Imperial Grade Matcha Powder

No. 60

Imperial Grade Matcha Powder

£54.90
SKU: 10412C40

For a natural, nutrient-rich green tea packed with refreshing, grassy flavours, whisk up a cup of our Great Taste Award-winning premium organic matcha powder.

Format
size:40g Caddy
Quantity:

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. 

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): 

  1. Sift 2 matcha spoon full (1.5 – 2.0g) into a bowl 
  1. Add 60–80ml water at 60-70°C 
  1. Whisk in a “M” motion until frothy 
  1. Sip and savour slowly 

To Blend (Koicha - Thick Tea):

Use 3g matcha with 40ml water and whisk slowly until smooth and dense. 

Region

Ise Bay, Mie Pref, Japan

Located in the southeast of Japan, Ise Bay in Mie Prefecture fronts the Philippine Sea, showcasing a varied elevation from sea level to 64 meters. Characterised by a humid subtropical climate, the bay experiences distinct seasonal changes. Summers here are brief yet warm, with temperatures ranging from 21°C to 30°C, transitioning into cooler autumns and winters where temperatures can drop to between 4°C and 13°C. Spring gradually warms the region, setting the stage for another warm summer.

The bay’s weather pattern is predominantly cloudy or overcast, contributing to consistent, albeit varying, levels of rainfall throughout the year. Summer months witness significant cloud cover and the highest rainfall, amplifying the humidity to98%, which starkly contrasts with the drier air seen in late autumn and winter. Wind patterns also vary seasonally, with cool, strong gales typical throughout the year, becoming gentler during the summer months. The bay, enriched by the waters from the Kiso Three, Nikko, and Honai rivers, supports a rich marine life, famed for its fish and seaweed. On its southernmost tip lies the Ise-Shima National Park, a biodiversity hotspot that provides sanctuary to species such as loggerhead turtles and native plants like hibiscus and spider lily, making Ise Bay not just a scenic wonder but also an ecological treasure.

1 - 2g

200ml

80°C

Whisk Thoroughly