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Moba Matcha brings tea from Uji, Kyoto into daily life in Latvia, with 30 g and 100 g packs, individual utensils, and complete sets for preparing a bowl at home.
The brand carries that ritual into shared settings through guided workshops, practical support for cafés and restaurants, and a mobile matcha bar for private celebrations, corporate gatherings, weddings, and festivals.
Ceremonial Matcha 100g is an organic Japanese matcha cultivated in Uji, Kyoto, then freshly ground and packed at a factory in Japan. It combines a green color and complex flavor with reduced bitterness. The preparation instructions below describe a matcha latte.
What distinguishes this Uji ceremonial matcha?
The tea is identified as ceremonial grade and genuinely Japanese, with cultivation in Uji, Kyoto. Grinding and packing take place in Japan. Matcha also contains epigallocatechin gallate (EGCG), an antioxidant found in green tea.
- Net weight: 100 g
- Origin: Uji, Kyoto, Japan
- Processing: Freshly ground and packed in a Japanese factory
- Profile: Green color, complex flavor, and reduced bitterness
- Dietary attributes: Organic, vegan, non-GMO, and gluten-free
Which organic and dietary standards does it carry?
The matcha carries USDA, JAS/OCIA, EU-BIO, and CANADA-BIO organic certifications. It is also U-KOSHER and HALAL certified, as well as described as 100% vegan, non-GMO, and gluten-free. The Japanese packing factory holds ISO and HCAAP certifications. Certificate of Analysis and Certificate of Origin documents are available for the matcha range. A subscription option is offered for this product.
How do you prepare it as a matcha latte?
Heat water to 70–80°C, avoiding boiling water because excessive heat can produce a bitter, burnt taste. Sift two matcha-spoon scoops, approximately 2–3 g, into a matcha bowl to remove clumps. Soak the whisk in hot water to soften its bristles before mixing.
Add about 30–60 ml of warm water and whisk in zigzag motions rather than circles until frothy. Add another 60–90 ml of warm water, whisk briefly, and pour the matcha into a cup. Heat 170–210 ml of milk and add it to the prepared matcha. Oat milk is the suggested milk option, although the method is written for milk generally.
How should the opened package be stored?
After opening, keep the matcha in a cool, dark place or refrigerate it. Follow the stated temperature range during preparation and sift the powder before whisking for the intended latte method.
Ceremonial is a commercial matcha grade made from hand-picked young tea leaves, then stone-ground for its taste and vibrant color.
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.
It is a 100 g ceremonial-grade matcha intended for drinks such as matcha lattes. The matcha has a green color, a complex flavor profile, and reduced bitterness.
The matcha is grown in Uji, Kyoto, Japan. It is freshly ground and packed at a Japanese factory.
Yes. The matcha carries USDA, JAS/OCIA, EU-BIO, and CANADA-BIO organic certifications. It is also certified by U-KOSHER and HALAL.
Yes. The matcha is described as 100% vegan, non-GMO, and gluten-free.
Sift 2–3 g of matcha into a bowl, add 30–60 ml of water at 70–80°C, and whisk in zigzag motions until frothy. Add another 60–90 ml of warm water, whisk briefly, then pour into a cup and top with 170–210 ml of heated milk. Oat milk is the suggested option.
Use water at 70–80°C because boiling water can produce a bitter, burnt taste. Sifting the matcha first helps remove clumps, while soaking the whisk in hot water softens its bristles before whisking.
After opening, keep the matcha in a cool, dark place or refrigerate it.
Certificate of Analysis and Certificate of Origin documents are available for the matcha. A subscription option is also listed, and the package contains 100 g. The Japanese factory carries ISO and HCAAP certifications.