All our matcha is 100% green tea. Shade grown 2 weeks+ before harvest to maximise antioxidants. Shading the tea leaf is like tough love – the extra antioxidants produced in this period makes our matcha taste really good!

Then we book her in for a "premium" spa-day where she's treated to some steaming, drying and powdering.

This softens & rounds her attitude out, where her gentle-sweetness, pleasant-bitter and crispiness starts shining.

Always keep your matcha in the fridge. Don't leave her out in the sun like a beach ball. She'll get quite cross with you. Heat of any kind drains her life.

No fridge? No worries. Store her away from direct sunlight.

Upon opening: Scribble the date of opening & put her back in the fridge after use. Unlike Elsa, do not Freeze & Thaw.

For UNOPENED matcha: it's safe to store her in Freezer for 12+ months. When you're ready, thaw her in the Fridge for 1-2 days before open.

Here's a mini guide to recreate your favourite cafe matcha.

1. Start with small ratios. Smaller ratios allow her (flavours) to POP while respectively telling the milk to stop getting in her face about how much she needs him. 

Try this: 1g matcha / 10ml water / 15ml milk / 1g sugar (if you like it sweet)

2. NEVER POUR OVER.Unless you're snapping a few pics for Insta and friends, she tastes best when you:

Whisk, froth & mix the matcha with milk together

Step 1: Make matcha brew
Step 2: Add milk (and sweeteners/syrups)
Step 3: Whisk/froth again

Light-medium-full body: This is the mouthfeel of matcha tea when sipped alone.

Caution:Full-body matcha paired with cheap-weak milk makes faint or watery lattes. But a quality milk mixed with average matcha can turn 6s to 8s. 

Use exceptional ingredients to get phenomenal results.

Full-body tells your senses she's got a huge ego. Her notes are typically strong, and may linger around.

Light-body is demure and subtle. It's like a vivid dream except you can't remember the details but the essence of that dream.

Sweet: Sweet only like broccoli or baby bok-choi. Matcha is not saccharine. It is a vegetal sweetness. Often subtle and faint.

Bitter: The sharp, pungent flavour like crushed Panadol or antibiotics. It's a harshness in matcha that quickly overwhelms when not used to. Bitterness combines well with milk to make lattes refreshing.

For bitter matchas, the best way to make lattes is using a cold-whisking method. Where you mix matcha and milk directly together. No water needed.

Astringent: A dryness, mouth-puckering taste. It's almost sour as if you had lemon. Highly astringent matchas can be considered "grassy" by some. But astringency goes well in lattes, making your drinks crispy.

Umami: Savouriness like un-flavoured popcorn. Umami is an amplifier of the above flavours. In a cultural sense, it's the entire experience of matcha; from the mouth-feel combined with sweet, bitter or astringent notes. Umami is used interchangeably to describe the "experience" as well as the "savoury" component of matcha.

Caution: Explaining umami is like telling the blind colour red. People will not understand you if they have not experienced it.

Matcha is seasonal. Every year, farmers plant green-tea and work year round to make sure it's well taken care off for harvest. It is grown out in the open fields where they can't control the sun, rain and wild, unpredictable weather.

In the same line of work like blueberries, oranges and apples. The farmers do 110% to ensure it's healthy and consumable. But not every batch is sweet or tender.

Step 1: Calculate your daily caffeine intake

(Example: 5 double-shot espressos = 640mg)

Step 2: Start with matcha at 50% of current caffeine intake

 (640mg × 0.5 = 320mg = 6 servings of matcha daily at 50mg each)

Note: 1 serve matcha = 1.5g (50mg caffeine)

Step 3: Taper down over 3 months

• Month 1: 6 servings (300mg)
• Month 2: 4 servings (200mg)
• Month 3: 3 servings (150mg)

Step 4: Build your routine & timing

• First matcha: 90-120 min after waking
• Last matcha: Before 3 PM (earlier the better)
• Take one caffeine-free day weekly

Expect: Week 1-2 withdrawal (headaches, fatigue). 

Week 3+ better sleep, stable energy and steady focus.

For most healthy adults: Yes, matcha is safe when consumed in moderation (1-3 servings daily).

Please seek professional medical advice if you have health concerns.

For watery, bitter, bland or clumpy matcha: Troubleshoot with a different milk using a smaller ratio. Or follow our cold-paste method and adjust from there!

Cold-Paste Method:

1) Sift 3-4g matcha into bowl/cup

2) Add a dash of cold water (about 10ml)

3) Whisk & mix until thick and pasty

4) Add 3-6g sugar/agave to balance bitterness and astringency

5) Add 40-60ml milk to the paste

6) Whisk & froth until frothy!

For traditional Usucha (thin-tea) and bestflavours in latte: the chasen (bamboo whisk) is indispensable. Yes. It takes some time to get used to. When you know the ins-outs of the whisk, your matcha game improves 100x.

Electric frothers make dang good drinks too, if you are patient and precise.

For speed and convenience the electric frother is the choice for making matcha lattes on the go.

If you love slowing down, taking it all in while smelling the flowers; you'll love the bamboo whisk.

All you need is a jar, matcha, water, milk and maybe sugar with a protein shaker ball. Ice is optional, but highly recommended.

Put the A-team together and shake as hard as your body can handle.

This is easier than it looks!

We use Australia Post for all domestic and international orders.

Orders are packed within 24 Business hours.

Express: 1-3 Business Days

Standard: 2-5 Business Days

International: 7-14 Business Days

*Please note: All shipping timeframes are based on the advertised date of dispatch.