Organic Ceremonial Matcha – ceremonial matcha from Shizuoka, Japan, with a slightly bitter umami taste, from the youngest leaves of the first spring harvest
Organic Ceremonial Matcha – ceremonial matcha from Shizuoka, Japan, with a slightly bitter umami taste, from the youngest leaves of the first spring harvest
Ceremonial matcha
from Shizuoka, Japan
Hand‑crafted matcha from the first spring harvest gives you the premium experience of preparing a traditional tea ritual.
A premium blend with a subtly tart umami flavour.
A harmonious taste of umami from the master of ceremonial matcha 🍵
Tohei Maeshima is considered one of the few masters who can combine cultivars to achieve an exceptionally harmonious taste - sweet, umami and without bitterness. Yabukita, Saemidori, Gokou, and Okumidori are the base cultivars.
Precise processing
from harvest to cup
Matcha is made from the youngest leaves of the first spring harvest (Ichibancha). After a short steaming process, the leaves are carefully dried, de‑stemmed and de‑veined, then slowly ground on traditional granite stones. Unlike the lower grades intended for brewing, this matcha is ideal for relaxed sipping.
Matcha prepared the Japanese way
You can enjoy ceremonial matcha every day, even as part of a Japanese ritual. Pour water at 80 °C over the mixture. Prepare a delicate usuchu or a thick koichu, ideally using a bamboo whisk chasen. Matcha is also suitable for cold drinks or with milk as a popular matcha latte.
Heat water to 75 - 80 °C
Pour 80 ml of hot water over 5 g of matcha
Mix, ideally with a bamboo whisk
A part of your daily ritual
for moments of focus and calm 🧠🪷
Which matcha to choose?
 |
 |
 |
| Vilgain Ceremonial Matcha | Vilgain Premium Matcha | Vilgain Matcha |
HARVEST |
HARVEST |
HARVEST |
| First spring harvest (Ichibancha) | First spring harvest (Ichibancha) | Spring + Summer Harvest Combo |
LEAVES |
LEAVES |
LEAVES |
| Youngest, hand‑picked | Young tea leaves from the first harvest | Young, but less delicate |
REGION/PREFECTURE |
REGION/PREFECTURE |
REGION/PREFECTURE |
| Okabe - Shizuoka | Primarily Kagoshima | Shizuoka |
COLOR |
COLOR |
COLOR |
| Bright green, fresh | Deep green | Light green |
FLAVOUR PROFILE |
FLAVOUR PROFILE |
FLAVOUR PROFILE |
| Umami, without bitterness, sweet notes | Finer, less bitter, with umami notes | Balanced, milder, slightly grassy |
PREPARATION |
PREPARATION |
PREPARATION |
| Traditional (usucha, koicha, chasen) | Traditional and modern preparation (usucha, latte) | Easy, suitable even without a whisk |
Processing |
Processing |
Processing |
| Freshly ground on a stone mill | Milled using ceramic beads | Milled using ceramic beads |
WHO IS IT IDEAL FOR |
WHO IS IT IDEAL FOR |
WHO IS IT IDEAL FOR |
| For connoisseurs and lovers of premium matcha – ideal for traditional preparation and tea rituals when you seek the highest quality and authentic taste | For those seeking a balance between quality, taste, and versatile use | For everyday use – a great choice for lattes, smoothies, or baking. When you're looking for quality matcha at a more affordable price |
PRICE |
PRICE |
PRICE |
| 48,30 € / 100 g | ||
| buy | buy | buy |
Ingredients
Organic green tea(Camellia sinensis) 100%.
Dosage: 5 g
Doses in the package: 6
Instructions for use
- Mix 5 g of powder with 80 ml of water (temperature 75‑80 °C).
- Mix thoroughly.
Notice
- Food.
- There is a thin metal foil under the thread that seals the product hermetically.
- Use caution when opening, the contents are prone to spillage.
- Store in a closed container in a cool, dry place.
- Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, ID 29269555.
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