HARU Ceremonial Grade Matcha — First Harvest, 100 g

First harvest, and you can taste it

HARU is made from ichibancha — the first flush of spring. Through winter the plant stores up amino acids and sugars, and the first leaves picked carry all of it. That's where matcha gets its sweetness and its saturated green. Later harvests never quite catch up, which is why first-harvest leaf is graded and priced separately.

We grade HARU as Gold Ceremonial, Superior — matcha meant to be drunk straight, not baked into things.

How it tastes

Bright umami first, opening into nutty and floral, finishing sweet. The texture is the part people notice: it whisks thick and silky rather than thin. Astringency sits very low, so there's no sharp edge at the back of the sip.

Tasting notes: bright umami · silk · nutty · floral · sweet

How to prepare — traditional hot brew

1. Sift ½–1 tsp of matcha into a warm bowl. This is the step people skip, and it's the one that prevents clumps.
2. Add 60 ml (2 oz) of hot water at 82–88 °C (180–190 °F). Not boiling — boiling water scorches the leaf and pulls out bitterness.
3. Steep 60 seconds.
4. Whisk in a gentle circular motion until a fine, even foam forms.

Details

• 100 g resealable pouch — makes 45–50 bowls
• 100% matcha green tea. Nothing added, no sugar, no fillers
• Refrigerate after opening; keep sealed and away from light
• Imported and packed by Lisata Canada, Kingston, Ontario
• [Ships Canada-wide — free shipping over $75]