This superior ceremonial-grade matcha showcases the finest tea cultivation in Kagoshima. Grown in fertile volcanic soil and meticulously processed, it offers exceptional purity, depth, and refinement.

With a smooth, creamy mouthfeel, it delivers a perfect balance of umami, gentle bitterness, and natural sweetness. Its vibrant green color reflects its premium quality, while notes of artichoke, moss, and young greens, with a hint of toasted hazelnut, create a complex yet delicate flavor.

As one of the highest-quality matcha offerings, this luxurious ceremonial-grade matcha is crafted for those who seek an authentic, elevated tea experience. Its silky texture and deep, lingering finish make it perfect for traditional whisked matcha.

Flavor Profile: Delicate | Refined | Creamy
Aromatic Notes: Moss | Young Greens | Hazelnut

Best before 31 December 2026, but the matcha keeps well for another 6–12 months, even longer if stored in the fridge.

A premium ceremonial matcha with a rich and aromatic character. Its balanced intensity and deep umami create a smooth, full-bodied flavor that feels incredibly creamy from the very first sip. This is the kind of matcha that leaves a lasting impression.

The aroma is gentle yet complex, with soft floral and vegetal notes supported by light nutty undertones and a subtle roasted touch. Hints of fruitiness, fresh grass, and warm wood add even more depth, making the experience both comforting and layered. Every sip offers a creamy texture, a round flavor, and a beautiful sense of balance.

Signature Ceremonial Grade Matcha is a single-cultivar Saemidori tea from Yame, Japan, harvested during the first flush in May. It has a naturally sweet, smooth profile with rich umami.

The flavour is mellow, with light nutty notes and a creamy finish. Start with 2–3 g for matcha with water, or use 5 g for a rich latte, then adjust to your taste.

Latte Grade Matcha is a refined matcha from Yame with a gentle balance of umami and light bitterness. It has a smooth, creamy mouthfeel and a fresh, clean flavor. Notes of white flowers and spring vegetables lift the profile, while a hint of minerality adds depth and a long, elegant finish.

This matcha is made for versatility and is bold enough to shine in lattes. With its accessible price and high quality, it is a perfect starting point for anyone new to matcha.

Flavor Profile: Creamy | Floral | Vegetal
Aromatic Notes: Spring Vegetables | White Flowers | Minerality

Best before 31 December 2026, but the matcha keeps well for another 6–12 months, even longer if stored in the fridge.

The perfect everyday matcha! With an unbeatable price this ceremonial matcha is a combination of the first and second harvest.

Our Everyday Ceremonial Grade Matcha is made from single estate yabukita tea leaves from a family owned farm. This matcha offers a well balanced flavor with nutty tones and low bitterness.

A bright, refreshing matcha that captures the aroma and color of Shizuoka in every cup.

This Tsuyuhikari variety is grown in Shizuoka Prefecture at the foot of Mt. Fuji, one of Japan’s most celebrated tea regions. The producers have crafted it with remarkable balance: vivid color, fragrant aroma, and a clean, refreshing taste with a gentle touch of sweetness. It is an ideal choice for your morning matcha, especially if you enjoy a lighter and more uplifting profile.

Every leaf reflects the dedication and careful work of the growers who tend the fields throughout the year. The result is a matcha that showcases the natural purity of Mt. Fuji’s environment and the nuance that passionate, small-scale producers bring out in the Tsuyuhikari cultivar.

A bright, elegant, and refreshing matcha that lets you experience the true character of Shizuoka — a perfect daily matcha with exceptional clarity and charm.

Blended from first and second harvest tencha grown in Yame, Fukuoka, this matcha delivers a smooth, toasty flavor with rich umami, gentle sweetness, and a refreshing finish.

The leaves are lightly roasted to add warmth and depth while keeping the taste clean. Crafted to shine in a latte, it also makes for a refined and balanced usucha (thin, straight matcha).

In collaboration with Stella Parnevik, we created Awakening, a first harvest ceremonial matcha from Asahina in Shizuoka. Grown in one of Japan’s most respected tea regions, it has a vibrant green colour and a smooth, refined taste.

Awakening is about taking your time. It turns your daily cup into a calm moment, an invitation to slow down before the day begins.

A bold and memorable matcha with a deep, addictive flavor.

Yabukita is best known as a sencha variety, yet it reveals a completely new side when crafted as matcha. Growing at the foot of Mt. Fuji gives it a striking depth and a naturally rich character that stands out immediately. The first sip has a satisfying fullness, followed by an unforgettable flavor that keeps you coming back for more.

This matcha is carefully cultivated by dedicated growers who tend each leaf with precision throughout the year. Their skill brings out the complexity and nuance hidden within the Yabukita cultivar, creating a matcha that is both powerful and beautifully balanced.

Although Matchatori works with several origins, this Yabukita is one of the most distinctive in our collection. It captures the strength of Mt. Fuji’s terroir and the passion of the producers who elevate this classic Japanese variety into something truly special.

A deep, bold, and addictive matcha for those who appreciate intensity and craftsmanship in every cup.

Roasted tea made from pan-fired tea

Hojicha (焙じ茶) is Japanese green tea that has been roasted. The heat turns the leaves reddish brown and gives the tea a toasty, nutty aroma. It becomes softer and less bitter than the green tea it started as. This hojicha is ground to a powder, so you whisk it just like matcha.

Almost all green tea in Japan is steamed right after harvest. This tea starts instead as kamairicha (釜炒り茶), tea that is heated in an iron pan. That is unusual in Japan, and hojicha made from kamairicha is rarer still. The tea is heated twice: first in the pan, then roasted into hojicha.

No 1 is deeply roasted. The powder has a café au lait colour and a light note of sandalwood. It comes from Miyazaki on Kyushu, Japan's southernmost main island, harvested in 2025.

How to make it: Whisk 2 g of powder with 70 ml of water at 80 °C.

As a latte: Whisk 3–4 g with 80 ml of water at 80 °C and pour in milk. Dairy, oat, almond and soy all work.

Storage: An unopened pouch keeps for a year. Once opened, it tastes best within six weeks.