Perfect for traditional preparation. Ichibancha means “first tea”, referring to the first harvest of tea leaves in the spring.
A ceremonial grade matcha crafted from the finest spring tea harvests, showcasing the purest expression of terroir. Delicately floral on the nose, with beautifully balanced sweet and savoury notes, and a bright ‘cut grass’ finish.
To appreciate the best of this sweet and delicate matcha we recommend making it in a traditional, ceremonial style or drunk cold with water – still or sparkling!
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
Servings
Servings: 70g contains 35 Servings.
First Flush Quality
Ichibancha “first flush” is our highest quality, ceremonial matcha – crafted from delicately picked, first flush spring tea leaves.
Light, floral and smooth, it’s best enjoyed traditionally with just water, no need for added sweetners. Perfect for when only the best will do.
Preparing Ichibancha
Perfect for traditional preparation.
Dosing with Chashaku
Measure 2g using a chashaku (bamboo scoop) or 1/2 teaspoon.
Whisking with Chasen
Add the matcha to a warmed bowl. Add 15ml of 70c water and whisk to a smooth paste. Add the remaining 55ml of water and whisk in a zig-zag motion until combined, creating smooth foam.
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.
Serving
Drink straight from the ceramic bowl in the traditional ceremonial style, or pour over iced sparkling water for a refreshing spritz.
Curious? Let us help.
Tips, Tricks & Answers
What makes Ichibancha special?
Ichibancha means “first flush” and is crafted from delicately picked spring tea leaves. This results in a lighter, floral, and exceptionally smooth ceremonial matcha.
Where is it sourced from?
Our Ichibancha is sourced from Uji, Japan — a region globally renowned for producing the highest quality matcha.
How does it taste?
Delicately floral on the nose, beautifully balanced between sweet and savoury, with a fresh ‘cut grass’ finish and gentle umami depth.
Can I serve Ichibancha with milk?
Ichibancha is best enjoyed in traditional ceremonial style with water to fully appreciate its delicate floral notes and natural sweetness. While it can be paired with milk, we recommend preparing it with water (below 70°C) to experience its full flavour profile and smooth, balanced finish as intended.
