Matcha (Ceremonial Grade) Origin: Kagoshima (鹿児島), Kyushu Island, Japan Ceremonial matcha (セレモニアル抹茶) from Kagoshima is made from 100% green tea leaves of the first harvest of the new tea season. About twenty days before picking, the leaves (tencha) are carefully shaded to protect them from sunlight. This traditional method increases chlorophyll levels, deepens the green color, and produces leaves that are softer and richer in flavor. After harvest, the leaves are ground into a fine powder using a stone mill. Grown in Kagoshima’s nutrient-rich volcanic soil, this matcha offers a natural sweetness and umami, perfectly balancing a subtle bitterness with a vibrant, deep green color. It is ideal for tea ceremonies and preparing a smooth, authentic matcha tea. To prepare: whisk 2–3 g of matcha with 50–100 ml of warm water (65°C) for a smooth, authentic experience.