The moment of immersion.
Ceremonial grade Matcha selections from Japan, tea master’s selected.
Shop MatchaOur matcha
Make it either way
Bowl and whisk at home. Shaker for everywhere else.
Whisk it at the counter.
Coming soonHot water and a bamboo whisk. Café-quality in 15 seconds.
Shake it on the way out.
Shop ShakerWater in, matcha in, lid on. 20 seconds of shaking and it is as smooth as a whisked bowl.
Find your level
Our premium matcha comes in three characters, and each blend sits at a different point on that balance of Caffeine and Theanine (umami).
| Tea | Category | Caffeine | Theanine (umami) |
|---|---|---|---|
| Stillpoint | Matcha | ||
| Waterline | Matcha | ||
| Hojicha | Hojicha |
Pick your style
Grade, taste, dose.
| Stillpoint Buy |
Waterline Buy |
Hojicha Buy | |
|---|---|---|---|
| The tea | Stillpoint | Waterline | Hojicha |
| Grade | Ceremonial | Ceremonial | Premium, Single origin |
| Origin | House Blend, Japan | House Blend, Japan | Kagoshima, Japan |
| Character | Smooth, Umami | Crisp, Structured | Smoky, Mellow |
| Taste | Round, Long umami finish | Clean, Green, Structured finish | Roasted, Nutty, No bitterness |
| Strength | Stillpoint | Waterline | Hojicha |
| Roast | ★★★★★ | ★★★★★ | ★★★★★ |
| Caffeine | ★★★★★ | ★★★★★ | ★★★★★ |
| Theanine (umami) | ★★★★★ | ★★★★★ | ★★★★★ |
| Aroma | ★★★★★ | ★★★★★ | ★★★★★ |
| Bitterness | ★★★★★ | ★★★★★ | ★★★★★ |
| Serving | Stillpoint | Waterline | Hojicha |
| With milk | ●●○ | ●●● | ●●○ |
| Straight | ●●● | ●●○ | ●●○ |
| Best for | Straight | Straight, Lattes & Bake | Evenings, Straight & Bake |
Ways to buy
One can is a fortnight of bowls. More than one costs less.
Set of 2, a can and the shaker
Shaker Sets
Any one of the three teas with the shaker, so you can drink it without a bowl.
Set of 2, your choice of teas
The Duo
Two cans, whichever two you want. 30 bowls between them.
Set of 3, one of every tea
The Trio
All three teas, 45 bowls, one for the morning and one for after dark.
How to drink
Before the inbox. Before the noise.
01Dose
2g
Two level scoops, about 2g.
Making a latte? Take 5g. Some like it stronger. You’ll know by the second cup.
02Water
80°C / 60ml
Boil the kettle, then let it stand a minute.
Tannins are what make matcha bite, and the hotter the water the faster they come out. At 80 degrees they hold back.
03Whisk
15sec
Back and forth in an M shape.
Your arm doesn’t move. Only the wrist. The speed of the tips decides how fine the foam gets.
04Sip
Now
Drink it while the foam is still standing.
Lift the whisk straight up out of the centre. It won’t wait for you.
What we actually sell
Japanese matcha milled in Japan, where they’ve had centuries to get it right.
Blended By Tea Meisters
Soil, water, feed, shade, harvest date, how far the drying is taken. Every one of them moves the flavour, and none of them repeats. A chashi, professional Japanese tea blender works through the year’s lots and blends against a target taste. Nothing about it is automated.
One Ingredient
Green tea leaf, ground. Nothing added to bulk it out, sweeten it, or hold the colour up. Plenty of what’s sold as matcha comes pre-mixed with sugar and milk powder. That kind dissolves. Matcha is the leaf itself.
The Tea Ceremony Method
Everything that decides how matcha tastes happens before the water. Weeks under shade, steamed within hours of picking, stems and veins taken out, then ground fine enough to drink. None of it was worked out for convenience. It was worked out for a cup you hand to someone else.
Where it fits
Where a bowl or a shaker fits into the day.
After pilates
Shaken over ice, straight from the mat.
A slower morning
One bowl, whisked without hurry, before the day fills up.
On off days
Warm and gentle, both hands around the bowl.
Out on a walk
Cold matcha in the shaker, no schedule.
Picnic
Whisked in the park, shared from the basket.
Before work
One bowl before the first email.
In the oven
Sieved over the Sunday bake.
After a run
Cold from the shaker, straight after training.
