Uji matcha. First harvest.

Ceremonial matcha from a sixth-generation farm in Uji. Shade-grown, first-harvest leaves, stone-ground in small batches. Smooth, naturally sweet and umami-rich, with no bitterness.

Sealed in Kyoto. Opened first by you.

Matcha should taste sweet

If you've only had matcha that tastes grassy or bitter, it wasn't the matcha's fault. It was the leaf. Late harvests, sun-grown leaves and blends from different farms all push matcha toward bitterness, and then it needs sugar to hide it.

Good matcha doesn't. Ours is single origin and comes from one farm, made only from the first harvest of the year. The result is a vibrant green cup that's smooth and naturally sweet, with the savory depth the Japanese call umami.

It's exclusive to Era, and nothing is added. Just stone-ground green tea.

Where it comes from

Uji, just south of Kyoto, is where Japanese matcha was perfected. The region has been growing tea for centuries, and its name is still the benchmark for quality matcha.

Our matcha comes from a family farm there, now in its sixth generation. The same family that tends the plants makes the tea, and we work with them directly.

Why shade matters. In the weeks before harvest, the tea plants are covered to block the sun. With less light, the leaves turn a deeper green and hold on to more of the compounds behind matcha's sweetness and umami, instead of turning them into the ones that taste bitter.

How it's made

Only the youngest, most tender leaves from the first harvest are picked. They're steamed, dried, and the stems and veins are removed, leaving just the soft leaf. This is tencha, the only tea that can become matcha.

The tencha is then stone-ground into a fine powder. It's a slow process that keeps the leaf cool, which protects its color and flavor. We grind in small batches so every tin is fresh.

Because you're drinking the whole leaf, not an infusion of it, everything about how it was grown ends up in your cup.

From Uji to your cup

Matcha is delicate. Light, air and heat dull its color and flavor, so it stays sealed from the moment it leaves Kyoto until you open it.

Shaded

Before harvest

Plants are covered from the sun so the leaves grow sweeter and deeper green.

First harvest

Spring

Only the first, most tender leaves of the year are picked.

Stone-ground

Small batches

Tencha leaves are milled slowly into fine, vibrant green powder.

Sealed in Kyoto

At the source

Packed and sealed in Japan, then flown to the UAE.

Opened by you

All seven Emirates

Delivered sealed. Nobody opens the tin before you do.

One tin, many cups

A bowl of matcha takes 2 to 3g of powder. Whisk it with water for traditional matcha, or pour it over milk for a Kyoto-style latte. It's made to work beautifully both ways.

10 to 15cups from a 30g tin

33 to 50cups from a 100g tin

If you drink matcha every day, the 100g tin is the better choice, or subscribe for regular deliveries.

How much caffeine? A standard serving has roughly the caffeine of a single espresso. Matcha also naturally contains L-theanine, an amino acid found in tea. For less caffeine, try our Hojicha.