By Takeshi-san, Miyazaki • 40g • young walnut, sesame, sweet fig

Takeshi-san and his family are no ordinary tea processors. At least ten hours a day, they hand-roast tencha. Takeshi-san calls it his meditation — a search for an aroma and flavour he still hasn't found.

His wife harvests the leaves. She's the only woman among the men on the farm, and every leaf passes through her hands before it reaches the machine. Takeshi-san calls her his anchor. Spend an hour with them, and you'll understand why.

This is our signature matcha — the same one we use for every drink in the café.

Is OMMA Matcha "ceremonial"? You won't hear the word "ceremonial" in Japan — it's a term for high-quality first-harvest matcha traditionally drunk in the tea ceremony. You make OMMA ceremonial yourself: when you give yourself a pause — bowl, steam, a few unhurried minutes.

How to prepare Classic matcha (usucha): sift 3g of matcha into a bowl, add 60–70ml of hot water (about 80°C), whisk in a "W" motion until light foam forms. Drink immediately, while warm.

Recipe ideas: hot latte (whisk a shot of matcha — 3g + 40ml water — add hot frothed milk) · matcha yuzu tonic (a spoon of yuzu marmalade, ice, tonic, and a shot of matcha on top)