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This organic matcha has a complex, rich and aromatic flavour with a soft, nutty sweetness that lingers after drinking. Enjoy earthy and grassy notes with a pleasant, almost savoury bitterness.
So, what’s so great about matcha? According to Whittard of Chelsea, it comes down to three things: the exquisite taste of the best varieties, the power generated by grinding the green leaves (tencha) into powder, and the artistry of the Japanese tea ceremony. Think of matcha as a green tea espresso: by consuming the leaf as a powder rather than infusing and removing it, you get all the goodness contained in the leaf. The name—“ma” translates as powder, “cha” as tea—says it all.
This ceremonial-grade matcha has been sourced from Southern Japan’s matcha centre, the mountainous area of Makizono in the seaside city of Kagoshima. Famous for its volcanic, subtropical landscape, it’s considered to be one of the best matcha growing regions in Japan. Produced using tencha that thrives in mineral-rich, fertile soil near Kirishima volcano, it makes for a superb, vibrant green, aromatic cup (or bowl, to be exact).
– Origin: Japan
– Tea type: organic green
– Number of servings (using 1 heaped chasaku matcha spoon / 1.5 g per cup): 30 g = 20 cups
– Suitable for vegetarians and vegans
Ingredients: powdered green tea.
Storage conditions: store in a cool, dry place, away from bright light and strong odours. Once opened, store in an airtight container.
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