Our Matcha is harvested in Spring,
and spent a lot of time for grounding
with a stone mill as a traditional procedure.
This procedure enhances Matcha`s
aroma and sweetness,
and it`s color and scent are kept fresh.
After tasting this Matcha,
Rich Aroma remains in a nose.

A stone mill can mill matcha particle
smaller than 10μ.
our matcha will not be precipitated
in water for a while.

One stone mill can produce Matcha
only 30g to 40g per hour.
To ship  fresh matcha, We produce
Matcha only for orders.

Here is a matcha directly from Japan,
the best quality for price.
Recommended Matcha for ceremoney
and for cooking.

-Ceremonial style:
Put about 2g Matcha and 80 Celsius
once boiled hot water into a cup,
use Tea Whisk and mix matcha
and the hot water like writing "m"
and get rid of matcha lumps with it.
Tea strainer is recommended
to break matcha lumps.

-Matcha Latte:
1. Heat Milk 200cc. and Sugar 10g to 15g
(Try  Non Calory Sugar Luo Han Guo Monk Fruit ).

2. Use tea strainer and put
Matcha 2g to 3g into a cup
and pour little amount of the milk
and stir the milk and matcha well.
You can use Tea Whisk or Frother
and make good and foamy latte.

3. When milk become warm enough,
pour the rest of milk into the cup.
You can add some matcha powder
on top of the matcha latte
using tea strainer to look good.
You can add Icecube
and make cold Matcha Latte
this way as well in stead of heating milk.


-Matcha Ice Cream with Vanilla:
1. Mix tea spoon of water
with Matcha 1 to 3 tea spoons (use tea strainer)
and stir untill matcha lumps dissapear.

2. Pour onto Vanilla Ice Creme 100g.
You can stir and mix them
like a Turkish Ice creame texture.
in the end you can pour matcha powder
using tea strainer on matcha ice cream
and on dish with crackers.
If Matcha Ice creme is too soft,
put it into Freezer for a while.