Now Available At The Herbal Connection
About
Our premium ceremonial-grade matcha is stone-milled fresh to order each week, ensuring the highest level of quality and freshness.
Sourced from a heritage farm in Kyoto founded in 1860, this matcha is certified organic and crafted with traditional methods, offering an exceptional, vibrant green color and rich umami flavor.
Available in 60g tins, this exclusive matcha can also be provided in unlabelled tins for B2B clients, with bulk orders and wholesale options available upon request.
Experience the finest in Japanese matcha with a product that truly reflects generations of expertise.
Why Is Ceremonial Matcha Such High Quality
Ceremonial-grade matcha is the highest quality, made from the youngest, tender leaves carefully grown in shaded fields.
These leaves are handpicked, steamed, and stone-milled to preserve their vibrant color and rich, smooth flavor. Unlike culinary grades, which can be more bitter, ceremonial matcha offers a delicate umami taste and a refined, balanced profile.
This level of craftsmanship ensures an authentic, premium matcha experience, deeply rooted in Japanese tradition.
At The Herbal Connection, each tin is carefully prepared for our valued customers.
How To Prepare Ceremonial Grade Matcha
The Different Types of Preparation
Usucha & Koicha are two types of matcha preparation. In Japanese, Usucha means thin tea, and Koicha means thick tea. Generally speaking, usucha is the most common type of matcha, it can be the easiest to enjoy for new drinkers. Koicha is a truly ceremonial drink, it's about three times thicker than Usucha.
Use The Right Stuff
Ideally, it is recommended you use a chasen (tea whisk), sieve, measuring cup, tea bowl (any bowl will do) and a spoon to get the best results.
How To Make Koicha
1. Sift 4g of the matcha tea powder into a bowl (roughly 1 tsp)
2. Dissolve the matcha in a small amount (2 tsp or 10ml) of water. Use the whisk to ensure there are no lumps. Pour 2-3 tsp (10 to 15ml) of hot water (about 80°C) into the bowl.
3. Whisk the mixture well so the matcha is evenly mixed. Continue until the consistency becomes like a paste. The trick to whisking is to move it quickly back and forth with a snap of the wrist.
4. Continue whisking until it's ready, you will know it is done once it reaches a consistency like melted soft serve ice cream.
Enjoy!
Koicha is a rich drink enjoyed as is once prepared. If you are interested in making a matcha latte or iced matcha then prepare Usucha next.
How To Make Usucha
1. Sift 2g of the matcha tea powder into a bowl (roughly 1/2 tsp)
2. Pour 1-2 tsp (5 to 10ml) of hot water (about 80°C) and whisk until there are no lumps. Rapidly move the whisk back forth with your wrist.
3. Pour 3.5 tbsp (50ml) of hot water into the bowl. Whisk the tea slowly at first, then faster until the tea is well brewed. When the surface is creamy and refined it is ready to use.
4. To make a matcha latte, combine 4 tbsp (60ml) of this thin tea with about 1/2 cup (140ml) of milk. Add ice to make an iced matcha latte too.
Available For Purchase Below