Matcha is more than a drink. Every step, from cultivation to whisking, reflects the mastery of Japanese tea craftsmanship.

Understanding Matcha Grades

CEREMONIAL MATCHA

Made from the first flush of young, shade-grown leaves. The highest grade of matcha.Vibrant green in color, smooth in texture, and rich in umami with natural sweetness. Best enjoyed pure and whisked as usucha (thin tea) or koicha (thick tea).

PREMIUM MATCHA

Blended from first and second flush leaves, Premium Matcha balances depth and freshness. Smooth and vibrant with gentle umami, it’s crafted for lattes, iced matcha, and everyday rituals. Refined yet approachable.

HOJICHA

A roasted green tea made by gently toasting tencha leaves.Warm, nutty, and low in caffeine, perfect for relaxing evenings or café-style lattes.

First Flush vs. Second Flush

First Flush (Ichibancha 一番茶)

Early spring harvest. Leaves are young, sweet, and rich in L-theanine, giving smooth umami and vibrant color.


Second Flush (Nibancha 二番茶)

Early summer harvest. Slightly more robust and grassy, offering balance for modern blends.

Cultivar | 品種 Hinshu

Each cultivar expresses a distinct character, much like grape varieties in wine.


Okumidori 奥緑 – smooth umami, deep green hue

Samidori さみどり – soft sweetness and creamy finish

Yabukita やぶきた – bright, balanced, lightly vegetal

Sayama / Meiryoku – clean, mild flavor ideal for daily use

ORIGIN MATTERS: WHY JAPAN

Authentic matcha can only come from Japan, where centuries of cultivation meet unmatched technique. Grown under shade to enhance chlorophyll and amino acids for deep umami. Ground slowly using stone mills to preserve texture and aroma. Sourced from Uji, Kyoto, known for its mineral-rich soil, mild climate, and legendary tea heritage.
TEMA Tea

How to Prepare Matcha at Home

Bring the ritual home with these simple, mindful steps.

You’ll Need:

Matcha Bowl (茶碗 Chawan)
Bamboo Whisk (茶筅 Chasen)
Bamboo Scoop (茶杓 Chashaku)
Sifter (篩 Furui)
Hot Water (80°C)

TEMA Tea

CREATE MATCHA BASE

Step 1 — Sift (篩う Furuu) Sift 3g of matcha to remove clumps and create a fine texture.

Step 2 — Add Water (お湯を注ぐ) Pour in 30 ml of 80°C water. Avoid boiling water to preserve color and taste.

Step 3 — Whisk (点てる Tateru) Whisk briskly in an “M” or “W” motion using your Chasen until smooth and frothy.

Step 4 — Savor (味わう Ajiwau) Pause, observe, and enjoy,

Usucha (薄茶)

Add 100ml water (80°C) for a light, balanced cup. Or pour over 100ml water with ice for a refreshing iced matcha. Recommended matcha: Takane 高嶺 or Jun 純

Matcha Latte (抹茶ラテ)

Add 120 ml of warm milk or milk with ice for a creamy, modern take. Sweeten lightly if desired. Recommended matcha: Mizu 水 or Nami 波

Care for Your Matcha

After opening, store your matcha in a cool, dry place or refrigerate to maintain color and freshness. For the best flavor, consume within 2–3 months of opening.

Enjoy the Ritual

Matcha is more than tea, it’s a mindful moment.
Whisk slowly, sip with focus, and let each cup remind you of a life well-lived.

Every cup tells a story, find yours.