Introducing Imperial Grade Matcha, our most refined, limited-edition matcha to date. Made by the 3rd generation farmer Yoshiaki and his wife Yuko is solely from the highly renowned Okumidori cultivar, this exceptional tea is shade-grown for over three weeks and stone-ground into an ultra-fine 10-micron powder. The result is a vibrant, emerald-green matcha with a rich, velvety texture, intense umami, and natural sweetness. The Imperial Grade Matcha, made from First Flush Okumidori leaves, offers a richer, multi layered profile than our Ceremonial Matcha. It opens with intensely deep umami and soft nori-like savouriness, unfolding into subtle fresh, vegetal and minty shiso leaf tones. A luxuriously creamy mouthfeel carries gentle notes of toasted cashew and a hint of cacao nib, adding nutty warmth and sophistication. The finish lingers with a delicate, natural sweetness, reminiscent of fresh cream, young grass, leaving the palate clean, nourished, and balanced. Compared to ceremonial grade matcha, which leans brighter and more grassy, Imperial Grade delivers a darker, fuller-bodied experience with heightened umami, without any astringency (bitterness), and a velvety depth that reflects the artistry of its cultivation and the purity of its Okumidori origin. Perfect for traditional preparation or creamy latte, Imperial Grade Matcha is a celebration of purity and tradition. What Makes Our Imperial Matcha So Special Made exclusively with the rare Okumidori cultivar for exceptional natural sweetness and smoothness Grown under shade for 3+ weeks to maximise L-theanine Shade grown First flush harvest, meaning most concentrated chlorophyll resulting in high amino acids. Bold, creamy, umami-rich flavour without bitterness Packed with antioxidants and L-theanine for sustained energy and clarity Hand-harvested first flush matcha What Makes It Imperial Grade? Imperial Grade Matcha uses only Okumidori leaves from the earliest spring harvest (Ichibancha), grown under extended shade to produce a uniquely high concentration of chlorophyll and L-theanine. Ground with precision into a superfine 10-micron powder, it delivers unmatched depth, balance, and vibrancy. How to make matcha To Whisk (Traditional Hot Preparation): Sift 2 matcha spoon full (1.5 – 2.0g) into a bowl Add 60–80ml water at 60 - 70°C Whisk in a “M” motion until frothy Sip and savour slowly To Blend (Koicha - Thick Tea): Use 3g matcha with 40ml water and whisk slowly until smooth and dense.
