Matcha is a tea made by drying steamed tea leaves in the shade, removing the leaf veins, and using a millstone or a matcha manufacturing machine to make very fine powder. Matcha is made by shading and cultivating the tea leaves for 15 to 20 days when the buds start to grow, and steaming the tea leaves with water to make steamed tea, which has a very fine dark green color. Matcha is made by grinding the tea leaves whole and drinking them, so you can consume all the beneficial ingredients of the tea leaves that are not absorbed by the water.

Ceremonial Matcha

Ceremonial Matcha is the highest grade matcha, which accounts for less than 5% of the total matcha production. It is processed only with young buds, has a bright light green color, and has the finest particles of all matcha types. It has a mild flavor and aroma, so you can enjoy the freshness of green tea without any burden even if you drink it mixed in water. Premium matcha, which is processed using only


premium matcha sprouts, is distinguished from ceremonial matcha by the size of the ground particles. It is characterized by somewhat coarse particles and a dark green color because it is ground with a millstone, and its flavor and aroma also have a stronger grassy aroma compared to ceremonial matcha, so you can enjoy a more satisfying green tea flavor when you drink it with milk, yogurt, etc. rather than water.


Culinary Matcha Culinary matcha, which is made using the large leaves remaining after picking the young leaves, is characterized by a large production volume and a strong flavor and aroma. It is widely used in baking and cooking because it does not easily lose the original flavor and aroma of the tea even when used with various ingredients and spices.

Matcha is made by shading and cultivating the tea leaves for 15 to 20 days when the buds start to grow, and steaming the tea leaves with water to make steamed tea, which has a very fine dark green color.