Matcha Tenno — a high-grade ceremonial matcha produced traditionally. The 30 g pack is sized for tasting, gift, or low-volume ceremonial service — a way to evaluate the grade before scaling to a 250 g or 1 kg working pack.

How it's made

• Shaded for 25–28 days before harvest
• First-flush spring harvest
• Traditionally processed into Tencha
• Cold-stored until ground (on demand)
• Stone-ground on granite mills (~30 g per hour)
• Cold-shipped to prevent oxidation

Trade specs

• Format: 30 g loose powder
• Yield: 10–15 servings (2–3 g per drink)
• Grade: Tenno — ceremonial
• Origin: Japan
• Certified organic · vegan · gluten-free · fat-free
• 100% pure matcha — no fillers
• Suitable for latte art
• Recommended for ceremonial preparation, matcha latte and Dirty Matcha

Service guide

Matcha latte: Whisk 2–3 g into a splash of hot water (≤80 °C — boiling water scorches matcha), then add 180 ml of frothed milk — dairy, oat or coconut.

Ceremonial (usucha): Whisk 2 g into ~70 ml of 80 °C water with a bamboo chasen until a fine foam forms.

Iced matcha: Whisk the paste, pour over cold milk and ice.

Ingredients: 100% organic matcha (finely ground green tea), Japan.