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Heavenly: Super Premium Ceremonial Grade Matcha

Heavenly: Super Premium Ceremonial Grade Matcha

Dhs. 140.00 AED
Dhs. 140.00 AED
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Carefully hand-picked from the first spring harvest, Heavenly is shaded for 30 days using the traditional Tana method to elevate chlorophyll and L-theanine levels. This results in an ultra-smooth texture, rich umami, delicate sweetness, and a noble, lingering aroma. Grown in fertile, riverbank soil, this rare matcha offers a vibrant green hue and is ideal for Koicha and Usucha—crafted for those seeking the highest expression of matcha.

Sweetness ●●●●○ 
Umami ●●●●○ 
Bitterness ●○○○○
Aroma ●●●●○ 

  • Super Premium - Ceremonial Grade
  • High-grade Ichibancha
  • 40g
  • Gluten Free
  • Vegan
  • GMO & Sugar Free
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How to prepare Matcha?

  • Place 3g to 5g of Matcha into the sifter.
  • Sift to remove lumps for enhanced froth.
  • Add hot water(maximum 85°C).
  • Whisk in a zigzag motion for rich foam.

Shading (Tana Technique)

To develop its bright green color and smooth, rich taste, matcha is shaded for 20 to 30 days after harvest, where bamboo frames are covered with straw or fabric to block sunlight from reaching the plants. With less light, the tea plant slows photosynthesis, which leads to more chlorophyll and L-theanine. This process makes the flavor sweeter and less bitter. The longer the shading—closer to 30 days—the higher the quality, with more complex flavors and more nutrients.

Soil & Terroir (Uji Riverbanks)

The area where matcha is grown greatly affects its taste and quality. In Uji, Kyoto, which is Japan’s most famous matcha-growing region, tea plants grow in rich, mineral-filled soil by the river. This soil drains well and, along with the area’s misty weather and traditional farming methods, helps create matcha with a smooth, rich flavor and a clean finish. This is one reason why Uji matcha is considered one of the best in the world.

Umami Flavor

One of the key characteristics of high-grade matcha is its umami—a naturally savory, smooth taste that lingers gently on the tongue. Unlike bitterness or acidity, umami feels rich and comforting, often described as brothy or creamy. You can appreciate umami best by sipping matcha slowly, letting it coat your mouth and noticing the round, mellow feel that stays with you after each sip.

Customer Reviews

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Abdulraheem Ali
You get what you pay for

I am not a match expert. I had bought a bag few years back, not knowing it was a culinary grade, I did not like its taste and was left unused.

Aftet some serach, I decided to give it another try and ended up ordering 5 different varieties.
The most expensive Matcha I purchased so far. It was worth it. Color, smell, texture, and taste were all superior to other samples I had.