Meet the full Miss Matcha range in one collection.
The Discovery Collection brings together our ceremonial matcha and roasted Japanese hojicha in individual 10g pouches, giving you the chance to taste each selection before choosing the one you want to return to.
Whisk them with water, prepare them with milk, or taste them side by side. A simple introduction to Miss Matcha, one pouch at a time.
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.
