your everyday, but nicer.
creamy, vivid — the best part of your morning.
The matcha
The one you'll keep making.
Ceremonial matcha from Uji, Japan — shade-grown, picked at the first harvest. Smooth and gently sweet, made for the latte you drink most mornings. Thirty grams, in a tin worth keeping.
- The Essential N° 1
- Smooth, gently sweet and lightly nutty, with fresh green notes and a creamy finish.
Good matcha, made to belong in your morning.
Matcha is everywhere now. Most of it is a sweetened powder that doesn't taste of much — and the genuinely good stuff is usually sold as though you're meant to study it first. We wanted the one in between: properly good, and easy to live with.
In person
Matcha at your event.
We run hands-on workshops where your guests learn to make matcha drinks, and we bring a matcha bar and serve them. Based in Zürich, and we travel.
How to enjoy a good matcha
Three steps to an iced matcha latte.
- 01
Sift.
2 g into a bowl, so it's smooth before it's wet.
- 02
Whisk.
30 ml of water at 80°, not boiling. Whisk until it foams.
- 03
Pour.
Over a half glass of ice and 150 ml of milk — oat, dairy, whatever you love.
Follow
More mornings like this, on Instagram and TikTok.
@okumatcha.ch