Tsubaki — Ceremonial Matcha, Uji (50g)

Tsubaki is our everyday ceremonial matcha: first-harvest tea leaves from Uji, stone-milled into a fine, bright green powder. It whisks to a smooth, creamy froth with mellow umami and natural sweetness, and keeps its flavour well in lattes.

At a glance

• Grade: Ceremonial, first harvest (ichibancha)
• Origin: Uji, Kyoto, Japan
• Taste: Smooth, mellow umami, natural sweetness, low bitterness
• Best for: Everyday usucha, matcha lattes and iced matcha
• Size: 50g pouch, about 25 servings at 2g
• Ingredients: 100% Japanese green tea (matcha). Nothing added.

How to prepare

Traditional (usucha)

Sift 2g (1 level teaspoon, or 2 bamboo scoops) into a bowl. Add 70ml of water at 75–80°C, never boiling. Whisk briskly in an M or W motion for 15–20 seconds until a fine froth forms.

Matcha latte

Whisk 2g with 30–40ml of hot water until smooth, then top with 150–200ml of steamed or cold milk. Sweeten to taste.

On the go

Fill a Mini Matcha Shaker to the line with cold or lukewarm water first, then add 2g of matcha. Seal and shake for 20 seconds, then pour over cold milk or ice. Avoid hot water, as it can cause the shaker to leak.

Storage

Matcha is sensitive to light, heat, air and moisture. Reseal tightly after each use, keep it in a cool, dark cupboard, and enjoy within 6–8 weeks of opening for the best colour and flavour.

Questions

Is Tsubaki ceremonial grade?

Yes. It's made from first-harvest leaves and is smooth enough to drink straight with water. For more depth and sweetness, try Haru or our Ceremonial Reserve, Eiko.

How much caffeine is in a serving?

About 50–70mg per 2g serve, generally less than a typical brewed coffee. The L-theanine in matcha gives a calmer, steadier lift.

Do I need a bamboo whisk?

A bamboo whisk (chasen) gives the finest, creamiest froth. For work, travel or the gym, our Mini Matcha Shaker mixes a smooth matcha in 20 seconds.