Organic Matcha

Organic ceremonial matcha, first harvest only, from Ujitawara in Kyoto and Chiran in Kagoshima, sourced directly from the farms by Taka, a Japanese Tea Instructor certified by the NPO Nihoncha Instructor Association. Every matcha here is JAS-certified organic, and we ship Australia-wide and worldwide.

Which one?

  • Kyoto: our most popular matcha, for a daily bowl or a latte.
  • SEN: our finest, from the top of our Kyoto grower's first harvest. The one to drink plain.
  • Kagoshima: a single cultivar, Okumidori, grown on Chiran's volcanic plateau. The same first-harvest standard, with a different character.
  • New to matcha? The Ceremony Kit puts matcha, a chawan, a Chikumeido chasen and a bamboo scoop in one box, for 10% less than buying them separately.

Why “first harvest” matters more than “ceremonial grade”

Ceremonial grade is not a regulated standard. Anyone can print it on a pouch, and a great deal of matcha sold under that label is made from later pickings. What the label does and does not mean is set out in our guide to ceremonial vs culinary grade matcha.

What actually separates good matcha from ordinary matcha is when the leaf was picked. The first harvest of the year, ichibancha, gives the youngest, sweetest, most delicate leaf, with the deepest umami and the least astringency. Later flushes grow coarser and more bitter, and no amount of milk or sugar hides it.

Proper ceremonial matcha should be first harvest. All three of ours are: organic, ceremonial grade, and made only from first-harvested leaves.

Taka made this point in The Guardian in August 2026: rather than trusting a grade label, look for a first-harvest one.

New to whisking it yourself? Our step by step method for making matcha covers the water temperature and the whisking motion, and the matcha whisk guide covers the tools.

Free shipping across Australia on orders over $100, and we ship worldwide.