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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 full-bodied matcha with a deep emerald-green brew, sweet and savory undertones, floral aromas, and delicate tannins. Its defined flavor can be served on its own or incorporated into elixir-style drinks. The product comes in a 1 kg format, with one currently available variant labeled Full-bodied with subtle floral aromas.
What does Meiko ceremonial matcha taste like?
Meiko opens with sweet, mellow top notes before moving toward savory undertones reminiscent of salted caramel. Floral notes and delicate tannins complement the finish. The overall profile is hearty and rich rather than light, with a robust body that carries the contrasting sweet and savory elements.
The dry matcha has an iridescent green color, while the prepared drink is described as deep emerald green. Its aroma includes floral notes and ooika fragrance, a refreshing scent associated with shade-grown green tea.
- Body: Full and robust
- Top notes: Sweet and mellow
- Undertones: Savory, with a salted caramel character
- Finish: Floral notes with delicate tannins
- Color: Iridescent green when dry and deep emerald green when brewed
How should this matcha be prepared?
Measure 1/2 teaspoon, approximately two bamboo scoops or 1 gram, into a matcha bowl. Wet the matcha with 15 ml (0.5 fl oz) of water heated to 70°C (160°F). Use a bamboo whisk to knead the mixture thoroughly until it forms a smooth paste.
Add another 70 ml (2.4 fl oz) of water and mix until the drink has an even consistency. When tasting it plain, rolling the liquid around the palate can help reveal the progression from mellow sweetness to savory and floral notes.
How can Meiko matcha be served and stored?
This ceremonial-grade matcha can be brewed as a standalone drink or used as part of a range of elixir-style preparations. Its full body, floral aroma, sweet-savory profile, and tannic finish remain the central characteristics across those stated uses.
Keep the container in a cool, dry place away from moisture, sunlight, and odors. Refrigerate it after opening for maximum flavor and potency. The large 1 kg format makes storage conditions especially relevant once the package has been opened.
Ceremonial is a commercial matcha grade made from hand-picked young tea leaves, then stone-ground for its taste and vibrant color.
Meiko has a full body with sweet, mellow top notes and savory undertones reminiscent of salted caramel. Floral notes and delicate tannins complement the finish.
The dry matcha is iridescent green, and it produces a deep emerald-green drink when prepared.
Use 1/2 teaspoon, approximately two bamboo scoops or 1 gram, per serving. Begin by wetting it with 15 ml (0.5 fl oz) of water.
Use water heated to 70°C (160°F). After making a smooth paste with 15 ml of water, add another 70 ml (2.4 fl oz) and mix evenly.
Yes, Meiko can be brewed and served on its own. It can also be incorporated into elixir-style drinks.
Refrigerate Meiko after opening for maximum flavor and potency. Keep it away from moisture, sunlight, odors, and warm storage conditions.
Yes, the 1 kg format is currently available. Its listed variant is Full-bodied with subtle floral aromas.