Superior Ceremonial Matcha
Ceremonial green tea from Uji, Japan
Superior Ceremonial Matcha
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Description
Superior Ceremonial is a first-harvest matcha from Uji, south of Kyoto, where tea growers have shaded their fields and ground matcha for centuries. The young spring leaves are shaded before picking, which keeps them deep green and full of flavor.
Whisked with water alone, it is sweet and creamy, with a soft, fresh green body and a clean finish that asks for the next sip. It is a bowl to drink on its own: sift a level teaspoon into a warm bowl, add a few ounces of water just off the boil, and whisk until a fine foam rises.
It comes from a family that has been making matcha for 400 years. Mike Harney selects it, and our tasting team cups every new lot before it ships, the way we have chosen every tea for four decades.
Mike's Rating
Details:
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Liquor:
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Ingredients
Make Your Matcha
Measure
Measure 2 grams, about a teaspoon, into a bowl or wide cup. For ideal results, sift through a strainer to prevent clumping.
Add water
Pour 60 ml (2 fl oz) of 175°F (80°C) water over the matcha powder, half of the 120 ml (4 fl oz) for the bowl.
Whisk
Whisk until smooth, then add the other 60 ml (2 fl oz) and whisk briskly until frothy. A bamboo whisk is traditional, a small frother or a lidded jar also works.
Enjoy
Drink your matcha while it's still foamy and warm.
Where it grows
Grown in Uji, Japan
- RegionUji, Japan
- HarvestFirst harvest
Origin
Uji, Japan
First harvest
Tasted at the Harney Table
Every lot of Superior Ceremonial is whisked and tasted at the Harney table before it ships, to the same standard as every matcha we sell, from everyday to ceremonial.
First Harvest in Uji
Picked from the young leaves of the first spring harvest in Uji.
Stone-milled
The shaded leaves are ground between granite stones turning slow enough to stay cool, which is what keeps the powder this fine and this green.
Chosen to Harney Standards
Sourced and tasted to the same standards as all of our teas, as we've done since 1983.
Common questions
Everything you might be wondering before your first brew.
Yes. Matcha is green tea, made from the same plant, Camellia sinensis, as the rest of the tea we sell. The difference is how it is grown and prepared: the leaves are shaded for weeks before harvest, then dried and stone-ground into a fine powder. Instead of steeping leaves and removing them, you whisk the whole leaf into water and drink it.
Most green tea is steamed or pan-fired, rolled, and dried, and you steep it. Matcha starts from leaves grown under shade for several weeks, which changes their color and flavor, then dried flat and ground into powder. That flat, de-veined leaf has its own name, Tencha. Because you drink the whole leaf instead of an infusion, the taste is fuller and the color is brighter.
If you want a bowl to drink on its own, whisked with water alone, this is the one. Superior Ceremonial is a first-harvest matcha from Uji, sweet and creamy, with a soft, fresh green body and a clean finish.
No. A bamboo whisk gives great froth, but a small electric frother or a lidded jar, or cocktail shaker all work.
About 80 milligrams in a standard 2 gram bowl, a little less than a typical cup of coffee. Because you are drinking the whole leaf rather than an infusion, matcha carries more caffeine than the same amount of steeped green tea.
Matcha is ground leaf, so it has far more surface area than whole-leaf tea and it fades faster once it meets air. Keep it sealed, cool, and away from light, and refrigerate it after opening.