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First-Crop, Ceremonial-Grade Matcha, Non-organic 1kg (2.2 lb) bulk

First-Crop, Ceremonial-Grade Matcha, Non-organic 1kg (2.2 lb) bulk

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First crop, ceremonial grade matcha from Chiran, Kagoshima, Japan (Whisk-grade.)

Two of 500g bulk bags 

The non-organic matcha opens with a firmer, more structured edge, followed by umami that develops gradually and lingers.

Taste Notes & Flavor

creamy, olive oil, seaweed

How to Enjoy

It's a whisk-grade matcha. So it has amazing taste as is. We would recommend drinking as Usucha or Koicha. But yeah, sky's the limit. Any inspiration that you have, let us know.

Brewing Instructions
  • Tea for 2: 2g / 0.07 oz / about 1.5 teaspoons.
  • Fresh filtered water: 70ml / ~2.36 fl oz
  • Temperature: 80C / 176F
  • Whisk vigorously until a fine foam appears

Read How to Drink section below for more details!

Additional Details
  • Net Weight: 1kg
  • Where is the tea from?: Chiran, Kagoshima, Japan
  • What's the grade of the tea: Whisk grade/Ceremonial. One of the best Ichiban Cha (First Crop) in Japan.
  • Is it organic?: No
  • Cultivars: Blend
  • Conservation duration unopened: 12 months. Recommend to put it in a refrigerator.
  • Optimal tasting window after opening: 3-6 months, but earlier the better! Highly recommend putting in a refrigerator or freezer.
$190.00 USD

100% Japanese tea from southern Japan.

Carefully sourced from local farmers

Exceptional taste

Need help?

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First-Crop, Ceremonial-Grade Matcha, Non-organic 1kg (2.2 lb) bulk

$190.00 USD
How to drink

What will I use to make matcha?

Making matcha is a beautiful ritual that highlights the unique qualities of Japanese tea powder. Traditionally you'll want to have following:

What You’ll Need

  • High-quality matcha powder
  • Tea bowl (Chawan)
  • Bamboo whisk (Chasen)
  • Sifter (optional, but helps prevent lumps)
  • Hot water (about 80°C / 176°F)
  • Tea scoop (Chashaku) or small spoon

Can you teach me step by step how to make matcha?

Absolutely! Here’s a step-by-step guide for preparing matcha using the traditional Japanese method:

1. Warm the Bowl and Whisk

Heat water to a boil. Place the bamboo whisk into the tea bowl. Pour hot water into the bowl until the whisk is submerged. Let it sit for several minutes.

(Because the whisk is made of bamboo, gently warming it improves flexibility and makes whisking easier. Using it dry increases the risk of breaking.

Discard the hot water used to warm the bowl and whisk. Wipe the bowl dry.

2. Sift the Matcha

Measure 2 grams of matcha powder. This equals roughly 1 to 2 Tea scoops (Chashaku) or about 1 teaspoon.

Sift the matcha directly into the warmed bowl. This removes clumps and produces a smoother texture and finer foam.

3. Prepare the Water

Boil fresh water, then let it cool to approximately 80°C / 176°F.

Water that is too hot burns the matcha and increases bitterness. Lower temperature highlights sweetness and umami.

4. Add Hot water

Pour 70 ml of hot water into the bowl. This ratio is standard for 薄茶 (usucha), the everyday style of matcha.

5. Whisk

Hold the bowl steady. Whisk briskly using an M or W motion. Do not stir in circles.


The goal is to fully suspend the powder and create fine, even foam with no visible clumps. Texture should be smooth and creamy.

6. Enjoy

Matcha degrades quickly once prepared. Drink directly from the bowl. Flavor profile should read in this order. Soft sweetness. Deep umami. Clean vegetal notes. Light astringency at the finish.

Any other tips for making matcha?

Additional tips:

  • Mind water quality. Soft water is ideal. Hard water flattens sweetness and suppresses umami.
    Sifting the powder     before whisking is key for avoiding lumps.
  • Whisk vigorously for about 15-30 seconds for a frothy texture. Rapid motion creates foam. 
  • Adjust strength to suit your preference by varying the amount of powder or water.
  • For a richer “koicha” (thick tea), use more matcha powder and less water.

Matcha from Japan's southern tea powerhouse

Award-Winning single region matcha, vibrant and umami-rich