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First-Crop, Ceremonial-Grade Organic Matcha (30 g)
First-Crop, Ceremonial-Grade Organic Matcha (30 g)
First-Crop, Ceremonial-Grade Organic Matcha (30 g)
Matcha powder on a white background
Matcha powder on a white plate

First-Crop, Ceremonial-Grade Organic Matcha (30 g)

Item is in stock

First crop, ceremonial grade organic matcha from Chiran, Kagoshima, Japan (Whisk-grade.) Shade-grown in the fertile volcanic soils of southern Japan and carefully milled, this matcha stands out for its vibrant emerald hue and smooth, velvety texture. 
Specially crafted for traditional preparation, it froths beautifully with a bamboo whisk, delivering a harmonious balance of delicate sweetness, rich umami, and gentle vegetal notes.

Taste Notes & Flavor

cashew, olive oil, french butter

How to Enjoy

It's a whisk-grade organic 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: 30g
  • When was the tea harvested?: March 2025
  • 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?: Yes
  • 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.
$29.00 USD

100% Japanese tea from southern Japan.

Free US shipping on orders over $50 USD

Carefully sourced from local farmers

Exceptional taste

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First-Crop, Ceremonial-Grade Organic Matcha (30 g)

$29.00 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.
Shipping & Returns

How much is shipping?

We offer free shipping for an order of $50 more within the USA. All subscriptions ship free within the USA.

What is your return policy?

Due to food safety, we are unable to accept any returns on tea or other food items.

Contact

Still have questions? We're happy to help! Please contact us and we will get back to you as soon as we can.

Matcha from Japan's southern tea powerhouse

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

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Producer Information

Hamada Tea (お茶のはまだ) is a tea company based in Chiran, Kagoshima, Japan.

Chiran tea is a premium Japanese green tea from Minamikyushu City in Kagoshima.
The tea is distinguished by its rich sweetness with minimal bitterness, and vibrant green color, all cultivated in mineral-rich volcanic soil. Chiran has won national production awards for 5 consecutive years and is known for early spring harvest, diverse cultivars, and strict quality control standards.