Wakaba means “young leaf”, referring to the early tea leaves of spring.
A ceremonial matcha, specially chosen for its vibrant colour and deep flavour profile – perfect for blending with milk (or alternatives) in a latte-style drink. This matcha offers sweet, nutty notes with a subtle umami finish and balanced tannins.
This is our most versatile matcha. Use it in a luxurious latte with your milk of choice or bake into something magical. We can’t wait to see what delicious treats you create!
Nutritional Information Per 100g: Energy 1355Kj, Energy 324Kcal, Fat Total (g) 5.3, Fat Saturated (g) 0.0, Carbohydrates 38.0, Sugars (g) 0.0, Fibre (g) 0.0, Protein (g) 31.0, Salt (g) 0.0
Wakaba means “young leaf”, referring to the early tea leaves of spring. A ceremonial matcha, specially chosen for its vibrant colour and deep flavour profile – perfect for blending with milk (or alternatives) in a latte-style drink.
Preparing Wakaba
Perfect for lattes
Dosing with Chashaku
Measure 4g using a chashaku (bamboo scoop) or 1 teaspoon.
Whisking with Chasen
Add the matcha to a warmed bowl. Add 15ml of 70c water and whisk to a smooth paste.
Top Tip: Avoid make matcha with boiling water! Water over 70°C will extract the bitter tannins in your tea rather than the delicious, sweet notes.
Serve with Milk
Top with steamed milk, or add the matcha paste into iced milk.
Curious? Let us help.
Tips, Tricks & Answers
Is it ceremonial grade?
Yes. Wakaba is ceremonial grade, selected for versatility while maintaining vibrant colour, fine texture, and smooth flavour.
Where is it sourced from?
Our Wakaba is sourced from Uji, Japan — a region globally renowned for producing the highest quality matcha.
How does it taste?
Richer and fuller-bodied than Ichibancha, with sweet, nutty notes and a subtle umami finish.
Why is it ideal for lattes?
Its deeper flavour profile stands up to milk and plant-based alternatives without losing its vibrant matcha character.
