The Matcha Guide

Matcha is a finely ground powder made from specially grown green tea leaves. Unlike traditional green tea, where the leaves are steeped and discarded, matcha is whisked directly into water or milk, meaning you enjoy the entire leaf.

The result is a vibrant drink with a smooth flavour, natural antioxidants and calm, sustained energy.

Weeks before harvest, the tea plants are shaded from direct sunlight. This traditional process increases chlorophyll, giving premium matcha its beautiful vibrant green colour while also contributing to its naturally sweet, umami-rich flavour.

Dull or yellow-green matcha is often a sign of lower quality or older tea.

While not a regulated term, "ceremonial-grade" is often used to describe matcha made from the youngest, most delicate tea leaves (also known as first-harvest). These leaves produce a smoother, naturally sweeter flavour with very little bitterness.

Our matcha is crafted for both traditional preparation and everyday lattes, offering exceptional flavour whichever way you enjoy it.

The first harvest takes place each spring when the youngest tea leaves are at their peak. These tender leaves produce a brighter colour, smoother flavour and richer umami compared to later harvests.

That's one of the reasons premium matcha tastes noticeably different.

Exceptional matcha takes time. Tea plants are carefully shade-grown, the youngest leaves are harvested, stems and veins are removed, and the leaves are slowly stone-ground into an ultra-fine powder.

Every step prioritises quality over speed, resulting in a smoother, more refined cup.

Our matcha is grown in Kagoshima, Japan, a region known for its rich volcanic soils and ideal climate for producing exceptional green tea.

The leaves are then traditionally stone-ground in Kyoto before making their way to Australia.

Matcha is delicate. Once it's ground, exposure to heat, light and oxygen slowly reduces its colour, aroma and flavour.

Our supplier cold stores the tea before it is stone-ground to order, helping preserve the vibrant colour, smooth flavour and freshness that premium matcha is known for.

Our matcha is certified organic in Japan and grown without synthetic pesticides or unnecessary additives.

Just one ingredient. Pure Japanese matcha.

Yes. Matcha naturally contains caffeine, but many people experience it differently to coffee thanks to the naturally occurring amino acid L-theanine.

The result is often described as calm, focused and sustained energy without the sharp spikes and crashes associated with coffee.

A typical serving of matcha (around 2g) contains approximately 60–70mg of caffeine, similar to a single espresso. Because matcha also naturally contains L-theanine, many people find it provides a calmer, more sustained energy compared to coffee.

Both contain caffeine, but they deliver it differently.

Many people choose matcha because it provides a slower, steadier release of energy, making it a popular alternative for those wanting focus without the jitters.

We don't recommend it.

Boiling water can scorch delicate matcha, making it taste bitter. Instead, use water around 70–80°C for the smoothest flavour.

Sift 2-4 grams of matcha into a bowl. Add a small amount of warm (not boiling) water and whisk vigorously in a zig-zag motion until frothy.

Enjoy traditionally or pour over your favourite milk for a silky matcha latte.

Keep your matcha sealed in a cool, dry place away from heat, moisture and direct sunlight.

For maximum freshness after opening, many people choose to store it in the refrigerator inside an airtight container.

For the best flavour and colour, we recommend enjoying your matcha within 1–2 months of opening.

Keeping the pouch sealed and stored correctly will help preserve its quality.

Absolutely. Many people make matcha part of their daily routine, whether it's their morning ritual or an afternoon reset.

Like any caffeinated beverage, it's best enjoyed in moderation and as part of a balanced lifestyle.