Organic Matcha
Fine stone ground powder, bright and grassy with a savoury finish. Whisk with water for a traditional bowl, or build it into an iced latte.
From Β£22.00
Organic Japanese Matcha
Shade grown in Japan. Stone milled. Whisked by hand.
Single origin organic matcha from Japan, milled to a fine powder and packed in Belfast. Whisk it traditionally, pour it over ice, or build it into a latte. One tin, three rituals.
The one everything starts with
Organic Matcha
Shade grown for weeks before harvest, then stone ground into a powder fine enough to suspend in water rather than steep in it. That is the whole difference: with matcha you drink the leaf, not an infusion of it.
Bright, grassy and full bodied, with the savoury depth that separates a good matcha from a bitter one. It will take milk without disappearing, and it will sit over ice without turning dull.
FromΒ£22.00
Two ways into Japanese tea
Matcha is the whole leaf, whisked. Hojicha is the leaf roasted until it turns nutty and low in caffeine. Most people end up keeping both.
Organic Hojicha
Green tea roasted over charcoal until it turns amber and nutty. Naturally low in caffeine, which makes it the one to reach for after dark.
From Β£22.00
The kit that makes it work
You can make matcha with a spoon and a mug. It will be lumpy. These are the pieces that turn it into a ritual worth repeating.
Stage 01 Β· Measure
Matcha Spoon
A consistent scoop every time, so your bowl tastes the same on a Tuesday as it did on Sunday.
Β£4.50
Stage 02 Β· Sift and bowl
Matcha Bowl
Wide enough to whisk in, heavy enough to stay put. The shape is doing real work, not decoration.
Β£22.00
Stage 03 Β· Whisk
Matcha Bamboo Whisk (Chasen)
The traditional chasen. Dozens of fine bamboo prongs break up every lump and build the foam on top.
Β£11.95
Stage 04 Β· Or go electric
Aerolatte Matcha Whisk
For lattes and iced builds where you want speed and froth rather than ceremony.
Β£20.95
Stage 05 Β· The full set
Matcha Tea Set
Bowl, whisk and scoop together. The easiest way to start, and the obvious gift.
Β£42.50
One tin, three rituals
The same powder behaves completely differently depending on how you build it. Start traditional, then work outwards.
Whisked
Water just off the boil, whisked in a W until the surface holds a fine foam. Two minutes, no equipment beyond a chasen.
Over ice
Whisk with a splash of cold water first, then pour over a full glass of ice. The colour alone earns its place on the counter.
As a latte
Matcha holds its own against milk in a way most green teas cannot. Oat works particularly well with the savoury notes.
Watch the whisk
Powder, water, thirty seconds of wrist. There is a reason the ritual survived five hundred years more or less unchanged, and it is not nostalgia. It is that it works.
How to make matcha at home
Make matcha by sifting the powder into a warmed bowl, adding a little water just off the boil, whisking briskly in a W shape until a fine foam forms, then topping up to drink.
Warm the bowl
Rinse the bowl with hot water and dry it. A cold bowl pulls the heat straight out of a small volume of water.
Sift the powder
Matcha clumps in the tin. Sifting is the single step most people skip and the reason most home matcha turns out lumpy.
Add water off the boil
Let the kettle stand a moment before pouring. Water at a full rolling boil scorches the powder and turns it bitter.
Whisk in a W
Fast and light, from the wrist rather than the shoulder, until a fine even foam sits across the surface.
Top up and drink
Drink it while the foam holds. Matcha is a suspension, not an infusion, so it will settle if you leave it standing.
Make it at home
Iced Raspberry Matcha
Sharp raspberry under milk, with a layer of matcha poured over the top. It looks like a lot more work than it is, and the layers do the work for you as long as you pour slowly.
Does matcha have caffeine?
Yes. Matcha contains caffeine, and because the whole leaf is whisked into the water rather than steeped and strained, a bowl of matcha carries more caffeine than the same volume of ordinary green tea. How much depends on how heaped your scoop is.
What people say
NEeds reviewsVerified customer
Needs a reviewVerified customer
Trying a new matcha today from Suki Tea π΅π Itβs smooth, creamy, and rich in flavour, with those classic earthy notes and a subtle natural sweetness. Definitely one Iβll be reaching for again, and I would definitely recommend giving it a try if you havenβt!curated.byval
Matcha questions, answered
What is matcha?
Matcha is Japanese green tea leaf that has been shade grown, dried and stone ground into a fine powder. Unlike other teas it is whisked into water rather than steeped and strained, so you consume the whole leaf rather than an infusion of it.
Does matcha have caffeine?
Yes. Because you drink the whole leaf, a bowl of matcha carries more caffeine than the same volume of steeped green tea. The exact amount depends on how much powder you use, so check the guidance on the pack rather than relying on a single figure.
What is the difference between matcha and green tea?
Green tea is steeped and the leaves are removed. Matcha is ground into powder and whisked into suspension, so nothing is discarded. That changes the taste, the body and how much of the leaf you actually take in.
Do I need a bamboo whisk?
Not strictly, but it helps. A chasen breaks up clumps and builds foam better than a spoon or a fork. An electric whisk works well for lattes and iced builds where speed matters more than ceremony.
How should I store matcha?
Keep it sealed, cool and out of direct light. Matcha loses colour and brightness faster than leaf tea once it is opened, which is why it is sold in smaller quantities than most of our range.
Can you make matcha with milk?
Yes. Matcha holds its flavour against milk far better than steeped green tea. Whisk it with a small amount of water first so the powder disperses, then add your milk of choice.
Start with the powder. The ritual follows.
Organic Japanese matcha, stone ground and packed in Belfast. Plastic free, B Corp certified, shipped across the UK and Ireland.
FromΒ£22.00