Blind-tested across 24 Japanese single-origin farms — Uji, Nishio & Yame regions
| Brand | Grade | Origin | L* Color Value | Score |
|---|---|---|---|---|
| Ippodo Ummon | Ceremonial | Uji, Kyoto | L* 44.2 | 9.8/10 |
| Marukyu Koyamaen | Ceremonial | Uji, Kyoto | L* 43.7 | 9.6/10 |
| DoMatcha Organic | Premium | Uji, Kyoto | L* 41.1 | 8.7/10 |
| Encha Latte Grade | Culinary | Uji, Kyoto | L* 38.5 | 7.4/10 |
From chasen (竹茶筅) whisking technique to oat milk micro-foam creation — download our complete matcha ceremony guide.
Download Matcha Guide ↓2g ceremonial matcha, 30ml hot water, 2 shots oat milk, vanilla syrup, poured over crushed ice.
Koicha-style thick matcha with caramelized brown sugar syrup and steamed barista oat milk.
Hojicha-soaked ladyfingers, mascarpone cream, and premium Uji matcha powder dusting.