Japanese Ceremonial Grade Matcha Powder
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Japanese Ceremonial Grade Matcha Powder

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ORIGIN STORY

Origin

Tasting Notes

Roast Level
LightMed LtMedMed DarkDark
Japanese Ceremonial Grade Matcha Powder — Origin

ORIGIN STORY

This ceremonial matcha is sourced from the renowned Matsushita Tea Garden in Kakegawa City, Shizuoka, Japan. Harvested in spring from a blend of Saemidori and Tsuyuhikari cultivars, it is stone-milled into an ultra-fine, vibrant emerald powder. The cup opens with a smooth, creamy body and layers of buttery umami, balanced by a gentle natural sweetness. Refined and lingering, this matcha is crafted for traditional preparation and mindful daily rituals.

Approximately 28 Servings 

Ingredients: Japanese Green Tea

Brew time: Whisk and enjoy / Temp 175

Serving: 1 g / 8 oz water

Product Size: 1 oz (28g)

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Tap a method to see the exact recipe — coffee dose, water, grind, and step-by-step.

Espresso

Concentrated Perfection
Time25–30 sec
Coffee18–20 g
Yield36–40 ml
GrindVery Fine
  1. Heat the machine 15–20 min. Flush water through the group head.
  2. Dose 18–20 g, grind very fine — like powdered sugar.
  3. Distribute evenly and tamp with ~15 kg pressure.
  4. Flush group briefly, lock in the portafilter.
  5. Extract 25–30 sec → stop at 36–40 ml.
  6. Sour = grind finer. Bitter = grind coarser.
  7. Stir the crema and enjoy.
Tip: Use coffee 7–21 days from roast date for best crema.Full guide →

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