the quiet kind of awake.
most matcha in america is months old by the time it reaches you. ours ships within weeks of the harvest — which is most of the difference between the matcha you've had and the matcha you'll like.
ten lattes per tin. $45. ships in spring.
we'll hold one for you. no payment now.
before you commit
taste it
first.
we're at studios near you over the next month. a small pour. the founder is usually there — bring a friend.
- 01sat, may 16club pilates, rowlett
- 02sat, may 23club pilates, rowlett
- 03sat, may 30barre3, rockwall
if you're at one of these studios anyway, just stop by. no pressure to buy anything.
release 001 — our first.
from a family farm in kirishima — four generations on volcanic soil. picked this spring.
it tastes like good green tea ice cream — sweeter than you'd expect, with a clean finish.
$45 · 30g tin
($4.50 a latte. about half what the café charges.)
we'll hold one for you. no payment now.
new to matcha?
no one is born
knowing this stuff.
and most of what americans have had isn't representative. no whisk, no ceremony, no japanese vocabulary. we'll show you the rest.
what is matcha, actually?
green tea leaves ground into a fine powder. you whisk it into hot water, then usually add milk. you're drinking the whole leaf instead of steeping it — that's why it's brighter, stronger, and more filling than regular tea.
is it bitter? i had it once and didn't like it.
bitter matcha is usually old matcha, or the cheap stuff, or made with water that's too hot. good fresh matcha is sweet — there's a natural sweetness in the leaves. you'll know when you taste ours.
is $45 a lot for a tin?
it's ten lattes worth of matcha. so $4.50 a latte — about half what you're paying at the café for one that probably isn't as good. a tin lasts most people about three weeks.
how do i make it?
most people make it as a latte — 3g of matcha, hot water, whisked or frothed, then milk. takes about two minutes. we'll send instructions when your tin ships. one page, no jargon.
do i need a whisk?
not to start. a small kitchen whisk works fine. if you get into it, the bamboo whisk makes better foam, but that's a $20 problem for later.
what makes one matcha different from another?
the cultivar (the variety of the tea plant), the region, the harvest, how it's processed. same way pinot noir from oregon tastes different from pinot noir from burgundy — okumidori from kirishima tastes different from okumidori from uji.