Signature Set
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.
The Signature Set Brings together our signature 30g Ceremonial Grade Matcha, sourced from Uji, Kyoto, Japan, alongside a handmade 120-prong bamboo whisk, artisanal hand made ceramics, stainless steel scoop, and fine mesh sifter.
Bowls elegantly shaped to sit perfectly in your hands, this matcha bowl is designed for a smooth, effortless whisking experience while honouring traditional ceremony.
Paired with an elegantly shaped whisk holder to support your bamboo whisk between uses, allowing it to dry naturally while helping maintain its structure and extend its lifespan.
Each piece is locally handcrafted by Alexis Mason, with subtle variations that make every bowl uniquely yours.
* Bowls and whisk holder as pictured individually