OrganicSpring 2025Guizhou, China

Matcha

For mornings before the house wakes, weekend brunches, and when you need a gentler pick-up.

  • Tin of organic Guizhou matcha
  • Matcha scoop with powder
  • Matcha powder smear
  • Matcha latte in a stoneware cup
27°N, 108°E
HK$168.00 30g

Free shipping to Hong Kong on orders over HK$300.00

Straight

Matcha
2.0g
Water
70mL
Temp
70°C

Latte

Matcha
3.5g
Water
35mL
Temp
80°C
Milk
170mL
Full brewing guide

What makes it different

Guizhou heritage.
Japanese methods.

 
Most matcha comes from lowland Japanese gardens. Ours is grown in mountain tea gardens in Guizhou, where the altitude and cool air produce something different.

Organic.

Grown in mountain gardens without pesticides.
With matcha, you’re drinking the whole leaf.

Altitude.

Grown at around 1,400 meters.
Cool air and frequent mist slow growth, concentrating flavor.

Harvest.

Picked in the season’s first flush,
when the leaves are at their youngest and most tender.

Milling.

Milled to a 1,000 mesh for a smoother texture.
Whisks easily and sits well in milk.

Taste and feel

Mountain depth
and a long finish.

 

The leaf grows slowly at higher altitude, adding depth to the tea.

A little bitterness and soft umami with a bright character and lingering sweetness.

Balanced enough to enjoy on its own, but stands out in milk.

Depth
 
5
Bitter
 
2
Umami
 
4

The origin

Mountain gardens
of Guizhou.

 

Most matcha comes from Japan. That's the first place most people think of, and where most brands start. We did too.

But we were curious about matcha from the mountain gardens of Guizhou. It was new to us. Tea has been grown here for centuries. The clouds sit low, the air stays cool, and the altitude slows the leaf down in a way you can taste.

The gardens sit at 1,400 meters above sea level. The leaves are shade-grown for over 20 days before harvest, which deepens the color and softens bitterness. Then finely milled for a smooth, even texture.

This producer grows and processes the tea themselves, and the garden is certified organic. We tried their full range and settled on their best.

Region GuizhouSouthwest China
Altitude 1400mCool, mist-covered highlands
Cultivar Yabukita-basedBlended with local cultivars
Season 2025Spring first flush harvest
Guizhou matcha green tea mountain tea gardens

The craft

Centuries of green tea.

 
Tea plants in Guizhou being grown under shading

Heritage.

Guizhou is one of China's oldest tea-growing regions, with centuries of green tea expertise behind it. That experience with the soil, the altitude, and the mountain climate is what makes growing matcha here possible.

Shading.

Weeks before harvest, the plants are covered to block sunlight. The leaves respond by producing more chlorophyll and amino acids, which is where matcha gets its color and sweetness. Without this step, the cup is harsher and duller.

Harvest.

First flush is the first picking of spring, when the leaves are youngest and most tender. As the season goes on, they toughen and turn more bitter. The window is short.

Reflections

This was my first time trying Chinese matcha. It's richer than I expected, with a bit of bite I actually like. Really good in a latte.
— Calvin, Hong Kong
I make this most afternoons as a latte. It's become part of my routine, and I still sleep well at night.
— Maisie, Hong Kong
The value is excellent. It costs far less per cup than ordering a matcha latte at a cafe. I can make it sugar-free and as rich as I like. And I honestly prefer the taste of this matcha.
— Victoria, Hong Kong

Questions

What to know
before you buy.

 

Quality varies within any origin, not just between them. We tried a range of Japanese matchas in Uji, and some were exceptional, some were similar to ours, and some were worse.

Origin alone doesn't determine what's in the cup. Our matcha is grown at high altitude from a blend of Japanese and Chinese cultivars. It's not trying to replicate Japanese matcha. It expresses its own origin and character.

A serving is 2g, or just under one level teaspoon. A 30g tin gives you around 15 servings. If you drink matcha daily, that's about 15 days. If you have it a few times a week, it can easily last 3 to 4 weeks.

Yes, and it holds up well. The creaminess comes through even with oat or almond milk. Use a little less milk than you think the first time to find your ratio. Sweetener optional; it rarely needs much.

No. An electric frother or whisk works well, especially for lattes. A chasen creates a finer foam, but it's a nice to have. Don't let equipment be the reason you never try.

Yes. Boiling water makes matcha taste harsher and more bitter. We recommend around 70 to 80°C (158 to 176°F), or just let boiled water sit for a couple of minutes before whisking.

A straight serving (2g) has roughly half to two-thirds the caffeine of a cup of coffee. A latte serving (3.5g) is closer to a full cup. Matcha also contains L-theanine, an amino acid that smooths out the effect. Most people describe it as a calm, steady focus rather than a spike.

Reach out. Sometimes it's a brewing thing (e.g. temperature, ratios) and we'd rather spend ten minutes helping you get it right than leave you with a tin you're not using. If it's genuinely not for you, we'll sort a refund.

Store in a cool, dry place away from light, heat, and strong smells. Once opened, use within 4 to 6 weeks for best flavor. If you live in a warm climate or won't finish it quickly, you can refrigerate it in an airtight container. Let it return fully to room temperature before opening to avoid condensation.

Still uncertain?

We're a small team. You'll hear back from a real person, usually the same day.

Ask us directly