Ceremonial grade · Uji
Daily Ceremonial Matcha
The 50g tin · about 25 servings
- Smooth, steady lift — no jitters, no 3pm crash
- Whisks silky and naturally sweet. Never bitter
- Shade-grown, stone-milled, single origin: Uji, Japan
- One tin ≈ one month of morning rituals
What's in the tin?
How do I make it?
How does Buy 2, Get 1 Free work?
Delivery & returns
The grade matters
Not all matcha deserves the whisk.
Most matcha sold in the UK is culinary grade — the bitter, dull-green powder made for baking. matchacha is the other kind.
Ceremonial, not culinary
First-pick leaves milled for drinking straight — the grade most cafés never use, because it costs more than they'd like.
Born in Uji
The hills south of Kyoto where matcha was perfected. Our leaves are shaded for weeks before harvest — that's where the sweetness comes from.
Stone-milled slow
Granite wheels turn slowly so the powder never heats up. Heat kills aroma; patience keeps it.
Batch-tested
Every lot is checked for purity before it ships. If a harvest doesn't pass, it doesn't get a tin.
Why it feels different
Same morning. Different curve.
Matcha carries roughly two-thirds the caffeine of a coffee — but it arrives bundled with L-theanine, so the lift comes on gently and eases off without the cliff.
Illustrative of how the caffeine + L-theanine pairing is typically experienced — not a medical chart. It's tea, not medicine.
The 60-second ritual
Whisk it. Pour it. Enjoy it.
Café-quality matcha in 60 seconds — no barista required.
Make the shot
2g matcha + 60ml warm water. Whisk in a "W" motion until a fine foam forms on top. This is your base — smooth and naturally sweet.
Add your milk
Fill a glass with ice (or steam milk for hot). Pour the matcha shot over the top and watch it swirl into the milk.
Your way
Add ice for a refreshing iced latte, or sip it warm — either way it's ready in about a minute. Café-grade matcha, made at home.
Origin
From Uji, with love.
Matcha wasn't invented everywhere. It was perfected in Uji — the hills south of Kyoto where growers have shaded, picked and milled tea leaves for eight centuries.
Ours comes from a milling house that's been at this for over thirty years. Leaves are shaded for weeks before harvest, steamed the day they're picked, and ground slowly on granite so the aroma survives the journey to your tin.
That's the whole secret. Good leaves, treated gently, sealed fresh.
First sips
What our customers say.
I’ve been drinking matcha for the last 12 months now, slowly swoping out my 3 morning coffees for matcha instead and this is by far the nicest and most mellow matcha I have come across so far. When made correctly it is a smooth mild drink and well worth the little effort!
Natalie Dawsonthis powder is perfect. great product for it’s cost, as you get quite alot of powder enough for it dissolves perfectly, for a great texture and taste. it creates a nice perfect colour definitely recommend for beginners into making their own, as this was a gift and it has been so easy for them to use
Brody KentI buy this matcha every month its very good quality powder and makes for a pleasant drink, matcha is best drunk at a low heart to capture the flavour and get all the health benefits of green tea. If your used to drinking hot tea, it did take some adjustment to drinking a warm tea. The alternative is to have a cold latte matcha with Oat or nut milk.
— M. ClarkQuestions
Before you whisk.
How much caffeine is in a serving?
I'm a coffee person. Will I actually like the taste?
How long does a tin last?
Is there a subscription?
Where do you deliver?
What if I don't love it?
Buy 2, get 1 free