We recommend ceremonial grade matcha because it is often a reflection of the quality of matcha, however, the flavour profile and different grades will differ depending on many factors.
Culinary grade is more robust and best for mixing into recipes, often lower in price. While ceremonial grade is designed to be enjoyed on its own, ideal for luxury hospitality.
ORIGIN: Look for tea leaves grown in Japan, particularly, Uji, where they developed the technique of shading tea leaves before harvest, encouraging the production of chlorophyll, in turn, boosting the colour profile of the matcha.
GRADE: We recommend ceremonial grade matcha for drinking, although not regulated, it is a good indication of quality.
FIRST HARVEST/FIRST FLUSH: Look for first flushed tea leaves, this means that the leaves harvested for the matcha is from the most tender and flavourful leaves, packed with antioxidants and umami flavours.
HAND PICKED: This ensures that only the highest quality leaves are used in the production of matcha.
COLOUR: The brighter and more vibrant the matcha, the higher the quality. This often comes from the extra step of shading the tea leaves before harvest.
TEXTURE: The finer the grind, the smoother the texture of matcha. Look for stone milled matcha for the finest grind.
PACKAGING: Matcha is really delicate and is hyper sensitive to light and air! Resealable and opaque packing will ensure the freshness and quality from the day it is milled to your cup.
There is so many conflicting information out there, the most important is that you are enjoying the matcha! Feel free to get in touch with us if you need any help!
Arashi work with local award winning farmers in Uji, Japan to create small batches of ceremonial grade matcha.
ASAHI: Rich, umami flavours, delicate to grow, difficult to mass produce.
SAMIDORI: Used to balance the flavour profile and consistent yield.
Our matcha is sustainably shade-grown and made from hand-picked first flush Asahi and Samidori tea leaves to ensure maximum chlorophyll production, only the best leaves make the cut. We stone mill the leaves at 30g per hour, resulting in a silky powder. Our price point reflects the quality we offer.
Each Arashi order is crafted with care, let us tailor your experience by reaching out.
WhatsApp: +44 7492 786 498
Email: chloe@arashimatcha.com
Instagram: @Arashimatcha
We are working on partnering with selected yacht provisioners to help you get your hands on Arashi.
Matcha is sensitive to light, air, and humidity. We recommend keeping it sealed in its airtight packaging and storing it in a cool, dry place, ideally refrigerated when possible.
For optimal quality, matcha should be consumed within 60 days of opening. Unopened matcha can last up to a year when kept in a cool, dry place.