Our Matcha

We have established a partnership with a producer in Wazuka, Uji, Japan and work with them to bring a unique yet simple Matcha collection to Australia.

The world of Japanese tea is incredibly diverse and wide which can be very overwhelming for individuals trying to weave their way into the world of matcha. Where authenticity can be skewed - often it is misunderstood to be a bitter powder, where in fact there are several grades of matcha with varying flavour profiles. 

To combat this, we’ve refined our selection to include two blends based off the following characteristics: 

  1. Time of Harvest 
  2. Cultivated Variety 
  3. Taste
  4. Colour

1. TIME OF HARVEST

Matcha is harvested three times in the year, once in spring, first flush of the year, a second time in summer and then finally a third time in autumn. Often the highest quality matcha is produced during the spring harvest. Our Hirohito, is harvested during the second flush in Autumn while our Chiasa, is harvested during the first flush in Spring. 

This thus reflects the change in price, as the number of nutrients decreases depending on the time of harvest. 

2. CULTIVATED VARIETY 

Similar to wine there are varieties such as “merlot” and “pinot noir," there are also  numerous varieties of tea trees found around the world. Although tea trees were  first imported from China more than 1000 years ago, several varieties unique to  Japan have since been cultivated.


Our Hirohito, culinary matcha blends several tea varieties, with the main ingredient being Okumidori. Being harvested in Autumn, this matcha is perfect combined with the sweetness of milk, perfect for baking and lattes. Okumidori, although originally from Shizuoka Prefecture, is widely produced in Kyoto Prefecture due to its bright green, and balance between umami and astringency. 


Our Chiasa, are from the cultivar Samidori which are a variety native to Uji, Kyoto Prefecture discovered in 1953. Historically, it is the highest grade of matcha in Uji, Kyoto. 

3. TASTE

Taste is most definitely a priority. 

We select blends with unique flavour characteristics that are most suitable for a particular use. Our culinary blend has a strong robustness and a good all-rounder for cutting through flavours of other foods and milk. The ceremonial grade blends have minimal astringency and a balance between umami and smoothness. 

4. COLOUR

Bright green. The bright green colour usually comes from younger leaves and longer shading of the plants, 

Most of the time colour and taste go hand in hand in defining the quality of a Matcha blend. Often lower quality grades of matcha can be determined by a more yellow shading. 

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