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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.
Meiko Ceremonial Grade Matcha is a 20 g matcha with a full-bodied profile, deep emerald-green color, sweet-savory depth, and subtle floral aromas. It is intended for drinking on its own or mixing into other beverages. The current variant is available.
What flavor profile does Meiko ceremonial matcha offer?
The first impression is sweet and mellow, followed by savory salted-caramel undertones. Floral notes and delicate tannins complement the finish without displacing the matcha’s robust body. A refreshing ooika fragrance adds another named aromatic note to the blend.
- Color: iridescent green that develops into a deeply rich emerald cup
- Body: robust and full-bodied
- Finish: floral hints with delicate tannins
The name Meiko is an epithet referring to the beautiful budding of a flowering plant, a detail that echoes the matcha’s floral aromatic profile.
How do you prepare a 1 g serving?
Place 1/2 teaspoon of matcha, approximately two bamboo scoops or 1 g, in a matcha bowl. Wet the powder 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 continue mixing until the drink has an even consistency. When tasting, roll the liquid around the palate to take in the complete progression from mellow top notes to the savory and floral finish.
Can Meiko be used beyond straight matcha?
Meiko can be brewed and enjoyed on its own. Its full body, sweet-savory undertones, and floral aroma also support its stated use in mixed drinks. The product information does not prescribe a specific mixed-drink recipe, leaving the final combination open to the drink being prepared.
Store the matcha in a cool, dry place away from moisture, direct sunlight, and odors. After opening, refrigerate it for maximum flavor and potency. These storage directions are particularly relevant for protecting the aroma and taste of the 20 g format between servings.
Ceremonial is a commercial matcha grade made from hand-picked young tea leaves, then stone-ground for its taste and vibrant color.
Meiko is full-bodied with sweet, mellow top notes, savory salted-caramel undertones, floral hints, and delicate tannins in the finish.
Meiko has an iridescent green color and prepares as a deeply rich emerald-green drink.
Use about 1 g per serving, equal to roughly 1/2 teaspoon or two bamboo scoops.
Use water heated to 70°C (160°F). Start with 15 ml (0.5 fl oz), then add another 70 ml (2.4 fl oz) after whisking the initial paste.
Wet the matcha with the first portion of water and knead it with a bamboo whisk until smooth. Add the remaining water and mix until the consistency is even.
Yes. Meiko is intended for drinking on its own or as part of other mixed beverages.
Keep it in a cool, dry place away from moisture, sunlight, and odors. Refrigerate after opening for maximum flavor and potency.
Meiko is listed in a 20 g format, and the current full-bodied variant with subtle floral aromas is available.