HOMECOMING MATCHA
SPECIALTY MATCHA FROM JAPANESE TEA FARMS
Tadaima - βIβm home!β
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First harvest matcha, naturally-grown hojicha, matcha kits, and more <3
Best as koicha (thick tea) and usucha (thin tea), this hand-picked (tezumi ζζγΏ) single-cultivar and single-origin Saemidori is a rare and vibrant green treat. We taste a delightful sweetness and balanced umami, making this a luxurious and smooth matcha to savor. Comes in a 20g tin, and fun fact, this is our Uji Farmerβs favorite select!
π Uji, Kyoto
πΈ Spring harvest, stone-milled
πΎ Honzu-shaded for 45 days
π± Sweet floral notes, savory umami, med-bodied
Ingredients: 100% stone-milled Saemidori matcha
Our Uji Blend - now in a tin! Celebrating the matcha capital of the world and our incredible partner, a heritage 10th-generation tea farm in the heart of Uji City! This matcha blend comes from hand-picked (tezumi ζζγΏ) leaves during the spring harvest, and is crafted for straight sipping as usucha, or delicious as a well-rounded matcha latte.
π Uji, Kyoto | Single-origin
πΈ Spring harvest, stone-milled, hand-picked
π± Guided tasting profile: well-rounded, medium bodied, sweet umami
π₯ Perfect for lattes, craft beverages, and strong usucha
Hojicha, or roasted green tea, is low in caffeine and boasts a toasty and earthy flavor profile of roasted nuts and cacao. We sourced our hojicha powder from a family farm established in the 70βs, who were pioneers of organic tea farming. This comforting and delicious hojicha is one we keep coming back for. Our favorite preparation is over ice with milk and a dash of maple syrup! Prepare as you would matcha.
π Naturally grown in Shizuoka, Japan.
π Roasted nuts, sweet cacao, milk chocolate
πΎ Fertilized with organic compost and no pesticides
Ingredients: 100% naturally-grown roasted green tea powder
This limited small batch release of Yabukita from a family farm shines as a latte or usucha. Yabukita is a common matcha cultivar that is hearty and punchy. With a good balance of umami, bitterness, and creamy texture, this makes for a great backbone to matcha blends.
π Wazuka, Kyoto
πΈ Spring harvest, stone-milled, machine-harvest
π± Bold flavor with umami
π₯ Prepare straight for strong usucha, or latte
Essentials to create your matcha ritual anywhere!
Comes with:
πΈ glass spouted matcha bowl (chawan)
πΈ branded bamboo whisk (chasen)
πΈ ceramic whisk stand/holder
πΈ stainless steel scoop measuring 1.5g
πΈ sifter
Welcome home, have you eaten? 00 Take a seat ... the kettle's on o0 .
We welcome you to our collection of matcha that celebrates tea farmers in Japan. Homecoming Matchaβs curated lineup is inspired by the love language synonymous with sharing a meal, taking care of one another, warm gatherings, honoring ritual, and, as ever, the feeling of home.
Matcha for you, me, friends, and family.
Farm-to-cup
Our first visit to Uji!
Weβre humbled and honored to work with some wonderful tea farms and producers to bring you our Homecoming matcha. With the farming industry rapidly declining in Japan, we hope to stay connected to how challenging and special tea cultivation is. By sipping with intention, understanding where our tea comes from, and honoring the art and traditions of tea farming, we can take a step toward preserving tea culture. Join us :)
Hey, Iβm Dee - Iβm so happy youβre here! Homecoming Matcha has been wonderfully surreal (and delicious!) to work on, and Iβm grateful to share it with you. I hope it sparks the magic and joy of a cozy moment, from my βhomeβ to yours.
HOW-TO MAKE MATCHA
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Pour hot water over chasen (matcha whisk) to loosen and warm up the bamboo tines. This will help whisk up a smooth and frothy matcha.
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Sift 3-4g of matcha into your matcha bowl, or chawan.
For usucha, we recommend 2g. For koicha, we recommend 4g.
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In your chawan, pour in about 20ml or ΒΌ cup of hot, not boiling water (70-80 degrees Celcius). If you donβt have a temp-stable kettle, youβre all good - just cool boiling water for 5 minutes before using!
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In βzβ motions, whisk the matcha and water together. Whisk gently and thoroughly to get rid of any clumps for a smooth tea, and you will see a layer of microfoam at the top. Gorg!
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Your matcha base is good to go! How you dress it up is up to you!
π― For a latte, pour over 110ml milk of choice, and add sweetener if you like it sweet. We like agave, honey, or maple syrup!
π§ For usucha, we recommend 60ml water.
π΅ For koicha, we recommend 30ml water.
β¨ Enjoy hot or iced, and bonus with a sweet treat or wagashi!
HOME CAFE RECIPES
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To make the syrup:
1. Wash and cut strawberries.
2. Measure out 1:1 fruit to sugar.
3. Mix and store in refrigerator overnight.
4. Strain pulp for a smooth syrup (optional).
To make the matcha:
1. Bloom the whisk by placing it in hot water.
2. Measure and sift 3g matcha.
3. Whisk, whisk, whisk!
Assemble the drink.
Add syrup, ice, milk, top with matcha! -
1. Bloom the whisk by placing it in hot water.
2. Measure and sift matcha. We like to use 3-4g for a 12oz cup of matcha!
3. Whisk thoroughly and gently to break up any clumps.
4. For a hot latte, pour in steamed milk. For a cold latte, add ice to a glass, followed by milk of choice and top with matcha.
5. Optional - stir in sweetness by adding honey, agave, or maple syrup. -
To make the matcha:
1. Bloom the whisk by placing it in hot water.
2. Sift 3g of matcha with 30ml of water.
3. Whisk, whisk, whisk!
Go coco-nuts:
1. In a glass, add ice (optional) with your favorite coconut water.2. Top with your matcha, and stir before enjoying.
