Nagi Matcha

Preparation Steps:

• Use a fine mesh strainer to sift 3-4 grams of matcha powder into a bowl (chawan). This prevents clumping and ensures a smooth texture.
• Pour approximately 50-60ml of hot water (around 75–80°C or 170–175°F) into the bowl. Avoid using boiling water, as it can make the tea bitter.
• Using a bamboo whisk (chasen), whisk the mixture in a zigzag (M or W) motion until a frothy layer forms on top. This aerates the tea and creates a creamy texture.
• You can enjoy it as usucha style (drinking it straight) or matcha latte by adding 150ml milk of choice.

Preparation Steps:

• Use approximately 3-4 grams of hojicha powder.
• Pour approximately 50-60ml of hot water (around 75–80°C or 170–175°F) into the bowl. Avoid using boiling water, as it can make the tea bitter.
• Using a bamboo whisk (chasen), whisk the mixture in a zigzag (M or W) motion until a frothy layer forms on top. This aerates the tea and creates a creamy texture.
• You can enjoy it as usucha style (drinking it straight) or hojicha latte by adding 150ml milk of choice.

Yes! Our matcha and hōjicha are made from 100% pure tea leaves—naturally vegan, gluten-free, and dairy-free with no additives.

To keep your matcha fresh and flavorful:

• Store it in an airtight container
• Keep it in a cool, dry, dark place
• Avoid heat, humidity, and direct sunlight

For best flavor, use within 4–6 weeks of opening—especially if you’re using it for sipping (culinary uses are more forgiving). 

Pro tip: you can refrigerate matcha if you're in a humid climate—just make sure the container is tightly sealed!