Grades explained
Ceremonial matcha is made from the youngest shade-grown leaves, stone-ground slowly so it stays vibrant green and naturally sweet. Culinary grade uses older leaves — fine for baking, harsh in a latte.
How to spot good matcha
- Bright, almost neon green colour
- Fine, silky texture like talc
- Smells grassy and sweet, not hay-like
How we prepare it
We sift every serving, whisk with 80°C water into a smooth paste, then pour over milk. No pre-mixes, ever.