Matcha 04 Premium

MASO-MP4-P500

$155.00 / unit

Variants

Quantity

Buy 1 & save $13.05saving applied

Complimentary shipping

Matcha 04 captures the essence of three seasons in Kagoshima, Japan. Grown under gentle, minimal sunlight to enhance its nutritional content, it reveals a vibrant, deep green hue. Silky in texture, it unfolds with subtle sweetness, a delicate hint of nuttiness, and a refined finish. Offering a balanced elegance, it makes a graceful alternative to ceremonial matcha.

Aroma: Raw green vegetables, hint of roasted grain 
Flavour: Young green pea, toasted chestnut 
Bitterness: Medium

Certified Organic Matcha Powder

Kagoshima, Japan

First and Second Flush Blend

Delivery Times Shipping Info Secure Payment

SAME DAY DESPATCH

Orders placed before 12pm AEST leave same day. Orders placed after 12pm leave the following morning.

STANDARD SHIPPING

Metro areas 2-5 business days.
Regional areas 3-7 business days.

EXPRESS SHIPPING

Metro areas 1-3 business days.
Regional areas 1-4 business days.

CLICK & COLLECT

2-4 hours from order placement.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

COMPLIMENTARY SHIPPING

Complimentary standard shipping on orders of $50 or more (Australia only).

STANDARD

Australia Post - Parcel Post.

EXPRESS

Shipping fee calculated at checkout. Shipped via AusPost Express or StarTrack Express.

INTERNATIONAL

Shipping fee calculated at checkout. Shipped via DHL with tracking.

CLICK & COLLECT

Simply choose click and collect at checkout, then pick up your order at our Melbourne factory.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

CREDIT CARD

Mastercard, Visa, Amex, Apple Pay.

EXPRESS CHECKOUT

Shop Pay, G Pay.

AFTERPAY

Afterpay allows you to buy now and pay over time, interest-free.

About

Kagoshima, Japan

Located at the southern tip of Kyushu, Kagoshima is one of Japan’s southernmost prefectures. The region enjoys a nearly subtropical climate, with warm ocean breezes that create mild, comfortable conditions year-round. Shaped by a long history of volcanic activity, much of the land is covered in volcanic ash known as shirasu, which enriches the soil with essential minerals and supports the area’s thriving agriculture.

The farm

Established in 1933, the farm is one of Japan’s leading producers of matcha, known for its long-standing dedication to quality and refinement. Before harvest, the tea fields are shaded for two to three weeks to enhance flavour and aroma. The freshly picked leaves are then finely ground using modern ball mills. The careful selection of cultivars, shading methods and precise grinding techniques all come together to create the distinct depth and quality of our organic matcha.

Matcha 04

This house blend captures the quiet elegance of Kagoshima across the seasons. Made with a combination of first flush and later spring harvests, it balances the freshness of early growth with the roundness of mature leaves. Grown under soft, filtered light to deepen both colour and complexity, it reveals a vibrant green hue and a smooth, silky texture. On the palate, it offers subtle sweetness with notes of young green pea and toasted chestnut, finishing with a clean and refined clarity. A graceful alternative to ceremonial matcha.

Kagoshima, Japan

How To Make

What you need

Step 1: Preheat 1g per 100mL

Step 2: Sieve

Step 3: Temperature 80°C/176°F

Step 4: Whisk & Serve

Matcha 04 Premium
Matcha Spoon
Matcha bowl
Cloth
Whisk
Scales
Sieve

Heat water in kettle to 80°C/176°F.
Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
Pour the hot water over the chasen to warm and soften, then discard water.

Using a dry cloth wipe the Chaiwan from any water residue.

Add 1g (1 teaspoon) of Matcha per 100mL.
Sieve Matcha powder into a bowl.

Add 10mL of 80°C/176°F water to sieved Matcha powder
Whisk in a ‘W’ motion to create a paste.

Add the remaining 90mL of hot water.
Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air, releasing aromas and essences in the foam on the surface.
Once a creamy texture has been reached; serve in the same bowl.

How To Make

What you need

Matcha 04 Premium
Matcha Spoon
Matcha bowl
Cloth
Whisk
Scales
Sieve

Step 1: Preheat 1g per 100mL

Heat water in kettle to 80°C/176°F.
Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
Pour the hot water over the chasen to warm and soften, then discard water.

Using a dry cloth wipe the Chaiwan from any water residue.

Step 2: Sieve

Add 1g (1 teaspoon) of Matcha per 100mL.
Sieve Matcha powder into a bowl.

Step 3: Temperature 80°C/176°F

Add 10mL of 80°C/176°F water to sieved Matcha powder
Whisk in a ‘W’ motion to create a paste.

Step 4: Whisk & Serve

Add the remaining 90mL of hot water.
Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air, releasing aromas and essences in the foam on the surface.
Once a creamy texture has been reached; serve in the same bowl.

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection that will complement your serve and ensure you experience full flavours.