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Ceremonial Grade Matcha
$21.99
Fork in the Road Coffee — Matsushita Tea Garden, Kakegawa City, Japan
Ceremonial Grade Matcha
Stone-milled from the youngest spring leaves of the Saemidori and Tsuyuhikari cultivars. Smooth, creamy, rich, buttery umami with a gentle natural sweetness. Authentic Japanese ceremonial grade matcha, the way it was meant to be.
Ceremonial Grade Kakegawa, Japan Spring Harvest Stone-Milled Veteran Owned Free U.S. Shipping
Note
Rich Umami
Note
Buttery
Note
Natural Sweetness
Finish
Smooth and Creamy
Source
Matsushita Tea Garden
Region
Kakegawa City, Shizuoka, Japan
Cultivars
Saemidori and Tsuyuhikari
Harvest
Spring First Flush
Processing
Stone-Milled
Grade
Ceremonial Grade
What Makes This Matcha Ceremonial Grade
The term ceremonial grade gets used loosely in the matcha market. Many brands label their product ceremonial grade while delivering powder that is faded in color, bitter in flavor, and thin in body. Ours is different, and the difference is immediately visible and tastable.
True ceremonial grade matcha starts with the youngest leaves of the spring first flush harvest, the tenderest, most nutrient-dense leaves at the top of the plant. These leaves are steamed to prevent oxidation, carefully dried, and then stone-milled into an ultra-fine, vibrant emerald powder. The bright emerald color, smooth umami-rich flavor, and creamy texture can only be achieved this way with the right leaves, the right timing, and the right process.
Bright emerald color — not yellow-green
Color is the fastest indicator of matcha quality. Ceremonial grade matcha is a vivid, bright emerald green. Culinary-grade or low-quality matcha is dull, yellowish, or olive-toned, a sign that older leaves were used, oxidation occurred, or the matcha was harvested at the wrong time. Our matcha from the Matsushita Tea Garden in Kakegawa City is the bright, vibrant emerald that genuine ceremonial grade demands.
Ceremonial Grade vs Culinary Grade — What Is the Difference
What We Carry
Ceremonial Grade
Youngest spring leaves only. Stone-milled to ultra-fine powder. Bright emerald color. Smooth, buttery umami with natural sweetness. Designed to be whisked with hot water and enjoyed on its own, no milk or sweetener needed. The highest grade of matcha produced.
What Most Brands Sell
Culinary Grade
Older leaves, more bitter, duller color. Designed to be mixed into recipes, baked goods, or lattes, where the bitterness is masked by other ingredients. Significantly less expensive than ceremonial grade and significantly less enjoyable on its own.
The Source — Matsushita Tea Garden, Kakegawa City
Kakegawa City in Shizuoka Prefecture is one of the most celebrated tea-growing regions in Japan, renowned for producing some of the country's finest green teas for centuries. The Matsushita Tea Garden operates with the kind of generational care and precision that produces tea worthy of the ceremonial grade designation.
The Saemidori and Tsuyuhikari cultivars used in our matcha are prized specifically for their smooth, sweet flavor profile and vibrant green color characteristics that make them ideal for ceremonial preparation. Saemidori is known for its delicate sweetness and low bitterness. Tsuyuhikari contributes a rich umami depth and creamy body. Together they produce a cup that is balanced, complex, and genuinely exceptional.
Why Kakegawa City
Kakegawa's climate, with warm days, cool nights, and high humidity, creates ideal conditions for slow, even tea leaf development. Slow growth produces more amino acids, particularly L-theanine, which is responsible for the smooth umami character and calm, sustained energy that makes ceremonial matcha so distinctly different from coffee or other caffeinated drinks. The region's centuries of tea cultivation expertise are embedded in every stone-milled gram.
How to Prepare Ceremonial Grade Matcha
01
Sift the Matcha
Sift 1 to 2 grams of matcha through a fine mesh sieve into your chawan or bowl. Sifting prevents clumping and produces a smoother, frothier cup.
02
Heat the Water
Heat water to 175°F (80°C). Never use boiling water temperatures above 185°F will scorch the matcha and produce a bitter, astringent cup.
03
Add Water
Pour 2 to 3oz of hot water over the sifted matcha. Start with a small amount to form a paste before adding the remaining water.
04
Whisk
Whisk briskly in a W or M motion using a bamboo chasen until smooth and frothy with a fine layer of foam on the surface. About 20 to 30 seconds.
| Preparation | Matcha | Water | Temp |
|---|---|---|---|
| Traditional (Usucha) | 1 to 2g | 2 to 3oz, then top to 8oz | 175°F |
| Thick (Koicha) | 3 to 4g | 1 to 1.5oz | 175°F |
| Matcha Latte | 2g | 2oz hot water, then 6oz steamed milk | 175°F water |
| Iced Matcha | 2g | 2oz hot water then pour over ice | 175°F water |
Ways to Enjoy Ceremonial Matcha
Traditional Whisked
The purist's choice. Whisk with hot water and enjoy the full, unadulterated ceremonial experience.
Matcha Latte
Our son's daily ritual involved whisking hot water, then topping it with steamed oat or whole milk. A smooth, satisfying morning drink.
Iced Matcha
Whisk with a small amount of hot water, pour over ice, and top with cold milk or water. Refreshing and vibrant.
Koicha
The thick tea used in formal Japanese tea ceremony. More matcha, less water, whisked to a smooth paste rather than froth.
Morning Ritual
A calm, focused alternative to coffee. The L-theanine and caffeine combination produces sustained energy without jitters or crash.
Afternoon Reset
The gentle caffeine and high antioxidant content make matcha an ideal mid-afternoon energy source that does not disrupt sleep.
Matcha and L-theanine — calm, focused energy
Matcha contains both caffeine and L-theanine, an amino acid found almost exclusively in tea that promotes calm alertness and focused attention. Unlike coffee, where caffeine hits quickly and creates a spike-and-crash cycle, the L-theanine in matcha modulates the caffeine absorption, producing a smoother, more sustained energy that lasts two to four hours without jitters or anxiety. A typical serving (1g matcha in 8oz water) contains 30 to 40mg of caffeine, roughly one-third of a standard cup of coffee.
Frequently Asked Questions
What makes this matcha ceremonial grade?
The bright emerald coloring and smooth umami-rich flavor can only be achieved utilizing the youngest tea leaves, with the steaming, drying, and stone-milling process used by the Matsushita Tea Garden. Our matcha stands out next to many brands that tend to be faded in color and weak in flavor. The difference is immediately visible in the powder and immediately tasteable in the cup.
Does matcha contain caffeine?
Yes, a typical 1g serving in 8oz of water contains 30 to 40mg of caffeine, providing a calm, sustained energy boost without jitters. Unlike coffee caffeine, matcha caffeine is modulated by L-theanine, an amino acid that promotes focused alertness and smooth energy without the spike-and-crash cycle. Many people who are sensitive to coffee find matcha's energy profile noticeably gentler and more sustainable.
Can I use this matcha for lattes?
Yes, our son enjoys a matcha latte for himself each morning, though we believe it is best enjoyed traditionally to appreciate its full flavor profile. For a matcha latte, whisk 2g of matcha with 2oz of 175°F water until smooth, then top with 6oz of steamed oat milk or whole milk. The ceremonial grade quality shines through even in a latte, you will taste the difference from lower-grade matcha immediately.
What water temperature should I use?
175°F (80°C) is the ideal temperature for ceremonial grade matcha. Never use boiling water temperatures above 185°F, as it will scorch the delicate amino acids in the matcha, producing a bitter, astringent cup and destroying the smooth umami character that makes ceremonial grade worth buying. If you do not have a temperature-controlled kettle, bring water to a boil and let it sit for two to three minutes before using.
Do I need a bamboo whisk?
A bamboo chasen (whisk) produces the best results — it creates the fine, stable froth that defines a properly prepared bowl of matcha. That said, a small regular whisk or even a milk frother will produce a good cup if you do not have a chasen. The sifting step is more important than the whisk type — sifting prevents clumping and is the single biggest factor in producing a smooth, lump-free cup.
How should I store matcha?
Store matcha in an airtight container away from light, heat, and moisture. Once opened, matcha is best consumed within four to six weeks for peak flavor and color. Refrigeration is optional but can extend freshness — if you refrigerate, allow the container to come to room temperature before opening to prevent condensation forming on the powder. Never store matcha in a container that has previously held other strongly scented foods.