Imperial Matcha is now replaced with Matsu Matcha which is higher grade Matcha with same price.
Imperial Ceremony grade matcha is suitable for making Koicha (thick tea) because of its high umami and no bitterness. It's the highest grade of matcha which used in Japanese Matcha ceremony. Imperial Matcha has very fragrance mellow aroma.
Our ceremony matcha is cultivated and produced in Nishio, Aichi Prefecture Japan. Nishio is considered the ideal region for matcha cultivation. Nishio has gentle climate, fertile soil, remote and elevated (600m), these all contribute to a excellent quality of matcha and maximum nutrients. In facts, Nishio is a famous tea cultivation region dated back to 12th Century. Our Daily Matcha is come from Nishio too. Tea leaves are handpicked and only selected good quality Tencha tea leaves are used to produce this Matcha.
Ceremony Matcha is produced from the tip of the tea leaves, which has the lowest astringency and the highest umami (loan word from Japanese, meaning pleasant savory sweetness taste). The production of this Matcha is limited and only once a year. (Read what is Umami). Many similar or lower grade Matcha in the market are selling at over RM100.
If you are looking for tea ceremony accessories, visit our Matcha accessories section.
Matcha has lot of health benefits, read Health Benefits of Matcha
Read our Matcha Buying Guide.
Frequently Asked by Our Customer
How do I prepare thin tea (thin tea) and thick tea (Koicha) ?
Usu-cha is the most famous way of tasting matcha. Add 1.5g - 2g of matcha powder (about 2 scoop with matcha scoop) into 60ml of water (about 70 degree celcius). Whisk matcha with bamboo whisk until frothed. When matcha covered with foam, it taste milder.
Koicha is 4 times thicker than Usu-cha. In a formal tea ceremony, Koicha is served after the Kaiseki meal. Add 3-4g (about 4 scoop with matcha scoop) into 30ml of hot water (70 degree celcius). Whisk matcha until it mixed with water evenly.
Read article on Prepare Matcha Koicha and Usucha
Does this Ceremony Grade Matcha taste bitter?
Our top grade ceremony matcha has almost no taste of bitterness. It's produced from the buds of Tencha which has the highest level of umami (loan word from Japanese, meaning pleasant savory taste). No bitterness doesn't mean no matcha taste, this is misconception. It has good amount of vegetal matcha taste but low bitterness.
Can I use this matcha for cooking or make dessert?
Ceremony matcha has more sweetness and the taste is not as strong as kitchen grade matcha, it still can be used for cooking or dessert making, but the taste will not be as strong. Ceremony grade matcha can be used to make latte or smoothies.
Does Matcha has caffeine?
Yes, matcha has caffeine. However the impact is different compare to other caffeine drinks such as coffee. Caffeine in coffee is absorbed into blood much faster and create energy spikes. Caffeine in matcha are absorbed slowly (up to 8 hours). Therefore, the negative impact from coffee caffeine is not related to caffeine in matcha.
What is the expiry date?
Just like many other tea products, Matcha does not get "spoiled", you can still consume it after years. But matcha does have a "Best before" date. It's to indicate the date matcha has the best taste.
Our matcha has 1 year of "best before" date starting from date of purchase (Not opened). But once the packaging is opened, please consume it within 3-4 months to enjoy the best taste.