Japan · Uji First Harvest

Ceremonial Matcha

Name: Ceremonial Matcha - 30g
Brand: Grüezi Coffee
SKU: 9883069940040
Price: 85.0 CHF
Availability: InStock

★★★★★ 4.9 / 5 — 76 reviews

Umami Sweet Grass Silky Vibrant

Single-estate first-harvest tencha from a third-generation family farm in Uji, Japan — shade-grown for 21 days, hand-picked, and stone-milled in tiny daily batches. The result is a matcha built for the bowl: vibrant in colour, deep in umami, silk-soft in finish.

CHF 85.00

✦ Pre-Order — ships once next stone-mill batch is ready ✦ Free CH shipping over CHF 60

Specifications

Every detail
traceable.

Origin Uji, Kyoto Prefecture, Japan

Estate Third-generation single family farm

Harvest First harvest (Ichibancha), hand-picked

Shade Period 21 days before harvest

Milling Granite stone mills · ~40g per hour

Tasting Notes Umami, Sweet Grass, Silky, Vibrant Finish

Built For Usucha, Koicha, Premium Lattes

Packaging 30g tin, 50g tin, or 100g refill pouch

The Story

From Uji hills,
by hand.

Our matcha comes from a single family estate in Uji, a region just south of Kyoto that has produced ceremonial tea for over 800 years. Three generations of the same family run the farm — picking the leaves themselves, shading the plants the old way, milling on granite mills that turn slow enough to keep the leaf cool.

Only the first harvest of the year — Ichibancha — makes it into the ceremonial tin. The leaves are softest, the chlorophyll most concentrated, the umami at its peak. Everything that follows in the growing season becomes the everyday Daily grade.

From farm to tin, every step is hands-on. Nothing is rushed. Nothing is blended away.

Grüezi ceremonial matcha powder, stone-milled in Uji

How to Prepare

Three rituals.
One ceremonial bowl.

01 — Usucha

The Thin Bowl

Dose2 g
Water70 ml
Temp80°C
Whisk30 s, zig-zag

Tip: sift first, then whisk fast in a "W" motion until a fine, even foam settles on top.

02 — Koicha

The Thick Bowl

Dose4 g
Water40 ml
Temp80°C
Stirslow, no foam

Tip: koicha is meditative — stir, don't whisk. The result is syrupy, concentrated, slow to drink.

03 — Latte

The Modern Cup

Dose2 g
Water30 ml (paste)
Milk200 ml
Whisk20 s, then top

Tip: for daily lattes, use our Organic Matcha (second-harvest grade) instead — gentler under milk, more forgiving with syrups.

FAQ

Common questions.

Same estate, different harvests. Ceremonial uses only the first-harvest leaves — softest, most umami-rich, built to be drunk straight from the bowl. Organic uses the second harvest — rounder, slightly more toasted, designed to hold its own under milk in lattes or in baking.

Sealed, cool, and away from light. The tin is designed for it. Once opened, drink within 4 — 6 weeks for peak colour and flavour. Don't refrigerate while sealed — condensation will dull the leaf.

For usucha and koicha, a bamboo chasen makes a real difference — it dissolves the matcha properly and builds the foam. For lattes, a small electric frother works well. We sell starter sets — see the Drinkware section.

The estate works without synthetic pesticides or fertilisers, in line with traditional Uji farming. Formal organic certification is in process — but the practice has been organic for three generations.

A standard usucha bowl (2g) contains around 60 — 70 mg of caffeine — roughly two-thirds of an espresso. The L-theanine in matcha balances the lift, so the energy lands slower and steadier than coffee.

Switzerland (free over CHF 60), the EU, and the US. Most orders ship within 1 — 2 business days.

Ceremonial Matcha

Every detailtraceable.

From Uji hills,by hand.

Three rituals.One ceremonial bowl.