Vivid green from the first whisk. Up front, a clean, savoury umami. Through the middle, a smooth, silky body with a natural sweetness from the high amino acid content. The finish is bright and clean, no bitterness, no chalkiness. Drinks beautifully on its own, rounds out gently with milk.

This is matcha made the slow way, the way it has been made for centuries.

1. Sourcing: Certified organic, ceremonial-grade tencha from Shizuoka's high-altitude tea gardens, chosen for its clean structure and depth of flavour.
2. Shading: In the weeks before harvest, the plants are shaded from direct sunlight. This forces them to produce more chlorophyll and amino acids, particularly L-theanine, the source of matcha's vivid green colour, smooth texture and natural sweetness.
3. Stone-Milling: After picking, the leaves are steamed, dried and de-veined, then stone-milled at low temperature. The slow grind protects the delicate aromatic compounds from heat degradation.

No additives. No shortcuts. Just first-harvest tencha, ground to a silky powder.

This is for the times you want a moment of focus and ritual, or a clean, energising lift without the jitters.

• The Morning Slow-Down: A ceremonial bowl, whisked before the day starts.
• The Afternoon Reset: A clean lift between meetings, no crash to follow.
• The Gentle Lift: Steady, focused energy, L-theanine and natural caffeine in calm balance
• The Iced Latte: Whisked into a paste, poured over ice, topped with cold milk. Refreshing and bright.

For us, "craft" isn't a buzzword, it's a standard of care. Our team sources in small lots and works only with producers who match our standards on quality and sustainability. Craft Matcha is that mindset extended into a new ritual. Real matcha, made properly, ready whenever you are.

Ingredients

100% Organic Japanese Tencha Green Tea, stone-milled.

Nothing else.

Ceremonial (Hot)

1. Sift 1g of Craft Matcha into a bowl.
2. Add 50ml of hot water at 70 to 80°C.
3. Whisk briskly in a W or M motion until smooth and frothy.
4. Top up with 150ml hot water to taste.

Use 2g for a thicker cup. Water above 80°C will draw bitterness from the leaf.

Iced Latte

1. Sift 1 to 2g of Craft Matcha into a glass or shaker.
2. Add 50ml of hot water (70 to 80°C) and whisk or shake into a smooth paste.
3. Pour over ice.
4. Top with 150 to 250ml of cold milk of your choice.

Always make the paste first. This stops clumping when the cold milk goes in.

Hot Latte

1. Sift 1 to 2g of Craft Matcha into a bowl or jug.
2. Add 50ml of hot water (70 to 80°C) and whisk into a smooth paste.
3. Pour into a cup.
4. Add 150 to 250ml of steamed or frothed milk of your choice.

Tips

• Sift before whisking. Matcha clumps quickly, and sifting gives a smoother cup.
• Whisk the paste, not the full drink.
• Store the tin sealed and away from light. Use within a few weeks of opening to keep colour and flavour at their best.

A 30g tin makes 15 to 30 servings.