Introducing Imperial Grade Matcha, our most refined, limited-edition matcha to date. Made by the 3rd generation farmer Yoshiaki and his wife Yuko is solely from the highly renowned Okumidori cultivar, this exceptional tea is shade-grown for over three weeks and stone-ground into an ultra-fine 10-micron powder.

The result is a vibrant, emerald-green matcha with a rich, velvety texture, intense umami, and natural sweetness. The Imperial Grade Matcha, made from First Flush Okumidori leaves, offers a richer, multi layered profile than our Ceremonial Matcha. It opens with intensely deep umami and soft nori-like savouriness, unfolding into subtle fresh, vegetal and minty shiso leaf tones.

A luxuriously creamy mouthfeel carries gentle notes of toasted cashew and a hint of cacao nib, adding nutty warmth and sophistication. The finish lingers with a delicate, natural sweetness, reminiscent of fresh cream, young grass, leaving the palate clean, nourished, and balanced.

Compared to ceremonial grade matcha, which leans brighter and more grassy, Imperial Grade delivers a darker, fuller-bodied experience with heightened umami, without any astringency (bitterness), and a velvety depth that reflects the artistry of its cultivation and the purity of its Okumidori origin. Perfect for traditional preparation or creamy latte, Imperial Grade Matcha is a celebration of purity and tradition.

What Makes Our Imperial Matcha So Special

Made exclusively with the rare Okumidori cultivar for exceptional natural sweetness and smoothness

Grown under shade for 3+ weeks to maximise L-theanine

Shade grown First flush harvest, meaning most concentrated chlorophyll resulting in high amino acids.

Bold, creamy, umami-rich flavour without bitterness

Packed with antioxidants and L-theanine for sustained energy and clarity

Hand-harvested first flush matcha

What Makes It Imperial Grade?

Imperial Grade Matcha uses only Okumidori leaves from the earliest spring harvest (Ichibancha), grown under extended shade to produce a uniquely high concentration of chlorophyll and L-theanine. Ground with precision into a superfine 10-micron powder, it delivers unmatched depth, balance, and vibrancy.

How to make matcha

To Whisk (Traditional Hot Preparation):

Sift 2 matcha spoon full (1.5 – 2.0g) into a bowl

Add 60–80ml water at 60-70°C

Whisk in a “M” motion until frothy

Sip and savour slowly

To Blend (Koicha - Thick Tea):

Use 3g matcha with 40ml water and whisk slowly until smooth and dense.

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Imperial Grade Matcha Powder