MatchaBotanicals Early Harvest Ceremonial Matcha
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Who is Matcha Botanicals?
Matcha Botanicals supplies ceremonial-grade matcha from plantations it describes as its own in Japan, dispatching from Uji every two weeks to keep stock fresh.
Its catalogue is tiered from vintage imperial lots and a single-cultivar Okumidori down through mid-range ceremonial matcha to a bulk culinary grade, with a full set of preparation tools alongside. The company is registered in Switzerland.
Sweet early-harvest Uji matcha for water, lattes, and pastry
MatchaBotanicals Early Harvest Ceremonial Matcha is a 100% green tea powder made from extra-young shoots picked during the first harvest in May. Hand-picked in Uji and made in a Kyoto workshop, it combines Okumidori, Yabukita, and Saemidori cultivars for a smooth, sweet profile without bitterness. It can be prepared with water, mixed with milk, or used in pastry.
What does Early Harvest Ceremonial Matcha taste like?
This matcha centers on sweetness and a smooth finish. Its three-cultivar blend is used to keep the flavor, color, and texture consistent from year to year. The product is positioned for everyday drinking as well as recipes that call for matcha powder.
- Ingredients: 100% green tea powder
- Cultivars: Okumidori, Yabukita, and Saemidori
- Harvest: First harvest in May, using extra-young shoots
- Production: Hand-picked in Uji and made in Kyoto
- Grinding schedule: Freshly ground every two weeks
Can this ceremonial matcha be used for lattes and pastry?
Early Harvest Ceremonial Matcha has three stated uses: traditional matcha prepared with water, matcha lattes, and pastry. Its smooth, sweet character and lack of bitterness make it suitable for drinking without milk, while its powdered format also works in milk-based drinks and baking.
How should it be prepared with water?
Place 2 to 5 g of matcha, up to 2 teaspoons, in a bowl. Add about 2 fl oz of hot water at 175°F (80°C), then whisk vigorously in a zigzag motion with a bamboo whisk until frothy and free of lumps. Drink it as prepared, or add more water or milk for a lighter or creamier drink.
How should Early Harvest Matcha be stored?
The matcha comes in an airtight black glass container that protects the powder from light. For the stated quality and freshness, keep it in its original packaging at about 41°F (5°C) and use it within three months. It can remain outside the refrigerator and still be consumed, although its color, aroma, and taste may decline over time. The 5 g, 40 g, 100 g, and 200 g formats are currently available.
Okumidori is a named tea cultivar within the Shizuoka grouping, included here to organize matcha products according to cultivar.
Ichibancha is the late-April-to-May first harvest, producing vibrant green matcha with sweet, delicate flavor and characteristic umami.
Uji is a historic city in Kyoto where matcha cultivation began over 800 years ago, and its climate and soil shape distinct flavors across varieties.
Frequently asked questions
The tea leaves are hand-picked in Uji, Japan, and the matcha is made in a workshop in Kyoto.
Early Harvest Ceremonial Matcha blends Okumidori, Yabukita, and Saemidori cultivars. The blend is used to maintain consistent smoothness, color, and flavor.
It has a smooth, sweet profile without bitterness. The powder is made from extra-young shoots gathered during the first harvest in May.
Add 2 to 5 g, up to 2 teaspoons, to a bowl with about 2 fl oz of water at 175°F (80°C). Whisk vigorously in a zigzag motion with a bamboo whisk until frothy and free of lumps.
Yes. It is intended for traditional matcha with water, matcha lattes, and pastry.
Early Harvest Ceremonial Matcha is freshly ground every two weeks.
Keep it in its original airtight black glass container at about 41°F (5°C) and use it within three months for the stated quality. It can remain outside the refrigerator, but its color, aroma, and taste may decline.
The listed 5 g, 40 g, 100 g, and 200 g formats are currently available.