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Matchaeologist is a matcha brand sourcing exclusively from Uji, Kyoto, Japan, offering a curated range of ceremonial and culinary grades. Its matcha is grown using the traditional Honzu method, a 30-day shading process with rice-straw mats before harvest.
The collection includes cultivars Misaki, Matsu, and Meiko for drinking, and Midori and Mirai for culinary use, all processed from first-flush tencha ground slowly on granite stone mills.
Matsu Roasted Ceremonial Matcha is an artisan-roasted matcha with an intense yet mellow flavor. Its creamy body, smooth mouthfeel, roasted aroma, umami, and savory-sweet undertones make it suited to ceremonial-style preparation with water. The 20 g format is currently sold out.
What does the roasted profile taste like?
Roasting defines this ceremonial-grade matcha. The technique has been handed down through generations of matcha sommeliers and brings the roasted aromas forward while retaining a complex flavor profile. Expect a rich, full body with a smooth mouthfeel compared with that of brewed espresso.
Umami and savory-sweet undertones balance the intensity of the roast. The finish is long and creamy rather than brief or sharply defined. Matsu also has a deep green color likened to Japanese pine trees.
- Flavor: intense with a mellow roasted character
- Aroma: pronounced roasted notes
- Body: rich, full, and creamy
- Finish: long and creamy
How should Matsu ceremonial matcha be whisked?
Measure about 1 g of matcha, equal to 1/2 teaspoon or approximately two bamboo scoops, into a matcha bowl. Wet the matcha with 15 ml (0.5 fl oz) of water heated to 70°C (160°F). Knead the mixture thoroughly with a bamboo whisk until it forms a smooth paste.
Add another 70 ml (2.4 fl oz) of water and mix until the drink is consistent. Rolling the liquid around the palate while sipping helps reveal the roasted flavor, umami, savory-sweet undertones, full body, and creamy finish.
What should buyers know about the 20 g format?
This product is presented as a 20 g ceremonial matcha. Its single listed variant is labeled “Intense with a mellow roasted flavor.” That variant is currently sold out, so availability should be checked before purchase.
How should opened Matsu be stored?
Keep the matcha in a cool, dry place away from moisture, sunlight, and odors. Refrigerate it after opening for maximum flavor and potency.
Ceremonial is a commercial matcha grade made from hand-picked young tea leaves, then stone-ground for its taste and vibrant color.
Matsu has an intense yet mellow roasted flavor. It combines roasted aromas with umami, savory-sweet undertones, a rich creamy body, smooth mouthfeel, and a long creamy finish.
Yes. Matsu is presented as a ceremonial-grade matcha made with an artisan roasting technique.
Use about 1 g per serving. This is approximately 1/2 teaspoon or two bamboo scoops.
Use water heated to 70°C (160°F). First wet the matcha with 15 ml (0.5 fl oz), then add another 70 ml (2.4 fl oz) after forming a smooth paste.
Place the matcha in a bowl, wet it with 15 ml of 70°C water, and knead thoroughly with a bamboo whisk until smooth. Add 70 ml more water and mix until consistent.
Matsu ceremonial matcha comes in a 20 g format. The listed variant is labeled “Intense with a mellow roasted flavor.”
No. The listed 20 g variant is currently sold out.
Store it in a cool, dry place away from moisture, sunlight, and odors. Refrigerate the matcha after opening for maximum flavor and potency.