Matcha Bear
Latte grade matcha AKI 100g
Latte grade matcha AKI 100g
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Origin
Grown in Kagoshima, Japan – volcanic soil, abundant sunshine and a mild climate, in one of the country’s most celebrated tea regions.
Certified organic: no synthetic pesticides or fertilisers.
Characteristics
AKI is Matcha Bear’s everyday autumn-harvest matcha blend.
Jet-milled from Saemidori, Yutakamidori and Saeakari cultivars.
Flavour
Smooth and balanced, with mellow sweetness and a fuller matcha flavour.
Preparation
Mix 1–2 grams of Matcha Bear powder with 70–80 °C water.
Zig-zag with a bamboo whisk until frothy.
Additional information
Not every matcha needs to be the highest grade - and that's the point of AKI.
AKI is our everyday autumn-harvest blend, jet-milled from Saemidori, Yutakamidori and Saeakari cultivars grown in Kagoshima, Japan. Autumn harvest means slightly older leaves and a warmer, golden-green colour - earthier and fuller in flavour than a spring harvest, but still smooth and nowhere near bitter.
Made for lattes, smoothies and cooking, where quality matters but you don't need to use your best stash.
Additional information:
Product name: Latte Grade Matcha AKI
Ingredients: 100% Matcha Green Tea
Country of origin: Japan, Kagoshima
Net quantity: 100g
Instructions for use: Mix 1 to 2 grams of Matcha Bear powder with 70-80 degrees water. Zig-zag with a bamboo whisk until frothy.
Specific conditions of storage and/or use: Store in a cool, dry place away from direct sunlight. Keep tightly closed.
Best before: check the packaging
Business name and address: MatchaBear OÜ, Poordi 3, Tallinn, 10156
Our matcha
Certified organic
Grown without synthetic pesticides or fertilisers, in soil kept healthy by organic farming.
Kagoshima, Japan
Volcanic soil, abundant sunshine and a mild climate, in one of Japan’s most celebrated tea regions.
Freshly milled
Matcha fades once it is ground, so ours is milled close to shipment rather than months ahead.
Protected for freshness
Nitrogen replaces the oxygen at packing, holding the colour, aroma and flavour all the way from Japan.
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.
Reviews
What drinkers say.
Got questions?
We’ve got matcha (and answers). The things people ask most, in one place. Still unsure? Drop us a line and we’ll get back fast.
How do I make it without a fancy setup?
A bamboo whisk and any bowl. Sift 2g, add 60ml water at 70–80°C, whisk in a zig-zag. That’s it. Our kit has everything you need.
Why is real matcha this green?
Shade-growing before harvest floods the leaf with chlorophyll. A dull, yellow-green powder is a sign of lower grade or age.
How much caffeine?
About 60–70mg per 2g bowl, released slowly alongside L-theanine, so you get focus without the coffee spike and crash.