Matcha 101
Everything you need to know about matcha.
From first harvest to your bowl. The what, the why, and how to make it taste incredible.
Where it grows
Kagoshima, Japan.
Every Matcha Bear matcha comes from Kagoshima, one of Japan’s most celebrated tea-growing regions. Rich volcanic soils, abundant sunshine and a mild climate create ideal conditions for vibrant green tea with natural sweetness, balanced umami and exceptional aroma.
Our matcha
Two grades, two jobs.
Same standard, different harvest and different mill. Open either one to read how it is made.
Latte GradeAutumn harvest · jet-milled
Designed for everyday enjoyment, our Latte Grade Matcha is crafted from the autumn harvest, producing a fuller-bodied tea with a bold yet balanced flavour that stands up beautifully to milk.
A blend of Saemidori, Yutakamidori and Saeakari cultivars creates a naturally sweet profile with rich umami, gentle vegetal notes and a smooth finish, making it ideal for lattes, smoothies and everyday matcha.
The tea is jet-milled, producing a fine powder that dissolves easily and creates a smooth, consistent texture in every cup.
Premium Ceremonial GradeFirst flush of spring · bead-milled
Our Premium Ceremonial Grade is produced from the first flush of spring, when the youngest tea leaves contain the highest concentration of amino acids. This creates a naturally sweeter, smoother matcha with a creamy mouthfeel and deep umami, making it ideal for traditional preparation.
Built around the highly regarded Saemidori cultivar and complemented by carefully selected additional cultivars, it offers exceptional balance, vibrant colour and a refined, layered flavour profile.
The leaves are bead-milled into an exceptionally fine powder, creating an incredibly silky texture and allowing the matcha to whisk into a smooth, creamy bowl with delicate foam.
The ritual
Four steps to the perfect bowl.
01Sift the matcha2 g, sifted so it never clumps.
02Add water60 ml at 70–80 °C.
03Whisk itZig-zag until frothy.
04Serve itNeat, or over ice with milk.
