HIKARI Ceremonial Matcha (First Harvest) - 30g

$60.00

1
2
3
4
5
6
7
8
9
10 +

Quantity

Hikari Ceremonial Grade Matcha by Seren 🌿🍵

Balanced • Umami • Floral

Meet Hikari, our expressive ceremonial blend from Uji, Kyoto - crafted for those who enjoy depth and intensity in their daily ritual. Hand-picked in the first harvest, carefully shade-grown for over 20 days, and stone-milled slow, Hikari delivers rich umami layered with fresh green pea sweetness, balanced by gentle bitterness and a clean, lingering finish. Powerful enjoyed traditionally, yet beautifully suited to milk.

Origin & Process

Region: Uji, Kyoto, Japan
Harvest: First flush (shincha season)
Cultivars: Okumidori & Yabukita
Shading: 20 days under traditional coverings
Picked: Hand‑picked, hand‑sorted
Milling: Granite stone‑milled at low speed to protect aroma

Crafted with respect

Hikari showcases the brighter, more focused side of Japanese matcha craftsmanship. Sourced from small Uji producers and finished with meticulous care, it’s a bold yet refined matcha - designed for clarity, presence, and moments that call for a little more intensity.

Recipes:

Usucha (straight matcha)

Sift 2 g (about 1 tsp).
Add 60–70 ml water at 70–80°C.
Whisk briskly in an M‑motion for 15–20 seconds until glossy and foamy.
Sip as is, or top with a little hot water to taste.

Matcha Latte

Sift 2–3 g matcha.
Whisk with 30–40 ml hot water (70–80°C) to a smooth, thick concentrate.
Add 150–200 ml hot or iced milk of choice. (Full‑cream and oat both shine.)
Sweeten with honey, sugar or maple syrup to taste

Ingredients

Contains: 100% pure, Japanese powdered Green Tea
Harvest Location: Kyoto

Care Guide

How to Make Ceremonial Matcha 🍵✨

Enjoy a mindful matcha ritual with this traditional preparation method.

Ingredients:
- 2-3g (1 tsp) organic matcha powder
- 70–80ml (2–3 oz) hot water (heated to 75–80°C / 167–176°F)
- Optional: Additional water for a lighter matcha

Tools Needed:
✔ Matcha bowl (chawan)
✔ Bamboo whisk (chasen)
✔ Bamboo scoop (chashaku)
✔ Sifter (optional, but prevents clumps)

Step-by-Step Instructions:

1. Warm Your Tools
- Pour a little hot water into the matcha bowl to warm it.
- Soak the bamboo whisk (chasen) in warm water for 1–2 minutes to soften the bristles.
- Discard the water and dry the bowl.

2. Sift the Matcha
- Use a small sifter to sift 2-3g (1 tsp) of matcha powder into the bowl.
- This prevents clumping and ensures a smooth, frothy texture.

3. Add Hot Water
- Pour 70–80ml (2–3 oz) of hot water (not boiling!) into the bowl. Boiling water (above 80°C) can make matcha bitter.

4. Whisk to Perfection
- Hold the chasen (bamboo whisk) with a relaxed grip.
- Whisk briskly in a W or M motion (not circular) until a smooth, frothy layer forms on top.
- The foam should be fine and even with tiny bubbles.

5. Enjoy!
- Drink immediately, savoring the delicate umami, natural sweetness, and creamy texture.
- Take a deep breath and enjoy the moment—matcha is more than a drink, it’s a ritual.

🌱 Tips for the Perfect Matcha:
✅ Use fresh, high-quality matcha
✅ Avoid metal utensils—they can alter matcha’s delicate taste.
✅ Experiment with water ratios to find your perfect matcha strength.

🍃 Fun Matcha Facts:
🌿 Matcha is shade-grown, which boosts chlorophyll and gives it that vibrant green colour.
🍵 One cup of matcha = 10 cups of green tea in antioxidants!
🧘‍♀️ Matcha contains L-theanine, which promotes calm focus—perfect for meditation or a productivity boost.

Enjoy your ceremonial matcha and embrace the art of slow living! 💚

How to Make the Perfect Matcha Latte 🍵🥛✨

A creamy, frothy, and delicious way to enjoy matcha—whether hot or iced!

Ingredients:

2-3g (1 tsp) matcha powder
60ml (2 oz) hot water (75–80°C / 167–176°F)
200ml (6–8 oz) milk (dairy or plant-based: oat, almond, soy, or coconut)
Optional: Sweetener (honey, maple syrup, or vanilla syrup)
Tools Needed:

✔ Matcha bowl (chawan) or small mixing cup
✔ Bamboo whisk (chasen) or electric frother
✔ Milk frother or small saucepan
✔ Sifter (optional, prevents clumps)

Step-by-Step Instructions:

1. Prepare the Matcha
Sift 2-3g (1 tsp) of matcha powder into a bowl or cup to prevent clumps.
Add 60ml (2 oz) hot water (not boiling) and whisk in a W or M motion with a bamboo whisk until smooth and frothy.
2. Heat & Froth the Milk
For a hot latte: Warm your milk in a saucepan over low heat (don’t boil). Use a frother or whisk to create a creamy foam.
For an iced latte: Skip heating and frothing—simply pour over ice!
3. Assemble the Latte
Pour the frothy matcha into a cup.
Gently add the warmed or cold milk.
For extra foam, spoon some frothy milk on top.
Sweeten to taste, stir, and enjoy!

Complete the look:

Green ceramic tea set with bamboo whisk and spoon on a white background

HANDMADE MATCHA SET - GREEN SWIRL

$79.00 AUD

Two-tone ceramic mug with a wooden lid on a white background

YAMA CUP - GREEN

$49.00 AUD