It is shaded for four weeks before being carefully harvested and stone-ground. Its colour is rich and emerald green and it forms a beautiful thick froth when whisked.
Grown using natural farming methods, without artificial pesticides or fertilisers, this matcha honours both tradition and sustainability.
Matcha is a finely ground, vibrant green tea powder made from shade-grown tea leaves, celebrated for its rich umami flavour, smooth texture, and naturally energising properties.
25g packaged in an eco tin for freshness and minimal environmental impact.
About the teamaker
Obubu Tea Farm is based in Wazuka, near Kyoto, Japan. This region has a rich history of tea production stretching back 900 years, and it is the centre of matcha production in Japan.
Obubu was founded by Akihiro Kita, Yasuharu Matsumoto, and Hirokazu Matsumoto, whose guiding principles of quality, community, and education inform everything they do.
Brewing guide
How to prepare matcha
1. Warm Your Matcha Bowl
Pour a little hot water into the bowl to warm it. Swirl it around, then discard the water and dry the bowl with a cloth. This helps maintain the ideal brewing temperature.
2. Sift the Matcha Powder (Optional but recommended)
Use a fine sieve to sift 1–2 scoops (about ½ to 1 teaspoon) of matcha into the bowl. This prevents clumps and ensures a smooth, even consistency.
3. Make a Smooth Paste
Add a small amount (10–15ml) of approx 70°C water to the matcha powder, and use a matcha whisk to mix it into a smooth paste. This step helps prevent lumps when adding the rest of the water.
4. Add the Rest of the Water
Pour about 60–70ml of approx 70°C water into the bowl. Avoid boiling water, as it can make the matcha taste bitter.
5. Whisk the Matcha
Hold the bowl steady with one hand and use the matcha whisk in the other hand to whisk briskly in a zigzag "M" or "W" motion. Whisk until the matcha becomes frothy with tiny bubbles and has a smooth, creamy texture.
6. Enjoy!
