Ceremonial Grade Matcha Green Tea Powder from Kyushu, Japan
Price range: £20.00 through £320.00
Grown on the volcanic soils of Kyushu Island, where geothermal heat and fertile ash create growing conditions unlike anywhere else in Japan, this ceremonial grade matcha pours a vivid jade green with a silky texture, a naturally sweet, umami-rich flavour and no bitterness.
This purchase will earn you "I absolutely love this matcha powder - I've tried several others but keep coming back to this. It's such a fine powder and has so much flavour other than just the typical 'grassy' matcha flavour. Delicious by itself or in an iced latte."
- Isabelle P.
“land of fire” ceremonial grade matcha
🌱 origin: Kyushu, Japan
🌱 type: green tea
🌱 picked: Spring
🌱 flavour: fresh grass, smooth, mellow, umami
🌱 aroma: delicate, spring, grassy
Southern Kyushu is known across Japan as the Land of Fire, and the name is earned. The island sits among some of the country’s most active volcanoes, and constant geothermal activity has shaped the land beneath the tea fields.
Mineral-rich volcanic ash and natural hot springs create deep, fertile soils that very few growing regions can match.
Our matcha is grown near Kagoshima, within sight of the smouldering Sakurajima volcano, on Japan’s southernmost and most volcanic island. Here the first spring sun reaches the tea plants early, and the leaves are shaded for several weeks before the first spring harvest.
Shading slows growth and concentrates chlorophyll and amino acids, which is what gives true ceremonial matcha its luminous green colour and signature sweetness.
The youngest spring leaves, the shade-grown tencha that all true matcha is made from, are then stone-ground into a silky, vibrant powder. The result is a matcha green tea powder that tastes of where it was grown.
Sakurajima Volcano
Product Highlights
Stone-ground from shade-grown spring leaves. Pure Japanese matcha, with no artificial flavourings.
– Highest ceremonial grade Japanese matcha, made to whisk and drink, not to cook with
– Single-origin from the volcanic soils of Kyushu, southern Japan
– Stone-ground from shade-grown spring leaves (tencha) for a fine, smooth powder
– Naturally sweet and umami-rich, with a vivid jade colour and no bitterness
– Naturally rich in antioxidants and L-theanine, traditionally enjoyed for calm, focused energy
– No artificial flavourings, ever. Just pure single-origin tea
Tasting Notes
Appearance: Luminous jade-green powder that whisks to a smooth, bright emerald bowl
Aroma: Fresh spring grass, sweet hay and a gentle marine note
Flavour: Full-bodied and creamy, with natural sweetness, deep umami and no bitterness
Mouthfeel: Silky and rounded, low astringency, with a velvety weight
Finish: Clean and lingering, with a soft, sweet umami aftertaste
Why Teapro
At Teapro we source the purest single-origin teas we can find and let the leaf speak for itself, which is why you will never find artificial flavourings in our matcha.
Ceremonial grade matcha powder is the highest tier, made only from the youngest shade-grown leaves and meant to be whisked and drunk on its own, so quality has nowhere to hide.
We choose a genuine single-origin Japanese matcha from Kyushu rather than a blended commodity powder, and we tell you exactly where it comes from and how to get the best from it. When you are ready to make it part of your daily ritual, Subscribe and Save. It is the simplest way to keep becoming a Teapro.
Brewing Guide
quick reference – usucha
| Dose | Water | Temp | Whisk |
|---|---|---|---|
| 2g | 60 to 70ml | 70 to 80°C | 30 to 60 sec |
Usucha
(thin, everyday matcha)
– Sift 2g of matcha into a warmed bowl to remove any lumps.
– Add a splash of 70 to 80 C water and whisk to a smooth paste.
– Add the rest of the water, around 60 to 70ml, and whisk briskly in a W or M motion, not a circle, until a fine foam forms.
– Drink straight away, before the foam settles.
Koicha
(thick, the traditional ceremonial style)
– Use 3.5 to 4g of matcha to about 40ml of water and slowly knead rather than whisk, until you reach a glossy, paint-like consistency.
– Koicha is richer, sweeter and more intense, and is traditionally reserved for the finest ceremonial grades like this one.
teapro tip
Water above 80 C is the most common reason matcha turns bitter, so let a boiled kettle stand for two to three minutes before pouring.
A bamboo whisk (chasen) creates a far finer foam than a spoon or frother, and rinsing it in warm water before use protects the prongs.
Matcha FAQs
Ceremonial grade is made from the youngest, shade-grown spring leaves and stone-ground to an ultra-fine powder, so it is smooth and sweet enough to drink on its own with just water. Culinary grade uses later, coarser leaves and is built for lattes, baking and smoothies, where a stronger, more bitter flavour is masked by milk or sugar.
Because you drink the whole leaf as a fine powder, matcha is naturally rich in antioxidants, including the catechin EGCG, alongside the amino acid L-theanine. Many people find that L-theanine paired with matcha’s natural caffeine gives a calm, focused energy without the spike and crash of coffee. Matcha is traditionally enjoyed as part of a balanced, mindful daily routine.
Look for a bright green colour, fine texture, and sweet grassy aroma. Ceremonial grade matcha is usually more expensive and sold in smaller quantities. Checking the packaging for origin and grade helps ensure quality.
It should not. Bitterness usually comes from lower-grade leaf or from water that is too hot. This is a sweet, umami-rich ceremonial grade, so as long as you keep your water below 80 C you will get a smooth, naturally sweet bowl.
Ceremonial grade matcha has a more refined flavour but is not necessarily stronger in caffeine. It offers a smoother, less bitter taste compared to culinary grades, making it ideal for drinking straight without additives.
A single bowl uses around 1.5 to 2g, so a 30g size makes roughly 15 to 20 bowls and a 100g size around 50 to 65. Many people enjoy one bowl a day, traditionally for calm, focused energy.
Yes. While ceremonial grade is lovely on its own, it also makes an exceptionally smooth latte. Whisk it into a little hot water first to form a paste, then add your warmed milk of choice. Because the matcha is naturally sweet, you will likely need little or no added sugar.
A bamboo whisk (chasen) and a wide bowl give the best results and the finest foam, and a sieve helps remove lumps. You can start with a small handheld frother, but a traditional whisk makes a noticeable difference to texture.
Matcha is sensitive to light, heat, air and moisture. Keep it sealed in a cool, dark place away from strong odours, and use it within about four to six weeks of opening for the brightest colour and flavour. The fridge is fine if the container is fully airtight.
experience the ancient Japanese tea ceremony
Our matcha ceremony kit contains all the accessories needed to make a delicious matcha in a traditional way.
for smooth matcha with minimal effort
Prepare the perfect matcha with our high quality fine mesh strainer.
immerse yourself into Japanese culture
The purple bamboo matcha whisk is hand made using a mind blowing feat of human skill and ingenuity.
How to prepare a traditional matcha
customer reviews
Ceremonial Grade Matcha Green Tea Powder from Kyushu, Japan
| 5 star | 100% | |
| 4 star | 0% | |
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Verified ownerWhat a Wonderful Purchase Land Of Fire Ceremonial Matcha Green Tea From Teapro!
This is the Best Matcha Green Tea I have ever tasted.
It is Mild, Smooth & so Enjoyable🥰and can be adapted in strength to suit your preference.
The colour is so nice to look at both the matcha powder and the end result🥰
This is another to add to my 💫Special Collection💫from Teapro to Relax & Enjoy🥰
Verified ownerI absolutely love this matcha powder - I’ve tried several others but keep coming back to this. It’s such a fine powder and has so much flavour other than just the typical ‘grassy’ matcha flavour. Delicious by itself or in an iced latte.
Top notch matcha! I never would have thought matcha could taste so good without any milk or honey - it's naturally sweet and really refreshing.
I've tried lots of matcha teas in the past and this one is by far the most delicious one I've had - so smooth and fragrant! I literally can't get enough of it!
Love the refreshing taste of Matcha and aroma. I like their sustainable mini-whisk is made out of sturdy bamboo and is perfect for on-the-go matcha making!
finally tried this very special ceremonial grade matcha! a sweet, grassy one with a subtle note of pine and a mild umami undertone to it .. a very refreshing summer beverage! I didnt add any milk and sugar though.. just hot water and whisk till frothy!
| Weight | 0.3 kg |
|---|---|
| SIZE | 30g, 100g, 250g, 1kg |
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