SEN Matcha, Organic, Ceremonial Grade, Kyoto

$45.00 AUD

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Size 20g tin: $45 50g bag: $100 100g bag: $180 200g bag: $340

Free shipping across Australia on orders over $100. We ship worldwide.

Bright green SEN organic ceremonial matcha powder, stone-ground to a micro-fine texture

Organic Ceremonial Matcha: Ujitawara, Kyoto

Grown in the birthplace of Japanese green tea, SEN is our finest matcha, the highest grade offered by our trusted Kyoto supplier. Cultivated in Ujitawara, a region that has defined Japanese tea culture for centuries, this certified organic ceremonial matcha delivers everything a serious tea practice demands: deep umami, a vivid emerald colour, and a lingering sweetness that only the best leaves can produce.

SEN is drawn from the very top of the season's first harvest, the youngest leaf of the year, which is where that sweetness and depth come from. It is the one to reach for if you drink matcha on its own rather than in milk.

Taka and Holly of EdoMatcha with their tea grower in the terraced tea fields at Ujitawara, Kyoto — *At Ujitawara with the grower who makes SEN. EdoMatcha's first supplier, and the one Taka knows best.*

Why this matcha stands out:

First harvest (ichibancha), made only from the year's first picking, which is what ceremonial grade should mean. Why that matters
JAS-certified organic, no pesticides, no synthetic fertilisers, verified by Japanese and international bodies
Shade-grown for at least 20 days, deveined, stone-ground to a micro-fine powder
Vivid emerald colour with a smooth, mellow sweetness and soft umami, minimal bitterness
Sourced directly from Ujitawara farms by Taka, a Certified Japanese Tea Instructor

Our Kyoto tea grower inspecting new leaf in the terraced tea fields at Ujitawara — *Selecting the leaf. SEN is taken from the best of the first picking.*

Perfect for: Traditional whisked matcha (usucha & koicha), matcha lattes, and anyone serious about what they drink.

Available sizes: 20g tin / 50g / 100g / 200g pouch

Ingredients: 100% Organic Matcha Green Tea Powder (Kyoto, Japan)
Cultivars: Yabukita, Komakage, Okumidori, Saemidori, Samidori

Shipping: Free shipping across Australia on orders over $100. We ship worldwide.

How to Make Matcha

Important: Always bring fresh water to a full boil first, then allow it to cool to the recommended temperature before brewing.

1. Warm your bowl
Pour hot water into your bowl to warm it, then discard the water.

2. Add matcha
Sift 1.5 to 2g, about two chashaku scoops, into the bowl.

3. Pour hot water
Add 60 to 80ml at 70–80°C. Boiling water scorches matcha and turns it bitter.

4. Whisk until frothy
Whisk briskly in an “M” shape, a zigzag, not a circle. Slowly at first and then vigorously, until a smooth, fine foam forms. Work from the wrist and keep the tines just off the base of the bowl.

5. Enjoy immediately
Sip, savour, and enjoy your freshly whisked matcha.

The ratio is what most first-timers get wrong. Too little powder and the bowl tastes watery; too much and it turns thick and astringent.

More detail in our matcha whisk guide.