Premium Ceremonial Matcha (Imperial Grade)

Description An exceptionally rare single-cultivar ceremonial matcha crafted from 2026 first harvest (ichibancha) Ooiwase tea leaves grown in Yame, Fukuoka, one of Japan's most celebrated and storied tea regions. Seldom produced, rarely exported, and almost never offered as a single-cultivar expression outside of Japan, this is a matcha that earns its Imperial Grade designation. This is a matcha of considered layering. It opens with fresh, lively vegetal notes, transitions through gentle sweetness, and settles into a warm, satisfying umami that lingers cleanly. The result is a cup that is balanced and refreshing, approachable on first sip, yet complex enough to reward the attentive drinker, with a finish that is clean, elegant, and quietly lasting. Best for: Usucha, daily rituals, matcha enthusiasts seeking rare single-cultivar experiences Cultivar: 100% Ooiwase (extremely rare single cultivar) Harvest: First harvest, 2026 Style: Layered, balanced, refreshingly approachable Finish: Clean, elegant, and warmly lingering Dairy-Free, Gluten-Free, GMO-Free, Sugar-Free, Vegan, and Vegetarian. A note on packaging: Tin and pouch colours may vary. Colours are assigned at random and cannot be selected at this time. *Please note that the image is for reference purposes only. The actual colour may vary slightly due to differences in the seasonal batch. Why Ooiwase Cultivar? Ooiwase is among the rarest cultivars produced in Yame, seldom seen outside of Japan and rarely available as a single-cultivar offering. Where most commercial matcha relies on well-established cultivars like Saemidori or Yabukita, Ooiwase stands apart for its distinctive layered character and the particular intensity it draws from Yame's mineral-rich mountain terroir. Its profile is defined not by a single dominant note, but by a smooth, considered progression, from a fresh vegetal opening through to sweet mid-palate and a warm umami close. This transition is what makes Ooiwase compelling, and what sets this Imperial Grade apart from the rest of the Maison Koko collection. Exceptionally rare, seldom available as a single-cultivar outside of Japan First harvest 2026 — the freshest crop available, picked at peak flavour and potency A layered flavour profile that moves from fresh and vegetal to sweet and umami-rich Grown in Yame, Japan's benchmark region for sweetness, depth, and mellow umami Intense green pigment, a hallmark of careful shading and first-harvest quality How to Prepare Usucha – Light & Frothy (1 Serve) Sift 2g (1 tsp) of matcha into a warm bowl. Add 60ml of water heated to 70°C. Whisk briskly in a zig-zag motion until a fine froth forms on top. Koicha – Bold & Velvety (1 Serve) Sift 4g (2 tsp) of matcha into a warm bowl. Add 20ml of water (70°C) and knead with your whisk until smooth. Add another 20ml and whisk until thick and silky. The Golden Matcha Ratio Base Ratio (4:40): 4g matcha + 40ml hot water (70°C) Hot Matcha Latte (200 ml): 4g matcha + 40ml hot water (70°C) + 160ml milk Iced Matcha Latte (300 ml): 6g matcha + 60ml hot water (70°C) + 240ml milk *Whisk matcha with hot water before adding cold milk. It is best to use our Bamboo Matcha Whisk and Glass Bowl with Spout. Ingredients Ceremonial-grade green tea fine powder (100% Ooiwase single cultivar, first harvest 2026) Character Thickness: Light to medium, lively and clean Sweetness: Gentle, emerging mid-palate Umami: Warm and satisfying, lingers on the finish Vegetal Notes: Fresh and lively on the opening, fading gracefully Astringency: Low and well-integrated, clean throughout Origin Yame, Fukuoka, Japan