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REVIEW FROM A NON-BEGINNER HERE
Flavor Name: Ceremony Matcha-1.06oz, Flavor Name: Ceremony Matcha-1.06oz
Iโve been drinking matcha for years and Iโm very particular with the quality and how I make it. Iโve tried many matchas, so I hope my review helps you.
Would I buy again?
- Yes. This matcha is great for someone who likes quality matcha without spending too much money. I would drink this as my daily matcha.
- I can taste the difference between this matcha and a more expensive one, but Iโd say this (price point aside) is about 90% in quality, taste, and experience if the expensive ones are 100%.
Price: $12.59 after tax for 30g (bought on sale)
Packaging:
- Tin foil seal with pull tab, matcha loose in container, no bag inside of container
- Comes with a rubber piece to keep matcha sealed after opening, very nice
- Comes with a small metal spoon?
- Top and bottom pieces separate from main container but donโt seem to have a function (see picture)
Matcha:
- In comparison to other high end matchas, this seems ever so slightly more coarse ground but doesnโt seem to have an effect on experience (no grainy feel)
- the flavor has slightly less โmatcha flavorโ but for the price point, it exceeds my expectations, may just have to increase the ratio of matcha
- Color: vibrant green, not dull oxidized color like some low end matchas
- Mouth feel: Nice buttery and smooth
- Caffeine: I am unfortunately not sensitive to caffeine so I canโt speak on the topic
How I make my matcha lattes (so you can check my credentials or learn how to make as a beginner getting into matcha):
1. Heat water to 175ยฐF/80ยฐC, soak bamboo whisk for 5 minutes before using to soften the bristles
2. Two scoops of matcha (โ2g) with bamboo scoop (not provided with this product) into matcha bowl through a sieve (if you have one)
3. Slowly pour water into bowl, about 2oz/60ml
4. Use the whisk to gently swirl the matcha so that there is no dry powder left
5. Whisk vigorously in a โWโ shape for 20 seconds (careful not to press the whisk into the bottom of bowl, itโs fragile)
6. Bring the whisk to the surface of the matcha and gently whisk in a โWโ shape until the bubbles are broken up into smaller ones, aka โmicrofoamโ, about 10 seconds
7. Finish up by swirling the matcha with the whisk in a gentle circle shape, leaving a small peak of foam in the middle as you pull the whisk from the surface.
8. (Optional) Combine with ice, milk (I use half and half, about 8oz), and sweetener to make a latte (add the sweetener after itโs in the glass so that you donโt expose sugar to the whisk)
9. Rinse matcha whisk and bowl with hot water, place whisk carefully back on holder, making sure not to snag any bristles
For beginners:
- Donโt use boiling water, it will burn the matcha and cause the flavor to suffer
- BE SO GENTLE WITH THE WHISK PLEASE, and make sure you soak it before hand or it will be more prone to breakage
- Get a whisk holder. The whisk will be prone to mold if stored upside down (bristles up)
- When soaking the whisk, there should be a faint line about 1 cm down from the string binding, thatโs where the water line should be. Donโt submerge the binding area or it will be more brittle and prone to mold.
- A sieve is a worthwhile investment for a smooth matcha experience
- All matchas naturally oxidize, so use within 1-3 months for a good experience, itโs not a feature of bad quality matcha, itโs just how all matcha is
- Color matters. If itโs dull, that means it is old or bad quality, bright vibrant green is what youโre looking for
- Itโs normal for matcha to โsettleโ on the bottom of the glass after sitting for a while, just give it a swirl to remix it
I wish you all luck on your matcha journey! If youโre a beginner, thereโs a lot to learn, but itโs so worth it!
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Reviewed in the United States on January 16, 2026
