MATCHA QIANDAO | ceremonial grade

This tea iscertified organic and produced to fair labor standards.

Our flagship organic matcha begins deep in the mountains of China’s Chun’an county. Here we manage Feng Shu Ling farm, our matcha project—a joint venture between Japanese growers and Chinese farmers. Produced from a cultivar hybrid of Yabukita (the gold standard in matcha production) and Zhong Cha #102 (an experimental cultivar optimized for the terroir), our custom matcha boasts an exceptionally clean, mineral-forward, and understated flavor profile, perfect for lattes and culinary applications.

Production master and trusted partner Wei Xie oversees the operation, ensuring it meets our rigorous criteria for sustainability, fair labor, and organics. Wei prioritizes purity and cleanliness in production—because the whole leaf is consumed when drinking matcha, pesticide, herbicide, and fungicide-free tea is paramount. Each batch is thoroughly tested by independent labs, ensuring the land, the workers, and the tea from this hyper-unique farming project are utterly clean.

notes —
shiso | mineral water | clean


(use freshly boiled mineral water)

usucha — "thin tea"
[chawan + chasen (matcha bowl + bamboo whisk]
2g — 100 ml (3.4 oz) — 167ºF (75ºC) — whisk to froth

koicha—"thick tea"
[chawan + chasen (matcha bowl + bamboo whisk]
3 grams — 35 ml (1 oz) — 167ºF (75ºC) — whisk to syrup consistency

hot latte
[latte cup + electric froth wand]
2 grams — 60 ml (2 oz) — 175ºF (80ºC) — whip to espresso consistency
(pour steamed milk into matcha per a traditional latte)

iced latte
[cocktail shaker]
2 grams — ice — 240 ml (8 oz) milk of choice — shake vigorously and strain