FAQs

Ceremonial grade refers to the top tier of matcha. First flush leaves, shade grown for three weeks before harvest, de-stemmed and de-veined, then stone milled to around 10 microns. Premium or culinary grade uses later harvests and a coarser grind, which is why it turns bitter and gritty in a latte.

Both are first flush, 100% organic, single cultivar and ceremonial grade. The difference is the plant. The Signature is Yabukita from Uji, Kyoto. It is balanced, smooth and consistent, and it is what we whisk behind the bar every day. The Master's Reserve is Okumidori from Wazuka, which gives a deeper and more layered cup.

If you drink matcha lattes or you are new to it, start with the Signature. If you drink it straight and want more complexity, go for the Master's Reserve. Plenty of people keep both, one for everyday and one for slower mornings.

Yes. Both the Signature and the Master's Reserve are 100% organic. The Signature is JAS certified.

Japan. The Signature comes from Uji in Kyoto, the region most associated with high grade matcha. The Master's Reserve comes from Wazuka, a cooler, higher altitude growing area in the same prefecture that produces a more complex leaf.

A 2g serving of our Signature contains roughly 68mg of caffeine alongside about 33mg of L-theanine. A standard cup of filter coffee sits around 95mg.

Each tin is 30g. At 2g per serving that is around 15 bowls. Most people drinking it daily finish a tin in two to three weeks, which is also roughly how long it stays at its best once opened.

In the fridge, sealed, at all times. Cold, dark storage slows oxidation, which is what dulls the colour and flattens the flavour. Two things to get right: keep the tin properly closed, because matcha absorbs surrounding smells, and let it sit out for a few minutes before opening so condensation does not form on the cold powder. Moisture is the one thing matcha cannot recover from.

Use it within four to six weeks for the best flavour. After that it is still safe to drink but the colour dulls, the sweetness drops and it starts tasting flat. If your matcha has shifted from vivid green towards olive or yellow, it has oxidised.

Yes. A chasen moves through the liquid at the right speed to work air through it evenly and produce a fine, stable froth. A milk frother or blender creates turbulence instead, and the froth collapses.

70°C. Boiling water scorches the leaf and pulls out bitterness. If your kettle has no temperature setting, boil it and let it stand for two to three minutes.

Sift 1 to 2g into a bowl. Add 45 to 50ml of water at 70°C. Whisk briskly in an M motion until a fine froth forms across the surface. Drink it as is, or add milk for a latte.

Usually one of three things: the water was too hot, the matcha was not sifted, or the powder is old. Sifting breaks up the clumps that form naturally in a fine powder. If you have fixed all three and it is still bitter, the grade is the problem, not your technique.

Oat is what most people order at the bar. Coconut, almond and soy also work well.

Anywhere in South Africa. We ship from Cape Town at a flat rate of R69, or R140 for express, which may vary with the weight of the order.

Three to five working days. Orders are packed on business days and you will get tracking as soon as the courier collects. Major centres usually arrive sooner.

No. All matcha powder sales are final for food safety reasons, even if the tin is unopened. Sets, caps and tees can be exchanged within 7 days. Full detail on our shipping and returns page.

Email info@nicetomatcha.co.za within 24 hours with your order number and photos of the product and packaging, and we will assess each order individually.

Yes. Email info@nicetomatcha.co.za with what you have in mind and when you need it, and we will come back to you with options.