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Admari Matcha, 2025, Ceremonial Grade, First Harvest Matcha (Kagoshima)

from $30.00

We’re offering this year’s matcha in waves—releasing a small amount each week online and in studio—to share it with intention and ensure this rare harvest reaches as many hands as possible, for as long as possible.

If it is sold out, check back on Sunday.

Our allocation of 2025 Ceremonial Grade, First Harvest Matcha (Kagoshima) is limited, and preorders are open. Preordering ensures you’re among the first to receive this extraordinary harvest as soon as it lands in our studio. This matcha is the pure expression of first spring buds. Once our small allocation is gone, producers will transition into blends with second harvest.

Admari Matcha | 2025 Ceremonial Grade, First Harvest (Kagoshima)

From the volcanic soils of Kagoshima Prefecture in southern Japan comes our premium 2025 Ceremonial Grade, First Harvest matcha—vivid, finely stone-milled, and crafted to embody both balance and depth. Kagoshima’s misty climate and fertile land nurture tea leaves of remarkable vibrancy, yielding a matcha that is both elegant and full of life.

This premium harvest is blended from three cultivars: Yabukita, Samidori, and Okumidori. Together they create a profile that is smooth and nuanced, Yabukita lending its bright green clarity, Samidori contributing body and sweetness, and Okumidori adding depth and aroma. The result is a matcha with fresh spring energy, gentle umami, and a lingering natural sweetness that reveals itself across every sip.

As with all true ceremonial-grade matcha, this tea is made from the first flush of tender spring buds, shaded before harvest to intensify chlorophyll and amino acids, then carefully stone-milled into an ultrafine powder. The shading process gives the tea its luminous color and layered flavor, while the first-harvest leaves ensure delicacy, brightness, and a clean finish.

We use the term ceremonial grade with care. It is not a regulated label, and anyone can put it on a package. For us, it means something specific: first harvest, shade-grown, stone-milled matcha of the highest quality. This is the matcha crafted for drinking straight from the bowl, as it has been for centuries. And while it shines in its purest form, its vibrancy and balance also translate beautifully into lattes and modern rituals.

Preparing This Matcha: Usucha & Koicha

This matcha may be prepared as usucha (thin tea), whisked into a light, frothy bowl that highlights its clarity and vibrancy. Or it may be prepared as koicha (thick tea), using more powder and gentler strokes, yielding a dense, velvety texture that emphasizes sweetness and umami. Both expressions reveal different sides of the same leaf—inviting you to explore matcha as both daily ritual and deep ceremony.

Our 2025 allocation is limited, and once it is gone, it will not return until the next spring harvest. After this, producers will transition into blends with second harvest.This matcha is an invitation to step into presence: a green, luminous companion for everyday practice and for moments that call for something extraordinary.

50 gram pouch | approx. 25-30 servings

100 gram pouch | approx. 50-60 servings

Origin: Kagoshima, Japan Ingredients: First Flush Japanese Green Tea, 2025

Size:

We’re offering this year’s matcha in waves—releasing a small amount each week online and in studio—to share it with intention and ensure this rare harvest reaches as many hands as possible, for as long as possible.

If it is sold out, check back on Sunday.

Our allocation of 2025 Ceremonial Grade, First Harvest Matcha (Kagoshima) is limited, and preorders are open. Preordering ensures you’re among the first to receive this extraordinary harvest as soon as it lands in our studio. This matcha is the pure expression of first spring buds. Once our small allocation is gone, producers will transition into blends with second harvest.

Admari Matcha | 2025 Ceremonial Grade, First Harvest (Kagoshima)

From the volcanic soils of Kagoshima Prefecture in southern Japan comes our premium 2025 Ceremonial Grade, First Harvest matcha—vivid, finely stone-milled, and crafted to embody both balance and depth. Kagoshima’s misty climate and fertile land nurture tea leaves of remarkable vibrancy, yielding a matcha that is both elegant and full of life.

This premium harvest is blended from three cultivars: Yabukita, Samidori, and Okumidori. Together they create a profile that is smooth and nuanced, Yabukita lending its bright green clarity, Samidori contributing body and sweetness, and Okumidori adding depth and aroma. The result is a matcha with fresh spring energy, gentle umami, and a lingering natural sweetness that reveals itself across every sip.

As with all true ceremonial-grade matcha, this tea is made from the first flush of tender spring buds, shaded before harvest to intensify chlorophyll and amino acids, then carefully stone-milled into an ultrafine powder. The shading process gives the tea its luminous color and layered flavor, while the first-harvest leaves ensure delicacy, brightness, and a clean finish.

We use the term ceremonial grade with care. It is not a regulated label, and anyone can put it on a package. For us, it means something specific: first harvest, shade-grown, stone-milled matcha of the highest quality. This is the matcha crafted for drinking straight from the bowl, as it has been for centuries. And while it shines in its purest form, its vibrancy and balance also translate beautifully into lattes and modern rituals.

Preparing This Matcha: Usucha & Koicha

This matcha may be prepared as usucha (thin tea), whisked into a light, frothy bowl that highlights its clarity and vibrancy. Or it may be prepared as koicha (thick tea), using more powder and gentler strokes, yielding a dense, velvety texture that emphasizes sweetness and umami. Both expressions reveal different sides of the same leaf—inviting you to explore matcha as both daily ritual and deep ceremony.

Our 2025 allocation is limited, and once it is gone, it will not return until the next spring harvest. After this, producers will transition into blends with second harvest.This matcha is an invitation to step into presence: a green, luminous companion for everyday practice and for moments that call for something extraordinary.

50 gram pouch | approx. 25-30 servings

100 gram pouch | approx. 50-60 servings

Origin: Kagoshima, Japan Ingredients: First Flush Japanese Green Tea, 2025

  • Renowned for its healthful purity, Matcha offers a unique experience by allowing us to consume the entire leaf of the Camellia sinensis plant. It is a finely ground powder of shade-grown and meticulously processed green tea leaves, boasting high catechin levels and a concentrated dose of vitamins. This makes Matcha a beacon of health benefits.

    Beyond its nutritional prowess, Matcha carries a rich history intertwined with Chado, the Way of Tea, and Chanoyu, the Japanese Tea Ceremony. A simple bowl of Matcha has the power to enlighten the soul, connecting us to centuries of tradition and reverence.

    Thin or Thick? Usucha & Koicha

    In the realm of Chanoyu, there are two types of Matcha: Usucha and Koicha. These terms, translated as "thin" and "thick" tea respectively, denote the preparation styles inherent to the Japanese Tea Ceremony.

    • Usucha: Crafted from tea leaves less than 30 years old, Usucha is the most common type of Matcha in the West. It is prepared with more water, resulting in a lighter, frothy tea.

    • Koicha: Originating from plants aged at least 30 years, Koicha is meant to be thicker and without foam. This ceremonial grade Matcha is used in formal tea ceremonies, emphasizing a deeper connection to tradition and a richer flavor profile.

    • Rich in Antioxidants: Matcha is packed with catechins, a type of antioxidant that fights free radicals in the body. It is particularly high in epigallocatechin gallate (EGCG), known for its cancer-fighting properties.

    • Boosts Metabolism: Regular consumption of Matcha can enhance fat burning and improve physical performance.

    • Calms the Mind: L-theanine, an amino acid present in Matcha, promotes relaxation without drowsiness, making it an ideal beverage for mental clarity and focus.

    • Detoxifies the Body: The chlorophyll in Matcha helps detoxify the body by removing heavy metals and chemical toxins.

    • Supports the Immune System: Matcha contains vitamins C, selenium, chromium, zinc, and magnesium, all of which contribute to a robust immune system.

  • Step 1: Begin by preheating your matcha bowl. Fill it about one-third full with hot water and briefly submerge the whisk prongs to moisten the tips (not the entire whisk!). Once the bowl is adequately warmed, discard the water and dry the bowl thoroughly with a cloth like a chakin. Set the whisk aside and measure out 2.3 oz of hot water for Usucha or 1.3 oz for Koicha into a separate measuring cup, allowing it to cool.

    Step 2: Use the bamboo scoop to measure the matcha powder, approximately two scoops for Usucha or three to four scoops for Koicha, and deposit it into the bowl. It is highly recommended to sift the matcha before measuring to eliminate any clumps.

    Step 3: Once the water from Step 1 reaches a temperature between 158°F and 190°F, pour it into the matcha bowl. The water temperature depends on your taste preferences and type of matcha.

    Step 4: Grasp the whisk in one hand and hold the rim of the matcha bowl with the other. For Usucha, vigorously whisk the matcha in a W motion using your wrist (not your arm) until a thick froth with numerous tiny bubbles forms on the surface. Conversely, for Koicha, avoid creating froth with rapid whisking. Instead, employ a slower kneading motion from left to right, up and down, and a gentle 360-degree rotation to achieve a dense consistency. The resulting tea should be luxuriously thick, smooth, and devoid of froth.

    Basic Tools for Matcha Mastery:

    • Chawan (Matcha Bowl)

    • Chasen (Bamboo Tea Whisk)

    • Chashaku (Bamboo Scoop)

    • Furui (Sifter)

    • Chakin (Tea Cloth)

  • Ingredients:

    • 1 teaspoon matcha powder

    • 2 ounces hot water (heated to 175°F)

    • 6 ounces milk (dairy or plant-based)

    • Sweetener to taste (honey, agave syrup, or sugar)

    Tools:

    • Chawan (matcha bowl) or small bowl

    • Chasen (bamboo whisk)

    • Chashaku (bamboo scoop)

    • Small saucepan

    • Milk frother

    • Milk pitcher

    Instructions:

    Step 1: Prepare the Matcha

    1. Sift 1 teaspoon of matcha powder into your matcha bowl or small bowl to prevent clumps.

    2. Add 2 ounces of hot water (heated to 175°F) to the matcha powder.

    3. Whisk the matcha and water together using a chasen or milk frother. Whisk in a zigzag (M or W) motion until the matcha is frothy and well combined.

    Step 2: Prepare the Milk

    1. Heat 6 ounces of your preferred milk in a small saucepan over medium heat until hot but not boiling.

    2. Froth the milk in a pitcher using a milk frother until it reaches your desired level of frothiness.

    Step 3: Combine and Sweeten

    1. Pour the frothy matcha into a chawan.

    2. Add the frothed milk to the matcha, holding back the foam with a spoon to pour the liquid first, then spoon the foam on top.

    3. Sweeten to taste with honey, agave syrup, or sugar. Stir gently to combine.

    Step 4: Enjoy

    • Serve immediately and enjoy your delicious, creamy matcha latte!

    Tips:

    • For a stronger matcha flavor, use more matcha powder.

    • For a creamier latte, use whole milk or a creamier plant-based milk like oat or almond milk.

    • Adjust the sweetness to your liking.

    • Check Modern Tea Culture for alternate recipes