcha?
Yes — Haki is a true ceremonial grade matcha. It’s made from a blended cultivar of the Camellia sinensis plant, combining different varieties to create a flavour that’s not too sweet, not too bitter, and perfect for everyday use. Our matcha is shaded for at least 21 days (often up to 28), which naturally increases chlorophyll, antioxidants, and amino acids like L-theanine. This gives Haki its smooth taste, gentle energy boost, and calm focus compared to many other matcha powders.
Flavour profile
Our Everyday Matcha Blend is a light, smooth matcha with a crisp umami start and a clean, astringent finish, featuring subtle notes of green peas and hazelnut, complemented by a hint of milky primrose.
Ceremonial Grade Matcha FAQs
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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 a prized Japanese green tea celebrated for its vibrant color, refined aroma, and smooth, layered flavor. Its unique qualities come from a meticulous cultivation and production process.
Production: Only the youngest tea leaves are shade-grown for several weeks to enhance chlorophyll and flavor. They are then carefully air-dried, de-veined, de-stemmed, and slowly stone-ground into an ultra-fine powder using traditional granite mills.
Color: Premium matcha displays a luminous, vivid green hue — a hallmark of its freshness and high chlorophyll content.
Flavor: Expect a delicately balanced taste profile — naturally sweet, softly vegetal, and rich in umami, with a lingering smooth finish.
Grades: Ceremonial grade matcha represents the highest quality, offering unparalleled smoothness and elegance when whisked with water alone. Culinary grades are more robust and designed to complement recipes such as lattes, pastries, and smoothies.
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Although green tea and matcha both come from the same plant — Camellia sinensis — it's the way they're grown, harvested and processed that sets them apart.
With matcha, tea plants are shaded from around three weeks before harvesting by covering them with bamboo or black netting. This boosts chlorophyll and L-theanine, giving it that vibrant green color and naturally sweet, umami flavor.
After harvest, the youngest and most tender leaves are chosen for matcha. ( that is why we believe that first harvest spring blend matcha is so delicious) They are lightly steamed to lock in their nutrients and colour, and then air-dried, de-veined and de-stemmed to become"tencha."
De-veined and de-stemmed, the tencha is slowly ground into an exceedingly fine, silky powder — matcha. Unlike when you brew regular green tea, where you steep and then discard the leaves, with matcha you're drinking the entire leaf powdered, so you get more antioxidants and a natural energy boost.
It is worth noting that not all "matcha" green powders are the real deal. Some cheaper varieties are actually ground green tea — which is usually duller in color and more bitter in taste.
These are more often used to color desserts and drinks rather than for traditional tea ceremonies or premium brews. Always check origin, processing method, and whether it is ceremonial or culinary grade when buying matcha.
In summary:
Matcha is shade grown last weeks before harvesting to increase L-theanine ( this process makes it different to green tea )
Youngest leaves are only selected
Than air dried, de-veined and de-stemmed to become tencha ( no tencha no matcha )
Tencha than is slowly ground until it becomes matcha
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True matcha is made from "tencha," - and tencha is - steamed, de-stemmed, de-veined leaves that are then stone-ground into a very fine powder.
From Leaf to Tencha. How matcha becomes matcha (the full process):
1.Shade-growing (~3 weeks)
The tea plants are covered/shaded from sun to increase chlorophyll and L-theanine, which gives matcha its deep green color and mellow umami taste.
2. Harvest
Only the youngest, most tender top leaves are picked.
3.Steaming
The leaves are quickly steamed to stop oxidation, preserve the green color, and lock in nutrients. This is standard in Japanese green tea processing.
4.Cooling & Drying (Air-Drying)
After steaming, the leaves are air-dried, typically in machines like tencha-ro dryers.
This is the step where they begin becoming tencha in texture — flat, papery, and dry.
5.De-stemming and De-veining
The dry leaves are sorted, and the tough veins and stems are removed.
What remains is just the soft leaf blade — *this is now officially called tencha.
6.Stone Grinding
The tencha is slowly ground into fine powder.
This final powder is matcha.
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Single cultivar - matcha is made using tea leaves from just one tea plant variety, known as a cultivar (like Saemidori or Okumidori).
This doesn’t mean it’s mixed with other types of tea like black or oolong — it’s still pure green tea, just from one specific genetic variety of the Camellia sinensis plant a.k.a. green tea.
This lets you experience the pure, unique flavour and character of that specific cultivar — whether it’s extra sweet, creamy, grassy, or bold.
Blended cultivar matcha combines leaves from multiple varieties. This helps balance taste, aroma, and colour — creating a more rounded, consistent flavour.
Most traditional matcha (even high-end) is blended by expert tea makers.
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Ceremonial grade matcha is the highest quality of matcha, traditionally used in Japanese tea ceremonies. It offers a range of health and wellness benefits:
Sustained energy and focus: The natural caffeine and L-theanine provide a calm, steady energy boost without the jitters or crash.
Rich in antioxidants: Matcha is packed with catechins, especially EGCG, which help support the body’s defense against free radicals.
Enhances concentration and mood: L-theanine promotes mental clarity, balanced alertness, and relaxation at the same time.
Supports metabolism and detoxification: The chlorophyll content may help the body cleanse naturally while supporting metabolism.
Promotes overall wellness: Regular consumption can contribute to better skin health, immune support, and balanced well-being.
Because ceremonial grade matcha is made from the youngest, most delicate tea leaves, it has a smooth texture, vibrant color, and naturally sweet taste that set it apart from culinary grades.
