Gyokuha Ceremonial Grade Matcha

	Umami depth, smooth & delicate with natural sweetness.
	Premium Gyokuro Green Tea, Ceremonial Grade Matcha Powder.
	Kagoshima Prefecture, Japan (200 - 1000ft above sea level).
	2-4 Mins 1/Cup 80°C

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Description

Representing the absolute pinnacle of our green tea collection, Gyokuha (translating to "Jade Leaf") Ceremonial Grade Matcha is the ultimate expression of traditional Japanese tea craftsmanship. Unlike catering or barista blends designed to cut through heavy milk and syrups, this ultra-premium, first-harvest matcha is crafted exclusively for the authentic, pure-water tea experience. Cultivated from the finest shade-grown Gyokuro leaves, it offers a remarkably rich, structurally balanced flavour profile defined by a profound umami depth, a wonderfully smooth texture, and a delicate, lingering natural sweetness without a trace of astringency.

Every element of Gyokuha’s production utilises centuries-old techniques. Grown in the nutrient-rich volcanic soils of Japan's Kagoshima Prefecture, the plants are kept in heavy shade for weeks before harvest to create a large increase in chlorophyll and amino acids (especially L-theanine). After careful hand-picking, the leaves are gently steamed, meticulously de-stemmed, and slowly stone-milled into an ultra-fine powder (10–16 microns). The resulting liquor is a breathtaking, vibrant emerald green. For luxury hospitality venues, high-end wellness spas, and dedicated tea connoisseurs, Gyokuha Ceremonial Matcha delivers a flawless, traditional Japanese sensory experience.

Tea Facts

Ingredients: 100% Premium Gyokuro Green Tea Ceremonial Grade Matcha Powder.
Leaves: First-harvest, shade-grown Tencha. Premium specs: Steamed, Refined (de-stemmed), and Stone-Milled (10-16 microns).
Latin/ Botanical Names: Camellia sinensis.
Grown: Kagoshima Prefecture, Japan.
Aroma: Rich, sweet, and vibrantly vegetal.
Infused Colour: Brilliant, opaque emerald green.
Caffeine: Approximately 68mg per standard 250ml beverage.
Harmonisation Codes: <3Kg 0902100000 | >3Kg 0902200000

Serving Guide

Tea Menu: Traditional Ceremonial Service, Ultra-Premium Wellness Offerings & High-End Spa Menus.
Per Serving: Using a traditional bamboo scoop (Chashaku) or measuring spoon, sift approximately 1g to 2g of Gyokuha powder into a ceremonial tea bowl (Chawan).
Water: Hydrate the powder using a small splash of hot water. Crucial: Water must be freshly boiled and strictly cooled to approx. 80°C to prevent scalding the delicate amino acids.
Making Time: For Usucha (thin tea), add approximately 80–100ml of water and whisk vigorously in a 'W' shape using a bamboo whisk (Chasen) for 30 seconds until a fine, emerald froth forms. For Koicha (thick tea), use double the powder with only 40–50ml of water and gently knead it into a rich, paint-like consistency.
To Serve: Intended to be served pure, straight from the bowl, without milk or sweeteners to appreciate its natural umami profile.

Health Benefits

Cellular Protection: Ceremonial matcha is milled from the youngest, most nutrient-dense leaves. It yields a massive concentration of beneficial polyphenols, particularly epigallocatechin gallate (EGCG), which robustly defends cells against oxidative stress.[1]
Cardiovascular Support: Because the entire leaf is ingested rather than steeped and discarded, the end-user receives maximum metabolic benefits. Clinical trials repeatedly demonstrate that daily matcha consumption actively supports long-term cardiovascular health.[1]
Cognitive Brilliance: The deliberate, weeks-long shading of Gyokuha leaves produces exceptionally high levels of the amino acid L-theanine. When combined with natural caffeine, this induces an alert but deeply calm state of mind, historically utilised by Zen monks to enhance attention span and memory during meditation.[1]

[1] The therapeutic potential of matcha tea: A critical review on human and animal studies (Current Research in Food Science)

If you'd like to learn more about the traditional tools and preparations required for Ceremonial Matcha, read our article at the Tea Hub: How To Make Matcha & How To Make Matcha Lattes.

Looking for an affordable blending grade for barista lattes, or want to review our full wholesale selection? Explore our complete collection of premium Matcha Green Tea.

Gyokuha Ceremonial FAQs

Ceremonial matcha demands incredibly complex, labour-intensive production methods that centuries of Japanese tea masters have perfected. First, the tea plants are heavily shaded for 20–30 days prior to harvest, boosting chlorophyll and concentrating umami-rich amino acids. Once hand-harvested, the leaves are quickly steamed to preserve their vivid green colour. Crucially, in a step called refinement, all veins and stems are painstakingly removed so only the softest leaf tissue (known as Tencha) remains. Finally, this Tencha is slowly ground in traditional stone mills into a micro-fine powder. This slow milling process prevents friction heat from degrading the delicate leaves, resulting in a perfectly smooth, sweet, and nutrient-dense final product.

While areas like Uji hold deep historical ties to matcha, Kagoshima Prefecture is widely celebrated by modern tea masters for producing some of the most spectacular, vibrant green teas in the world. Kagoshima benefits from a uniquely warm climate, pristine water sources, and incredibly fertile, mineral-rich volcanic soil. This terroir allows tea farmers to cultivate shade-grown Gyokuro with an exceptionally bold umami profile, creating a mesmerising ceremonial matcha experience.

While you absolutely can use Gyokuha for lattes, we strongly advise against it for commercial applications. Ceremonial matcha is highly refined to be delicate, subtly sweet, and free of astringency. Because of this beautifully gentle profile, its flavour gets easily masked by heavy dairy or oat milk. This is why we created our Premium and Barista green tea grades—they are blended with bolder Sencha leaves specifically to punch through milk and syrups. We recommend preserving Gyokuha strictly for pure-water traditional preparation.

While standard loose leaf tea should generally never be refrigerated due to the risk of absorbing ambient moisture and odours, matcha powder is a strict exception. Because it is finely milled, its massive surface area makes it exceptionally vulnerable to oxidation, heat, and light, which will rapidly degrade its vibrant green colour and authentic flavour profile.

To combat this, whether you are buying 200g or 800g, our tubs are solid white, airtight, and tamper-sealed—which does a brilliant job of protecting the delicate powder. However, for maximum preservation, we highly recommend storing your unopened backup tubs in the fridge.

To keep your matcha in perfect condition, just follow these simple rules:

The Golden Rule of the Fridge
When you take a backup tub out of the fridge, you must let it completely reach room temperature before breaking the tamper seal. If you open it while it is still cold, condensation will instantly form inside and ruin the powder.

For Daily Barista Use (200g Tubs & Busy Cafés)
Never put your active, daily-use matcha in the fridge. Because baristas need to open the tub constantly during service, keeping it in and out of the fridge will introduce moisture. Keep your open supply stored in a cool, dark cupboard securely away from heat and espresso machines.

A Top Tip for 800g Tubs
An 800g tub holds a lot of servings. If it takes your café more than a few weeks to get through a tub of this size, we suggest decanting a week's worth of matcha into a smaller daily-use tin for the barista station. You can then tightly reseal the 800g tub and return it to the fridge to keep the rest of the batch incredibly fresh. (Just remember to let the big tub reach room temperature again before your next refill!)