The Gold Standard of Japanese Ceremonial Matcha
Hand-harvested during the coveted First Flush (Ichibancha) in the pristine volcanic hills of Shizuoka, Japan, Amiso Ceremonial AA Grade Matcha represents the pinnacle of artisanal shade-growing and traditional granite stone-milling.
🔬 The Scientist Guarantee (Dr. Karthik Shenoy & Shreya)
As research scientists, our criteria for Amiso is absolute bio-purity. Each batch undergoes rigorous testing for heavy metals and chemical residues, ensuring maximum bioavailable L-theanine and EGCG catechins without bitter oxidized polyphenols.
Sensory Profile & Characteristics
- Color: Electric emerald green (proof of extended 25+ days canopy shade-growing).
- Aroma: Sweet fresh-cut young spring grass, toasted nori, and oceanic depth.
- Palate: Rich creamy umami, velvety mouthfeel, zero astringency or bitterness.
- Finish: Lingering naturally sweet botanical finish that coats the palate.
Origin & Processing
- Terroir: Shizuoka Prefecture, Mount Fuji foothills, Japan.
- Harvest: First Spring Flush (May).
- Milling: Stone-ground at 30g/hour to protect delicate enzymes and volatile amino acids.
- Purity: 100% Pure Tencha green tea leaves. Zero sugar, zero additives, unsweetened. FSSAI certified.
Brewing Ritual (Traditional Usucha)
- Sift 1.5g – 2g (approx. 1 bamboo chashaku scoop) into a dry ceramic chawan bowl.
- Add 60ml – 70ml of filtered water heated to 75°C – 80°C (167°F – 176°F). Never use boiling water.
- Whisk vigorously using a bamboo chasen in a rapid ‘W’ or ‘M’ motion until a dense, jade micro-crema covers the surface. Sip mindfully.
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