Japanese Ceremonial Grade Matcha 30g – Highest Grade First Harvest Matcha from Uji Japan

Description �� Ceremonial Grade Uji Matcha – First Harvest Perfection from Japan Experience the purest form of Japanese tea artistry with our Highest Grade Ceremonial Matcha, sourced from the lush, mist-shrouded hills of Uji, Kyoto — Japan’s most celebrated matcha-growing region. Hand-picked from the first harvest (Ichibancha) leaves of the spring season, this matcha embodies unmatched freshness, sweetness, and vibrant emerald colour — the mark of truly premium, stone-ground ceremonial matcha. Each tender leaf is shade-grown for over 20 days to concentrate chlorophyll and amino acids, creating a smooth, creamy flavour with delicate umami notes. �� Tasting Notes Aroma: Freshly cut grass, sea breeze, and a hint of sweetness Flavour: Velvety, mellow umami with a lingering natural sweetness Texture: Lush, frothy, and perfectly smooth when whisked �� Why You’ll Love our Ceremonial grade Matcha 100% First Harvest Uji Matcha – the most nutrient-dense leaves of the season Stone-ground to perfection in small batches to preserve freshness High in antioxidants (EGCG), chlorophyll, and natural L-theanine for calm focus Ideal for traditional matcha ceremonies, daily rituals, or mindful mornings �� How to Enjoy Sift 1–2 g (½ tsp) of matcha into a bowl. Add 70–80 °C water. Whisk in an “M” motion until frothy. Sip slowly and feel centred. I like to prepare a matcha latte rather than a matcha green tea. �� How to Make a Matcha Latte (Hot or Iced) ��️ You’ll Need: 1–2 tsp ceremonial matcha powder (about 2g) 2 tbsp hot water (around 75–80°C — not boiling!) 200 ml milk or plant-based milk (oat, almond, or coconut are great) Optional: Sweetener (maple syrup, honey, agave, or vanilla) ☕ Step-by-Step (Hot Latte) Sift your matcha→ Use a small sifter to break up any clumps — this makes the latte silky smooth. Add hot water→ Pour in 2 tbsp of water (not boiling — it’ll scorch the matcha). Whisk until frothy→ Use a bamboo whisk (chasen) or milk frother and whisk in a “W” or “M” motion until you get a smooth, frothy green paste. Heat and froth your milk→ Warm your milk to about 65°C and froth it until it’s light and creamy. Combine & sweeten→ Pour the milk over your whisked matcha. Add sweetener if desired. Enjoy mindfully→ Sip slowly and take a deep breath — your calm moment begins here. �� �� For an Iced Matcha Latte: Follow steps 1–3 above. Fill a glass with ice cubes. Add your sweetener (if using). Pour in cold milk. Top with your matcha shot and swirl — hello, aesthetic green ombré latte! �� �� Pro Tips Use ceremonial-grade matcha for a smooth, naturally sweet flavour. Avoid boiling water — it makes matcha bitter. For extra creaminess, try barista oat milk. Want café-style? Add a touch of vanilla extract or coconut cream. �� Origin & Quality Region: Uji, Kyoto Prefecture, Japan Grade: Ceremonial / First Harvest (Ichibancha) Processing: Shade-grown, stone-milled, nitrogen-sealed for freshness Packaging: Airtight pouch to protect aroma and colour