FAQ
Where is your matcha sourced?
Our matcha is sourced from a family-run farm in Kagoshima, Japan.
We order in small batches to prioritize freshness, allowing each harvest to be enjoyed at its peak in both flavour and quality.
What does “first harvest” mean?
First harvest matcha comes from the earliest spring picking of tea leaves.
These young, tender leaves produce matcha that is smoother, naturally sweeter, and less bitter than later harvests.
Is your matcha ceremonial grade?
Yes. Our matcha is first harvest ceremonial grade.
It is balanced and smooth enough to enjoy on its own, while still working beautifully in lattes and iced drinks.
What ratio of matcha to water should I use?
Start with 3–5g of matcha (about 1½–2½ teaspoons) and 30–80 ml of hot water, depending on how concentrated you like it.
Use less water for a bolder cup, or more for something lighter and smoother.
What temperature should the water be?
Matcha tastes best with water around 70–80°C.
Water that is too hot can bring out bitterness, while slightly cooler water keeps the flavour smooth and vibrant.
How should I store matcha?
Store matcha in an airtight container, away from light, heat, and moisture.
A cool, dark place is ideal to preserve flavour and colour.
How long does matcha stay fresh after opening?
For peak flavour and colour, we recommend enjoying your matcha within 1–2 months of opening.