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Barista-grade matcha, stone-ground in Hangzhou, shade-grown and brought to you whole. Two grades — one you drink straight, one built for milk.
Premium Matcha
Drink it straight. No milk needed.
Vivid jade colour, deep umami, and a sweetness that lingers after the bowl's empty.
Premium Matcha
Built for volume. Made for milk.
Bright and balanced, with grassy notes that cut clean through milk instead of disappearing into it. The grade for lattes and iced matcha.
Make it at home
The one you drink straight.
Sift 1.5g (¾ tsp) Grade A into a bowl or wide cup. Add 30ml water at 75°C — not boiling, never boiling — and work it into a smooth paste with a whisk or spoon. Add another 50ml of the same water. Whisk briskly in a W motion until the surface is frothy and the paste has fully dissolved. Drink immediately.
Temperature matters. Above 80°C the colour dulls and the sweetness turns bitter. Boil the kettle and let it sit 4–5 minutes first.
B holds through milk better.
Sift 2g (1 tsp) matcha into a cup. Add 30ml water at 75°C and whisk to a smooth paste — this step prevents lumps in the milk. Heat 150ml whole milk or oat milk to around 65°C (don't boil it). Pour over the paste slowly, stirring as you go. Add honey to taste if you want it sweet.
Oat milk works particularly well with Grade B — its sweetness balances the grassier notes cleanly.
Made for this.
Sift 2g matcha into a glass. Add 30ml water at 75°C and whisk to a paste. Fill the glass with ice. Pour 150ml cold oat milk or whole milk over the ice. Stir once, slowly. Sweetener optional.
The paste step matters even more here — cold liquid won't dissolve unworked powder. Always make the hot paste first, even for iced drinks.
Simple. Fast. Better than you'd expect.
Sift 1g (½ tsp) matcha. Add 80ml water at 70–75°C. Whisk until frothy with no visible clumps. Drink straight from the bowl or cup. No milk, no sweetener. Takes about 90 seconds start to finish.
New to drinking matcha straight? Start here — less powder, more forgiving than the fuller version above.
The serious one.
Sift 3g (1½ tsp) Grade A into a warmed bowl. Add only 40ml water at 80°C — barely enough to cover. Work it slowly into a thick paste using a kneading motion rather than a whisk. The result is viscous, intensely green, and deeply sweet. Drink slowly.
This only works with premium matcha — lower grades taste harsh and flat at this concentration. Don't attempt with Grade B.