Grade 6A100% Organic & Natural

Ceremonial Matcha • 30g

€20€30−33 %Limited offer

"The smoothest matcha you've ever tasted. Vibrant, creamy and naturally sweet."

  • 100% Organic Heritage
  • Shade-Grown Harvest
  • Stone-Ground
  • Rich in L-Theanine
Quantity
1
Product (1x€20)€20
Shipping(free from €50)+€3.90
Total€23.90
Details Ritual

What's in the pouch

An organic ceremonial matcha: 30 g of stone-ground powder in a resealable pouch. Ceremonial grade refers to the first harvest, the youngest leaves. That's what gives a bright, almost fluorescent green powder and a cup with no bitterness, made to be enjoyed on its own.

The leaves are shade-grown for the three weeks before picking. Kept out of direct sunlight, the plant produces more chlorophyll and L-theanine: that explains both the colour and the slightly sweet roundness on the finish.

Stone grinding is slow, roughly an hour of milling for thirty grams. It's what preserves the aromas and gives a powder fine enough to stay in suspension without lumps. Machine-milled matcha heats up, and matcha that heats up ends up tasting like hay.

The taste, no embellishment

On the palate: fresh and green, a note of cut grass, a very brief bitterness that gives way to a milky sweetness. It's a smooth matcha, made to be drunk straight from the bowl as much as blended into a latte.

This isn't a baking matcha. If you're after a powder to disappear into a cake, a culinary grade costs less and will do the job just as well. Here you're paying for the finesse of the first harvest, and you only taste it when the matcha takes centre stage.

An honest word on colour: a truly vivid green matcha is a fresh matcha. A yellowish or khaki powder has aged, or comes from a late harvest. It's the simplest check you can do yourself when you open the pouch.

The ritual, in four steps

Sift one to two scoops of matcha (about 2 g) straight into the bowl. It's the step people skip, and it's the one that causes lumps: the powder clumps with the moisture in the air, and no whisk can break up a clump once it has formed.

Pour in 60 ml of water at 70 to 80 °C. Never boiling: above that, the amino acids break down and the cup turns properly bitter. No thermometer? Let freshly boiled water rest for two to three minutes.

Whisk in a zigzag, with a loose wrist and without pressing on the bottom of the bowl, until you get a fine, even foam on the surface. Allow about fifteen seconds. A bamboo whisk does better than a spoon, but a small electric frother works very well.

Drink it within a few minutes: matcha separates as it sits. For a latte, double the powder, first whisk it into a paste with a splash of water, then top up with 200 ml of hot or cold milk. Otherwise the matcha gets lost in the richness of the milk.

Storage and transparency

Matcha fears three things: air, light and moisture. Reseal the pouch after each use, keep it in a cupboard rather than on the counter, and avoid scooping it over a steaming bowl. Once opened, a pouch is at its best over the following few weeks.

On origin, we'd rather not oversell: we sell an organic, shade-grown, stone-ground matcha and we stand by its quality in the cup rather than by the folklore of a name. The organic label itself is regulated by EU law: grown without synthetic pesticides or chemical fertilisers. For a tea where you swallow the whole leaf ground into powder, that's no small detail.

30 g makes around fifteen bowls, or about ten lattes. At €20, a bowl comes to less than €1.50: less than a coffee-shop matcha latte, for a higher-grade powder.

Questions about this matcha

How many cups are in a 30 g pouch?+

About fifteen bowls prepared straight (2 g per bowl), or around ten lattes, which need a double dose so the matcha holds its own against the milk.

Do I need a bamboo whisk to prepare this matcha?+

It's not essential. A bamboo whisk still gives the finest foam, but a small electric milk frother works very well. What matters more is sifting the powder and staying below 80 °C.

What's the difference with a cheaper culinary matcha?+

Ceremonial grade comes from the first harvest: young leaves, finer powder, brief bitterness, vivid colour. It's made to be drunk on its own. A culinary grade is more astringent and designed for baking, where sugar and fat mask the bitterness.

Is shipping free?+

In France, shipping is €3.90 and free from €50: with the 30 g pouch at €20, three pouches take you over the threshold. We also ship across Europe, including Switzerland and the United Kingdom (€9.90), and to the United States and Canada (€14.90).

Does matcha contain a lot of caffeine?+

A 2 g bowl provides roughly the equivalent of half a coffee. The caffeine comes with L-theanine, an amino acid that smooths out its effect: the energy feels steadier than an espresso's, without the spike and the crash.

How can I tell if my matcha is still good?+

By sight and smell. Fresh matcha is bright green and smells of cut grass. If it has turned yellowish, or smells of hay or cardboard, it has been exposed to air or light. It's still safe to drink, but the flavour is gone.