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. Awarded 2 Stars at the 2026 Great Taste Awards, judges praised its "beautiful vibrant green" appearance, "pure luxury" aroma, savoury umami character and elegant finish, describing it as "very special". 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.
Related
Related
Related
Related