Our Grade VI organic matcha is sourced from a family-run garden in Japan and is the first tea picked in the season, known as Ichibancha. The tea plants are carefully shaded for approximately 25 days prior to harvest, a process that reduces astringency by slowing the conversion of theanine amino acid into catechins. This shading process enhances the tea’s smooth texture and deep umami taste, a signature characteristic of high-quality Japanese matcha. It’s an antioxidant powerhouse, packed with health benefits, and can also be enjoyed in the traditional Japanese style, usucha, for a pure and refined experience.

High-quality matcha like ours is an investment in both flavour and well-being. Cheaper matcha often means later harvests, lower nutritional value, and a harsher, more bitter taste. Our Grade VI organic matcha ensures premium quality, a luxurious drinking experience, and maximum health benefits—making it well worth the price.

When creating this Matcha Cortado, Preethi aimed to highlight the natural sweetness and umami of high-quality matcha. By using coconut milk and a smaller 4oz serving size, she was able to intensify the matcha’s flavour profile. While matcha can sometimes have a naturally astringent taste, the coconut milk helps to balance out the bitterness. The cortado’s signature ratio of milk to matcha is intentionally kept lower than that of a latte or flat white, ensuring that the matcha’s flavour shines through without being masked by too much creaminess.

Preethi used a broader sensory evaluation to craft a drink that extracts the sweetness of matcha while still retaining its earthy notes. Whether enjoyed hot or cold, this drink promises a delightful experience.

Here’s Preethi’s take on the Matcha Cortado.