Mori Midori Ceremonial Matcha photo 1

Mori Midori Ceremonial Matcha

$22.99

Mori Midori Matcha is a ceremonial grade matcha with a high nutrient content, rich flavor and vibrant green color.

Matcha comes in a variety of grades for different uses. The finest quality of the leaves is guaranteed by the ceremonial matcha, which is made from the first harvest and offers your drinks a smooth texture.

Ceremonial Matcha vs. Culinary Matcha Infographic

Health Benefits

Matcha is known to increase metabolism. Matcha is ingested whole, allowing you to absorb all the nutrients from the full leaf, unlike other brewed green teas. Chlorophyll, potassium, vitamins, and catechin antioxidants are all abundant in matcha. It is well known that L-theanine encourages a relaxing energy increase.

Origin and Process

Kyoto, one of the world's most renowned premium matcha locations, is where it is harvested. Matcha, which will be grown in the shade one month prior to harvest, has more delicate leaves than other green teas. Following growth, the leaves are harvested, steamed, and then dried. After that, the dry leaves—also known as "tencha"—are graded thoroughly, and the leaves of lower quality are eliminated. Ultimately, the tencha will be processed into matcha, a fine powder.

Certifications

Our matcha is USDA Organic certified, as well as Non-GMO and OU Kosher certified. It complies to JAS (Japanese Agricultural Standard) and FSSC22000 (Food Safety System Certification) standards.

     

Storage

Please keep your Mori Midori Matcha refrigerated to guarantee long-term freshness. The matcha's properties will be reduced by heat and light.

Contains 1.4 oz Matcha, approx. 20 servings.

Variants and availability
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How to brew

TasteMatch starting point

Usucha — thin matcha

Start with Ippodo’s thin-tea recipe. Use koicha only when the producer recommends this matcha for thick tea; a grade label alone doesn’t establish suitability.

Usucha — thin matcha

Everyday matcha with a light, frothy texture.

Matcha
2 g
Water
60–70 mL
Temp
175°F / 80°C
  1. Sift the matcha into a warmed bowl.
  2. Add the water.
  3. Whisk briskly in an M or W motion with a chasen until a fine foam forms.

Recipe references: Ippodo Tea, Urasenke

Tasting notes & sources

Choose by use, not label

"Ceremonial grade" isn't a standardized Japanese grade. Choose matcha by how you'll use it: thin tea, thick tea, or lattes and cooking. Producers like Marukyu Koyamaen label their blends by intended preparation.

Starting points

These are practical starting recipes, not universal rules. Matcha brands and tea schools may recommend different ratios and techniques.