A collaboration of two family farms, Kagoshima • 40g • poppy, toasted pumpkin seed, prune

Japan recognises around 130 tea cultivars. We picked two and blended them: yabukita gives freshness and brightness, samidori gives softness and depth. Together they make a full-bodied yet surprisingly light matcha — ideal for lattes, for any mixed drink, and on its own, with nothing extra needed.

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)