A Quiet Guide
Matcha, made simple
Everything you need to choose, prepare, and enjoy real matcha at home — no ceremony required, just a quiet moment for yourself.
What is matcha?
Matcha is finely stone-ground green tea, made from shade-grown leaves called tencha. Unlike steeped tea, you drink the whole leaf — which is why a single bowl carries a deep, vibrant flavor and a calm, lasting energy.
The shading slows the leaves' growth and concentrates L-theanine, the amino acid behind matcha's smooth focus — alert, but never jittery.
Whole leaf
You drink the entire leaf, not just an infusion.
Shade-grown
Weeks under shade build umami and color.
Stone-ground
Slowly milled into a fine, silky powder.
Understanding matcha grades
Not all matcha is made for the same moment. Choosing the right grade is the difference between a bowl you sip slowly and a latte you build your morning around.
| Ceremonial Grade | Culinary Grade | |
|---|---|---|
| Best for | Drinking on its own, with water | Lattes, smoothies, baking |
| Taste | Smooth, sweet, delicate | Bolder, stands up to milk & sugar |
| Color | Vivid, bright green | Green, slightly deeper |
| How to enjoy | Whisk with hot water (usucha) | Blend, shake, or bake |
A note from Japan — "ceremonial" is not one single thing
Here's something most of the world's matcha labels won't tell you. Outside Japan, almost every drinking matcha is simply called "ceremonial grade" — as if it were one fixed level. In Japan, it isn't.
Within what the West calls "ceremonial," there is a whole spectrum: from everyday lattes, to fine usucha (thin tea), all the way to koicha (thick tea) reserved for formal tea ceremony. Each step up means younger leaves, slower stone-milling, and a smoother, sweeter cup.
As a Japanese-run brand, we grade our matcha the way it's understood at home — honestly, and by what's actually in the bowl, not by a marketing word.
Where SHIZUNE sits
Every SHIZUNE matcha is made to a drinking grade — smooth enough to whisk and sip on its own, never a culinary-only powder dressed up as more. Good in a quiet bowl, just as good in your morning latte. And whichever you choose, ours is always 100% pure matcha — never blended with sencha or fillers. Real leaf, nothing else.
How to whisk a bowl
The traditional way (usucha) takes about a minute. No special skill — just a steady hand and a quiet moment.
- Sift — Sift 1–2 tsp (2g) of matcha into a bowl to remove clumps.
- Add water — Pour ~2 oz (60ml) of hot water, just off the boil (~70–80°C / 160–175°F).
- Whisk — Whisk briskly in a "W" or "M" motion until a fine, even foam forms.
- Enjoy — Sip slowly, straight from the bowl. No sugar needed.
Tip: Water that's too hot can turn matcha bitter. Let a fresh boil rest for a minute first.
How to make a matcha latte
The everyday way to enjoy matcha — iced or hot.
- Make a paste — Whisk 1–2 tsp matcha with a splash of hot water until smooth.
- Add milk — Pour over ice (or warm milk) — dairy or oat, almond, your choice.
- Sweeten to taste — A little honey or syrup, if you like. SHIZUNE is smooth enough to enjoy as-is.
No whisk? A small jar with a tight lid works — add matcha and water, shake well, then pour.
How to store matcha
Matcha is delicate. Light, air, heat, and moisture fade its color and aroma.
- Seal it — Keep the bag or tin tightly closed after each use.
- Keep it cool & dark — Store away from sunlight and the stove; a cupboard or fridge is ideal.
- Drink it fresh — Matcha is at its best within a few weeks of opening. Buy what you'll enjoy soon.
Why real matters — and how to spot it
Matcha's popularity has grown faster than Japan can grow the leaf. Demand far outpaces supply — and that gap is where shortcuts appear.
Some labels quietly cut their matcha with cheaper green tea like sencha to stretch it. Others print a famous region such as "Uji" on the tin while sourcing the powder elsewhere. It's hard to see in a bright green photo — but you can taste it, and over time, you can tell.
- One leaf, nothing added — Pure stone-ground tencha. No sencha, no fillers, no bulking agents.
- A named origin, not a borrowed name — Each matcha tied to a real region you can trust.
- A maker who can answer — Someone who knows where the leaf came from, and will tell you.
The SHIZUNE difference
We're a Japanese-run brand with a clear line back to the field. Every SHIZUNE matcha is tied to a single, named Japanese region — our current matcha is grown in Shizuoka — made in Japan by Japanese makers. Traceable by origin, and never mixed. When the leaf is honest, you don't need to hide behind a label.
Frequently asked
- Does matcha have caffeine?
- Yes — about half a cup of coffee's worth, but paired with L-theanine for a calmer, steadier focus.
- Is matcha bitter?
- Quality matcha shouldn't be harshly bitter. SHIZUNE is smooth and balanced, with natural sweetness — bitterness usually comes from lower grades or water that's too hot.
- Do I need special tools?
- A bamboo whisk (chasen) gives the best foam, but a small frother or a sealed jar works to start.
- How much should I use?
- About 1–2 teaspoons (2g) per bowl or latte. Adjust to taste.
Ready for your quiet moment?
Start with real matcha — a named Japanese origin, made in Japan, never mixed.
Shop SHIZUNE Matcha