Ceremonial Matcha.
Zhejiang, China · Grade 10A · 50 g.
Finely ground tea. Whisked with water.
For usucha and latte.
Ceremonial Matcha · 50 g.
On this page
Green tea, in another form.
Loose-leaf tea is steeped, then the leaves are removed. With matcha, finely ground tea is whisked into the water and stays in the cup.
That difference changes the preparation. Use a sieve to break up small clumps, then a whisk to bring the powder and water together.
From powdered tea to chanoyu.
Powdered tea was part of Chinese tea culture before the Japanese tea ceremony took shape. The monk Eisai returned from Song-dynasty China in 1191 with tea, helping a new chapter of tea cultivation develop in Japan.
Over the following centuries, Uji became an important centre for tea. By the sixteenth century, chanoyu (the Japanese tea ceremony) had developed alongside changes in the way tea was grown, including cultivation under cover.
The bowl, the whisk and the attention given to preparation remain part of that cultural history. You can begin at home with a weighed portion of tea and a bowl of water.
This is the history of powdered tea. Our CEBE matcha comes from Zhejiang, China.
Shade, tencha and grinding.
In traditional Japanese matcha production, tea plants are shaded before the leaves are picked. The leaves are steamed and dried without rolling to make tencha.
Stems and veins are removed before the leaf material is ground into powder. This makes the preparation of matcha different from simply grinding a finished loose-leaf tea.
These are the steps of the traditional method. Details such as the growing site, harvest and mill belong to the individual producer and batch.
Zhejiang. Our origin.
CEBE Ceremonial Matcha is ground green tea from Zhejiang, China. It is supplied as Grade 10A and packed in a 50 g pouch.
Ceremonial is the name of this matcha. Grade 10A is the supplier’s designation for the tea, rather than a universal scoring system.
A starting recipe for your bowl.
- Matcha
- 2 g
- Water
- 60 ml
- Temperature
- 80 °C
- Whisk
- 15 seconds
Have a bowl, a bamboo whisk, a small sieve and a scale ready.
A starting recipe based on Ippodo’s published usucha method. Adjust the water to your taste.
- Warm the bowl, then empty it and dry it.
- Pass 2 g of matcha through the sieve into the bowl.
- Pour in 60 ml of water at 80 °C. Whisk briskly back and forth for about 15 seconds.
- Taste, then adjust the amount of water next time. Keep the tea dose the same while making that change.
With milk, if you prefer.
- Matcha
- 3 g
- Water
- 90 ml
- Temperature
- 80 °C
- Whisk
- 15 seconds
Prepare the matcha with water first, then add milk or a plant-based alternative.
A starting recipe based on Ippodo’s published latte method. The amount of milk is yours to adjust.
- Pass 3 g of matcha through a sieve into your bowl.
- Add 90 ml of water at 80 °C.
- Whisk briskly back and forth for about 15 seconds.
- Add milk or a plant-based alternative to taste, then stir.
Keep the powder dry.
Use a clean, dry spoon and close the pouch after each use. Keep it in a cool, dark, dry place, away from heat and strong smells.
If you refrigerate matcha, let the closed pouch return to room temperature before opening it. This helps avoid condensation reaching the powder.
Follow the storage instructions and best-before date on your pouch.
Questions about matcha.
Is this matcha from Japan?
No. Our CEBE matcha comes from Zhejiang, China. The Japanese tea ceremony is part of the cultural history explained on this page.
What does Ceremonial mean here?
It is the name of our matcha, not a seal of origin or quality.
What does 10A mean?
10A is the supplier’s grade designation for this tea. It should not be read as a score shared by every matcha producer.
How is matcha different from loose-leaf tea?
Matcha is prepared as a fine leaf powder whisked into water. Loose-leaf tea is steeped, then the leaves are taken out.
Can I make a matcha latte?
Yes. The starting recipe above gives a tea-and-water base; add milk or a plant-based alternative to taste.
How many bowls does a 50 g pouch make?
At 2 g per bowl, a 50 g pouch makes 25 portions. At 3 g per latte, it makes 16 full portions.
Why should I sift matcha?
Fine tea powder can form small clumps. Sifting before you add water helps break them up for whisking.
Further reading.
More tea from CEBE.
See the loose-leaf teas in our tea collection.