The easy start. Creamy, warm vanilla. The best first matcha.
1. 2 g (about one teaspoon) into your bowl or cup.
2. Add about 60 ml water at around 80°C.
3. Whisk in a zig-zag motion until foamy.
4. Drink pure, or top with hot or cold milk.
Ceremonial-grade matcha. Flavouring in the flavoured tins. Zero added sugar.
Store in a cool, dry place. Once opened, finish within 30 days for the best flavor. Keep the tin sealed and away from direct sunlight.
Unused tins, original packaging, within 30 days of delivery. Saudi Arabia and the Gulf in 3 to 5 business days, the UAE in 1 to 2.
Finely milled, bright green.
Flavouring, no syrups.
2 g a cup. Metal tin.
Make it
Three steps to your café cup.
Recipe · Vanilla
No whisk? Shake the powder and water in a jar with a lid for 15 seconds.
More powder, stronger. More milk, softer.
What matcha is
A 900-year-old habit. Your turn.
The tea is shaded for its last weeks before picking. That's where the colour and the smoothness come from.
The whole leaf, ground to powder. You don't steep it, you drink it.
Ceremonial: the smoothest, for drinking. Culinary: stronger, for baking. Every tin of ours is ceremonial.
Whisked tea began in China about 900 years ago. Japan made it a culture. Today it is a café drink from Tokyo to Abu Dhabi.
Five flavours
