Ceremonial-grade Japanese matcha whisked with hot water, then blended with cold whole milk. Real grassy bitterness — not a sweet green candy drink. Hot or iced.
The difference between a good matcha drink and a poor one is entirely the grade of matcha used. Culinary-grade matcha (what most cafés and boba shops use) is bright green but flat-tasting — it's the lower-quality leaves, ground fine and used in bulk. Ceremonial-grade matcha comes from the youngest, most shaded leaves and has a vibrant, complex flavour: grassy and bitter upfront, with a natural umami sweetness on the finish.
We use ceremonial-grade Japanese matcha, whisked fresh with hot water using a traditional chasen (bamboo whisk) — not a blender, not a shaker. The whisking creates a smooth, frothy texture and a uniform dispersion of matcha that a blender cannot replicate. Blended with cold whole milk for iced, or warm milk for hot. Less sweet than most matcha drinks — the bitterness is intentional and part of the experience.