Origin
Japan
Asia
Caffeine Level (mg/1g)
Description
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Description
Supreme Matcha – Premium Uji Matcha for Tea CeremonyOur Supreme Matcha is naturally grown in the temperate hills of Uji, on the outskirts of Kyoto — one of Japan's most celebrated matcha regions. The tea plants are shaded for the final month before harvest, a traditional practice that produces a vibrant green color and enhances the naturally occurring vitamins A, C and E, as well as the amino acids that give fine matcha its smooth, savory depth. Supreme Matcha is absolutely delicious, with a complex sweet aroma and unrivaled taste. It's a flavorful and versatile tea that lends itself equally well to usucha (thin, light tea) and koicha (strong, thick tea), making it a favorite for traditional tea ceremony. Tasting Notes
Why You'll Love ItSupreme Matcha offers the kind of quality you'd expect in a Japanese tea house. Its balance of sweetness and umami is perfect for drinking straight, and its versatility means you can enjoy it as a light, frothy usucha or a rich, velvety koicha. Like all matcha, it delivers a smooth, vibrant cup.
How to EnjoySupreme Matcha is the perfect choice for traditional tea ceremony, for wowing your guests on special occasions, or for a little everyday luxury. Whisk it with a bamboo chasen in a matcha bowl and take a mindful moment to enjoy its beauty and depth. Elegant, rich and beautifully balanced, Supreme Matcha is a true treasure for matcha connoisseurs. |
See it in action
Watch how it works
A quick look before it’s yours — from the first pour to the last sip.
Play videoKeep your curiosity brewing
more cups to discoverfromPlant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
- BPA- and phthalate-free — no endocrine disruptors in your cup
- Petroleum-free and non-toxic
- Compostable and recyclable
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
- 011 tsp (2 g)Measure the powderAdd the powder to your cup or glass.
- 02Hot water80°C (175°F) · 100 mlAdd your liquidWarm it to the temperature shown.
- 03Stir or frothMix it inSift, add a little water and whisk in a zigzag until frothy, then top up.
- 04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
- 011 tsp (2 g)Measure the powderAdd the powder to your cup or glass.
- 02Cold water or milk100 mlAdd your liquidUse it cold, straight from the fridge.
- 03Stir or frothMix it inWhisk in 2 oz warm water, then add cold water or milk and pour over ice.
- 04Pour over iceCool things downPour over a glass full of ice and enjoy.
A little steeping tipFor ceremony-style usucha, use 2 g in 2–3 oz of water and drink it straight. Never use boiling water.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
Details
Preparation:
Use 0.5 TSP or 1 BAG per 2.4-/70-90ml of water at 80°C and steep for whisk 15–20 s.
Ingredients:
Japanese Matcha powder
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