Organic Ceremonial Matcha Tea – 50g

A 50g tin of Japanese organic ceremonial grade matcha — the highest category of matcha powder, made from young first-flush shade-grown leaves and intended for drinking straight in a bowl or as a refined alternative to espresso. What It's For Ceremonial matcha is designed to be whisked with hot water and drunk straight — no milk, no added flavour — which is where its more delicate, slightly sweet character is fully appreciated. The flavour is distinctly less bitter than culinary grade: the umami quality is present (that savoury depth), the grassiness is clean rather than sharp, and the finish is smooth. Whisked correctly, it produces a fine foam on the surface — a characteristic of good ceremonial grade that both looks and feels distinct from ordinary tea. One bowl of matcha is often described as delivering calm alertness — the caffeine is real (similar to a small espresso) but the amino acid L-theanine, present in high concentrations in shade-grown tea, moderates the effect. 50g yields approximately 25–50 servings depending on strength preference — a tin that lasts weeks of daily use. What's Inside 100% organic Japanese matcha, ceremonial grade, ground into a fine, intensely green powder from first-flush young leaves. The Mandala Leaves forest green tin at 6.5 × 6.5 × 7 cm. Net 50g. The tight-seal lid is important — ceremonial matcha absorbs ambient flavours and humidity faster than culinary grade. Preparing It Sift 1–2g of matcha into a bowl. Add 60–80ml of hot water at approximately 70–80°C (not boiling — heat damages the delicate compounds and increases bitterness). Whisk in a brisk W or M pattern until a fine foam forms on the surface. Drink immediately. A bamboo chasen (whisk) gives the best results, though a small electric frother works well. Refrigerate the sealed tin after opening and use within 3 months for best colour and flavour. The Ceremonial Grade Standard Ceremonial matcha represents the highest quality tier in Japanese green tea production. The plants are shaded for 3–4 weeks before harvest, which forces them to produce more chlorophyll (the vivid green colour) and L-theanine (the amino acid responsible for the smooth, umami taste). Only the youngest, smallest leaves are selected. Stone-grinding is slow — a single stone mill produces only about 30–40g of matcha per hour — which is part of what makes ceremonial grade more expensive than the culinary equivalent. Size and Details Tin: 6.5 × 6.5 × 7 cm. Contents: 50g. Origin: Japan. Refrigerate after opening. Best within 3–6 months of opening. A Considered Gift A gift for tea enthusiasts, anyone exploring Japanese food culture, or someone who already makes matcha lattes and wants to discover what the drink tastes like without milk. The tin is distinctive and self-contained — it arrives ready to use. Common Questions Can ceremonial matcha be used in lattes and recipes? Technically yes, but it's not the best use — the more delicate flavour gets lost against milk and heat, and the higher cost isn't justified for recipes where culinary grade performs equally well. Ceremonial grade is best appreciated plain. Do I need a special whisk to make matcha? A traditional bamboo chasen gives the finest foam and most traditional result. A small electric milk frother is a practical alternative that produces good results. An ordinary spoon does not disperse the powder evenly and leaves clumps. Why is my matcha turning yellow-brown? Oxidisation — usually caused by air, light, heat, or moisture exposure. Keep the tin sealed and refrigerated. Fully oxidised matcha is not harmful but tastes flat and loses its characteristic colour and umami.