Matcha tea has been central to Japanese contemplative tradition for centuries — a vibrant green brew that asks you to slow down, whisk, and simply be present with it. Our collection brings together organic ceremonial and culinary matcha powders, each sourced to honour the craft of traditional Japanese green tea making. Whether you are beginning a daily matcha practice or reaching for culinary matcha to fold into recipes, this is where your search ends.
What you will find here
The collection centres on organic matcha powder in two distinct grades. Ceremonial grade matcha is prepared for drinking on its own — smooth, vivid, and richly umami — suited to a quiet morning ritual or an afternoon moment of stillness. Culinary matcha is blended for cooking and baking: it stands up to heat, fat, and sugar without losing its character, making it a genuine pantry staple for anyone who loves Japanese green tea as a flavour.
Choosing the right matcha powder
If you plan to whisk matcha with hot water and drink it plain, a ceremonial grade matcha is the right choice — look for a bright, fresh aroma and a smooth finish with no bitterness. If you are working with matcha in sauces, smoothies, desserts, or baked goods, a culinary grade is more economical and formulated to perform under heat. Both are organic, and both will give your kitchen that distinctive Japanese green tea flavour.
How to prepare and enjoy
Ceremonial matcha is traditionally made with water heated to around 70–80 °C — never boiling, as boiling water dulls the colour and masks the subtle notes. Add one to two grams of organic matcha powder to a bowl, pour over a small amount of water, and whisk vigorously in a zigzag motion until a fine foam forms. Sip slowly. For a more portable approach, explore our travel tea sets designed to bring this ritual wherever you go.
Culinary matcha stirs directly into batters, doughs, and dressings. Start with a small amount — a teaspoon goes a long way — and adjust to taste. It pairs beautifully with anything from ice cream to salad dressings, lending that characteristic earthy, slightly sweet depth.
Frequently asked questions
What is the difference between ceremonial grade and culinary matcha?
Ceremonial grade matcha is made from younger tea leaves, shade-grown for longer to develop higher chlorophyll and L-theanine content, resulting in a smoother, more delicate flavour suited to drinking on its own. Culinary matcha is made from more mature leaves and has a bolder, slightly more bitter taste that holds its own when mixed with other ingredients.
How should I store my matcha powder?
Keep it sealed in an airtight container, away from light, heat, and strong odours. Refrigeration is not essential but helps preserve colour and flavour over time. Always use a dry scoop — moisture causes clumping and degrades the powder.
Is your matcha certified organic?
Yes. All matcha in this collection is organic matcha powder, independently certified to meet organic standards.
What does matcha taste like?
High-quality ceremonial matcha is smooth and umami-rich, with vegetal sweetness and very little bitterness. Culinary matcha is bolder and more assertive — ideal for flavour rather than a drinking experience on its own.
Can I use ceremonial matcha for cooking?
You can, though it is a waste of the finer qualities that reveal themselves in a traditional preparation. If you plan to cook with matcha regularly, a culinary grade is the better value choice.