Ceremonial Matcha – 100g Bag
Tasting Notes
Smooth, creamy, naturally umami with subtle sweetness.
Best Enjoyed
Iced matcha
Ceremonial sipping
Daily lattes
Café Tested
Whisked daily at Heat Cafe and used by specialty cafés across Australia.
How To Make Matcha (hot + iced)
Hot Matcha
- Sift 4g of first harvest ceremonial grade matcha into a bowl
- Add 10ml of room temperature water and use the whisk to gently mix into a smooth paste first
- Slowly add a small amount of warm water (70–80°C)
- Whisk in quick zig-zag “W” motions until smooth and frothy
- Top with hot water or milk of choice
Iced Matcha
- Sift 4g of first harvest ceremonial grade matcha into a bowl
- Add 10ml of room temperature water and use the whisk to gently mix into a smooth paste first
- Add warm water and whisk in quick zig-zag “W” motions until smooth and frothy
- Pour over ice and milk of choice
Our Tip
Making a paste first helps prevent clumps and creates a smoother, creamier matcha.
Whisking in quick zig-zag “W” motions helps create the perfect froth and texture.
Avoid boiling water, as it can burn the tea and create bitterness.
Ceremonial Grade Matcha
Origin: Uji, Kyoto, Japan
Sourced from Uji in Kyoto, a region renowned for its tea heritage, this ceremonial grade matcha is crafted using time-honoured Japanese methods. Shade-grown leaves from the first harvest are carefully selected, then steamed, dried, and stone-milled into a fine, smooth powder.
This gentle process preserves the integrity of the leaf, resulting in a vibrant green matcha with layered umami, natural sweetness, and a clean, balanced finish.
If you think matcha tastes bitter or grassy, this will change your mind. Good matcha should be smooth and naturally sweet, not harsh or earthy. That is exactly what this is.