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204.75 AED
Tealand’s Ceremonial Grade Matcha is made from Yabukita cultivar leaves, first-harvest (Ichibancha), grown in Japan under traditional shade-cultivation and stone-milled to a fine, vibrant powder. Certified organic by both JAS (Japanese Agricultural Standard) and USDA. Naturally sweet, umami-rich, and bright green. Designed for whisking directly with water — no milk, no mixing, no dilution. From AED 204.75 for 100g. Available in 100g, 250g, 500g, and 1kg.
Ceremonial grade matcha is the highest quality classification of matcha powder, produced from the very first spring harvest of the year — known in Japan as Ichibancha. The leaves are picked in April or May when they are youngest, most tender, and richest in L-theanine, chlorophyll, and amino acids.
What distinguishes ceremonial grade from culinary grade is both the leaf selection and the harvest timing. Ceremonial leaves come from the top of the plant, shielded from direct sunlight for 3–4 weeks before picking. This shading process triggers the plant to produce more chlorophyll, which is responsible for matcha’s signature vivid green colour, and more L-theanine, which delivers the calm, focused alertness that matcha is known for.
After picking, the leaves are steamed, dried, de-stemmed, and de-veined to produce tencha — the raw material for matcha. Only then are they stone-ground in granite mills into the ultra-fine powder used in the traditional Japanese tea ceremony (chanoyu). The result is a tea with a naturally sweet, umami-forward taste and a creamy, smooth texture that requires no added sugar, milk, or other ingredients to be enjoyable.
Tealand’s ceremonial matcha uses the Yabukita cultivar — Japan’s most cultivated and respected tea variety, grown specifically for premium matcha production. It is dual-certified under JAS (Japan Agricultural Standard) and USDA Organic certification.
Tealand’s Ceremonial Grade Matcha is made from Yabukita cultivar leaves, first-harvest (Ichibancha), grown in Japan under traditional shade-cultivation and stone-milled to a fine, vibrant powder. Certified organic by both JAS (Japanese Agricultural Standard) and USDA. Naturally sweet, umami-rich, and bright green. Designed for whisking directly with water — no milk, no mixing, no dilution. From AED 204.75 for 100g. Available in 100g, 250g, 500g, and 1kg.
Ceremonial grade matcha is the highest quality classification of matcha powder, produced from the very first spring harvest of the year — known in Japan as Ichibancha. The leaves are picked in April or May when they are youngest, most tender, and richest in L-theanine, chlorophyll, and amino acids.
What distinguishes ceremonial grade from culinary grade is both the leaf selection and the harvest timing. Ceremonial leaves come from the top of the plant, shielded from direct sunlight for 3–4 weeks before picking. This shading process triggers the plant to produce more chlorophyll, which is responsible for matcha’s signature vivid green colour, and more L-theanine, which delivers the calm, focused alertness that matcha is known for.
After picking, the leaves are steamed, dried, de-stemmed, and de-veined to produce tencha — the raw material for matcha. Only then are they stone-ground in granite mills into the ultra-fine powder used in the traditional Japanese tea ceremony (chanoyu). The result is a tea with a naturally sweet, umami-forward taste and a creamy, smooth texture that requires no added sugar, milk, or other ingredients to be enjoyable.
Tealand’s ceremonial matcha uses the Yabukita cultivar — Japan’s most cultivated and respected tea variety, grown specifically for premium matcha production. It is dual-certified under JAS (Japan Agricultural Standard) and USDA Organic certification.
| Pack Size | Pack Size: 1000g, Pack Size: 100g, Pack Size: 250g, Pack Size: 500g |
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