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Packaging of iki matcha premium ceremonial matcha with a bowl of green powder and tea-making tools on a beige fabric background.
  • Packaging of iki matcha premium ceremonial matcha with a bowl of green powder and tea-making tools on a beige fabric background.
  • Package of iki matcha premium ceremonial matcha powder on a bed of green matcha powder.
  • Woman holding a glass of matcha green tea with promotional text about ceremonial grade matcha.
  • Glass of green matcha with ikimatcha benefits listed on a light pink background
  • Set of icons representing various food and product attributes on a beige background
  • Make_Ceremonial_Matcha
Kagoshima Ceremonial Matcha First Harvest
Kagoshima, Japan First Harvest Stone-ground

Kagoshima Ceremonial Matcha First Harvest

Vivid jade green. Silky, creamy texture. Sweet umami with a clean finish, naturally bitter-free.

$89
Shipping calculated at checkout.
  • Single-Origin · Kagoshima, Japan
  • JAS certified farm · Directly sourced
  • 100% organic · No synthetics
  • AU lab tested
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Product Information

The first thing most people notice is the colour. Not the dusty, khaki green you get from a supermarket bag, a proper jade. Almost luminous when it foams up. That colour is chlorophyll, and it's the clearest signal that the leaves were young, shade-grown, and handled correctly.

We source from one farm, a JAS-certified family operation in the Kagoshima highlands. Not a blend, not a rotating supplier. Same farm, same family, every season.

Before harvest each spring, the tea plants are covered for three weeks to block sunlight. It stresses the plant. The plant responds by pushing more L-theanine and chlorophyll into the leaves, which is why first-harvest matcha is naturally sweeter and more vibrant than anything picked later in the year. The farmers call it ichibancha. It happens once a year. That's the batch in this bag.

The leaves are stone-ground on granite millstones. Slowly, the friction generates almost no heat, which matters because heat degrades the enzymes and chlorophyll that give ceremonial matcha its colour and flavour. Industrial milling runs hot and fast. You can taste the difference.

The powder comes out fine enough that it whisks completely smooth in about 20 seconds. No grit. No bitterness. Drink it with hot water and nothing else, at least the first time. Most people don't add anything after that.

Why You’ll Love It

  • Sourced from one farm, not a blend, not a rotating supplier. Same Kagoshima family, every season.
  • First-flush only. The youngest leaves of the year carry the highest L-theanine content. We don't use later harvests.
  • Tested by an independent lab, heavy metals, pesticides, microbial safety. Results available on request.
  • Whisks completely smooth in 20 seconds. No grit. This is what stone-grinding actually does.

Taste & Texture

  • Lightly sweet with gentle umami

  • Silky smooth when whisked

  • Fresh, clean aroma

  • No harsh or bitter aftertaste

Product Specifications

Grade Ceremonial
Origin Kagoshima, Japan
Harvest First flush (ichibancha)
Cultivation Shade-grown, 3 weeks
Processing Stone-ground (granite mill)
Harvest season Spring
Caffeine level Moderate approx. 34mg per 1g serve
L-theanine High (responsible for calm, focused energy)
Certifications JAS Organic certified farms
Tasting notes Sweet umami, no bitterness, silky texture
Colour Vivid jade green
Best for Traditional whisking, iced matcha, daily wellness
Intended audience Coffee switchers, wellness-focused adults, matcha beginners
Net weight 50g / 100g
Country of origin Japan

 
What it does for you.
  • The energy lasts. Most people describe it as 4–5 hours of focus without the spike or the drop-off. Not wired. Just on.
  • No jitters. The L-theanine in matcha moderates the caffeine — they work together in a way coffee's isolated caffeine doesn't. It's a noticeably calmer kind of alert.
  • Making it takes 60 seconds. You whisk it in a bowl. That minute of doing something slow and deliberate before the day starts is something a lot of people don't expect to care about as much as they do.
  • One of the highest antioxidant concentrations of anything you'll drink, around 137× the EGCg of brewed green tea, if you want the number.
All Ingredients

- 100% Ceremonial Organic Matcha
Delivery & Shipping

When will I receive my order?
Orders are dispatched within 1–2 business days. Orders placed before 10 AM AEST are dispatched on the same business day.

How much is shipping?

  • Standard Delivery (Free on orders over 50 AUD) : 10 AUD - Orders typically arrive 3-5 business days after dispatch.
  • Express Shipping: 15 AUD - Orders typically arrive 1-3 business days after dispatch.

Peace of mind
Every order is carefully packed and shipped with Aust. Post tracking, so you can follow your delivery from dispatch to doorstep.

Refer to Shipping Policy for more details.
Shelf-Life & Storage

Shelf-Life

In the original unopened package can stay fresh up to 12 months if stored properly. Once opened we recommend to consume within 4-6 weeks for best results.

Storage

Upon arrival, store your matcha in a cool and moisture-free environment using the original resealable pouch or an airtight, lightproof opaque container.

THE IKI DIFFERENCE

Not all matcha is created equal.

The word "matcha" covers a wide spectrum of quality. Here's what separates first-harvest ceremonial matcha from the average matcha found on the market.

Origin
iki Matcha

Single-origin Kagoshima, Japan

Standard Matcha

Often blended from multiple sources

Harvest
iki Matcha

First harvest (Ichibancha)

Standard Matcha

Second or third harvest

Cultivation
iki Matcha

Shade-grown for 3 weeks

Standard Matcha

Minimal shading or none

Processing
iki Matcha

Traditional granite stone-ground

Standard Matcha

Industrial milling methods

Taste
iki Matcha

Smooth, sweet and naturally umami

Standard Matcha

Can be bitter or grassy

Transparency
iki Matcha

Single farm, traceable and lab tested

Standard Matcha

Origin and testing often undisclosed

First Harvest • Single Origin • Stone Ground

PREPARATION GUIDE

How to Make Ceremonial Matcha

Follow these traditional steps to prepare the perfect bowl of ceremonial grade matcha.

  1. 1

    Sift the matcha

    Use a fine mesh sifter to remove any clumps and ensure a smooth, lump-free powder.

  2. 2

    Add hot water

    Pour 60–70ml of water heated to 75–80°C over the sifted matcha powder.

  3. 3

    Whisk vigorously

    Using a bamboo chasen, whisk in a rapid zigzag motion for 20–30 seconds until a fine foam forms.

  4. 4

    Serve immediately

    Enjoy your ceremonial matcha within 60 seconds for optimal flavor and texture.

Man in traditional attire picking tea leaves in a field
FROM THE SOURCE

The farm we chose, and why.

In the volcanic highlands of Kagoshima, at the southern tip of Japan's Kyushu island, the mineral-rich soil and sharp seasonal temperature fluctuations produce tea leaves of exceptional complexity. The farm we source from has been growing tencha. the whole leaves that become matcha, for three generations under JAS organic certification. We visited in person before we placed our first order. We do not blend our matcha across multiple origins or harvests. Every bag is traceable to one region, one season, one standard. The flavour varies subtly year to year, as it should — it is a living agricultural product, not a manufactured one.

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Before you ask.

Find answers to common questions.

  • Ceremonial grade uses the youngest first-flush leaves, which are naturally sweeter and lower in bitterness. They are intended to be drunk with water alone, whisked in the traditional way. Culinary grade uses later-harvest leaves, more robust in flavour and better suited to baking or lattes, where the matcha competes with other ingredients. Our ceremonial matcha can be used for lattes, but the reverse is rarely advisable.

  • A standard 1–2 g serve of iki Matcha contains approximately 35–70 mg of caffeine, roughly half that of a standard espresso. However, because matcha also contains L-theanine, the effect is qualitatively different: a calm, sustained alertness rather than a stimulant spike. Most people report no jitteriness and no crash.

  • A traditional bamboo chasen (whisk) produces the finest, most stable foam and is the correct tool for ceremonial preparation. An electric frother works as a practical alternative and produces good results. A blender is suitable for smoothies but not for traditional preparation. We do not recommend stirring with a spoon it leaves the powder insufficiently incorporated.

  • Store in a cool, dry place away from direct light, ideally in the refrigerator once opened. Our bags are nitrogen-flushed and resealable to preserve freshness. Unopened: up to 12 months. Once opened: best within 4–6 weeks for peak flavour, though it remains safe to consume beyond that. Do not freeze.

  • Yes, our matcha powder has undergone third-party laboratory testing for microbial contamination, heavy metals (including lead and arsenic), and pesticide residues.