Imperial Grade Matcha Powder
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.
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.
Original: $73.03
-70%$73.03
$21.91Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.
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.
