Naucha's Ceremonial Matcha
Naucha's Ceremonial Matcha
30g · Okumidori
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Naucha’s matcha is pure, refined and gently smooth.
Sourced from Shizuoka, Japan, and carefully crafted from the Okumidori cultivar. Prized for its vibrant green color, creamy body and natural sweetness, with subtle umami notes.
A blend that offers clear energy and calm focus. Perfect for mindful living and for those who value quality in the smallest details.
The Power of Matcha
The Power of Matcha
Beyond its refined taste, matcha is known for its powerful benefits:
- Rich in antioxidants (EGCG)
- Gentle, sustained energy and focus (caffeine + L-theanine)
- Supports metabolism and fat burning
- Naturally detoxifying (chlorophyll)
- Promotes calm and balance
- Helps support healthy cholesterol levels
Why Naucha?
Why Naucha?
Naucha selects the Okumidori cultivar from Shizuoka. Through careful cultivation and traditional processing, a vibrant green matcha is created that is soft, creamy and naturally sweet. Naucha stands for purity, calm and quality in every detail.
Usucha (Classic Matcha)
1. Sift the matcha Use approximately 2 g of matcha (two scoops with a bamboo chashaku) and sift it into your bowl for a smooth texture.
2. Add hot water Pour in 70 ml of hot water (approximately 80°C).
3. Whisk the matcha firmly with a bamboo whisk (chasen) for about 15 seconds in a zigzag motion (“M” or “W”) until a light, airy foam forms.
Matcha latte
1. Sift the matcha Use approximately 2 g of matcha (two scoops with a bamboo chashaku) and sift it into a bowl to create a smooth base.
2. Create a paste Add a small amount of hot water (80°C) and whisk with a bamboo matcha whisk (chasen) until a creamy paste forms. Optional: add a touch of honey as a natural sweetener.
3. Add water Pour in the remaining hot water (total ±60 ml) and whisk firmly in a zigzag motion (“M” or “W”) until frothy.
4. Make the latte Pour the matcha into a mug and add 100–120 ml of warm, frothed (plant-based) milk. Our favorite: coconut or almond milk.
Enjoy!
Iced Matcha Latte
1. Sift the matcha Use approximately 2 g of matcha (two scoops with a bamboo chashaku) and sift it into a bowl to create a smooth base.
2. Create a paste Add a small amount of hot water (80°C) and whisk with a bamboo matcha whisk (chasen) until a creamy paste forms. Optional: add a touch of honey as a natural sweetener.
3. Add water Pour in the remaining hot water (total ±60 ml) and whisk in a zigzag motion (“M” or “W”) until frothy.
4. Iced matcha Fill a glass with ice cubes, add 100–120 ml of cold (plant-based) milk and slowly pour in the matcha. Our favorite: coconut or almond milk.
Enjoy!
Storage & care
Reseal the foil pouch after use and store it inside the tin to keep the matcha in its pure state.
Matcha prefers natural materials. Use bamboo and ceramic rather than metal when preparing it.