About Matcha Ceremonial Grade Kagoshima Natural Farming 200g
For this Naturally Farmed Matcha Ceremonial Grade, we only use tea leaves from the Kagoshima prefecture in Japan using a blend of Yabukita, Okumidori, Okuyutaka and Zairai cultivars. This specific Matcha is made exclusively from ceremonial grade Tencha, tender leaves of the first harvest, giving it a naturally sweet, umami-rich flavour. Specially blended for speciality beverage innovation, it offers a clear, vibrant Matcha flavour that shines through its natural strength and sweetness, creating the perfect balance for lattes and creative drinks alike.
About Kagoshima
Kagoshima is a diverse area with a mild, sub-tropical environment, dotted with volcanoes and mountains. With good rainfall, it is a key centre for the cultivation of Japanese produce, including teas gaining acknowledgement for their quality and taste. Farmers here are also recognised for testing innovative methods that contribute to more sustainable production.
Cultivation & Processing
Matcha is a Tencha green tea ground into a fine powder. Renowned for its intense green colour and rich, sweet flavour, Tencha is made from tea bushes typically shaded for 3-4 weeks before harvesting. This shading process results in delicate, dark green leaves. After harvesting, the tea leaves are steamed, deveined, dried, and milled into a fine powder that becomes Matcha. The gardens we work with in Kagoshima are in transition from conventional to organic farming—a process that takes up to five years in Japan. While these teas are not yet certified organic, the farming practices meet exceptionally high standards of sustainability and soil health, resulting in a clean, pure tea that’s crafted with care and respect for nature.
How to Enjoy
Matcha Ceremonial Grade Kagoshima Natural Farming can be mixed into Matcha lattes, smoothies, ice cream, cookies, or used in baking.
To make an AVANTCHA-standard Matcha latte, use 3 Matcha Spoons (4.5g) of Ceremonial Matcha.
Sift the Matcha powder into bowl or press whisk down several times to break up and loosen the powder.
Add 50ml of 75°C water and whisk (electric or bamboo) briskly.
Add to 150ml of cold or top up with hot frothed milk.
Discover our delicious Matcha recipes and learn all about Matcha in our World of Matcha page.
How to Steep
