Green
The classic. Grassy, dense, with just the right bitterness.
- Base tea
- Japanese matcha (green tea)
- Where the colour comes from
- Chlorella and spinach
The method
Six teas. One method.
Matcha isn't a colour or a flavour: it's a way of drinking tea. The whole leaf, ground to a powder, whisked into water. We've taken that method and applied it to six different teas.
The word
抹To grind
茶Tea
Matcha literally means “ground tea”. It doesn't name a plant or a colour: it names a method. That's why it has worked for over eight hundred years, and why it can be applied to any tea.
The difference
Steeped tea
You put the leaf in water, wait, then throw the leaf away. You drink whatever the water managed to pull out of it.
Whisked tea
The leaf is already powder. It doesn't steep: it dissolves. You drink the whole leaf, not its shadow.
How it's made
The method, step by step
-
01 Shade
For its final weeks the plant grows under cover. The leaf turns darker and more tender.
-
02 Steam
A burst of steam halts oxidation and locks in the colour of the leaf.
-
03 Leaf only
Stems and veins are removed. Only the tender part is left.
-
04 Ground
Ground extremely fine, into a powder that stays suspended in water instead of settling.
The question
What if the method weren't only for green tea?
Oolong, yellow tea, black tea, pu-erh and white tea all come from the same plant as green: Camellia sinensis. What changes is how far the leaf oxidises. And with it, the colour and the flavour.
That's how the six were born. Each blend starts from a ground tea and adds real botanicals — flower, root, fruit or spice — for its colour. The tea sets the base; the botanicals bring the colour.
The same plant
The only thing that changes is oxidation
Green, white, yellow, oolong, black and pu-erh all come from one plant: Camellia sinensis. What separates them is how far the leaf is allowed to oxidise after picking. That's where each one's colour and flavour come from.
Unoxidised
Green
Japanese matcha (green tea)
Minimal
White
White tea
Light
Yellow
Yellow tea
Partial
Blue
Blue oolong
Full
Black
Black tea
Fermented
Pink
Pu-erh red tea
Pu-erh sits apart on purpose: it doesn't just oxidise, it ferments over time. That's a different process, so we keep it separate on the scale.
The six
A tea for every colour
Blue
Soft and floral. The most improbable blue you'll fit in a cup.
- Base tea
- Blue oolong
- Where the colour comes from
- Butterfly pea flower and blue spirulina
Yellow
Warm and spiced, with cinnamon, cardamom and ginger.
- Base tea
- Yellow tea
- Where the colour comes from
- Kabocha pumpkin and turmeric
Black
Deep and toasted. Properly black, not dark brown.
- Base tea
- Black tea
- Where the colour comes from
- Defatted cacao and activated charcoal
Pink
Earthy and fruity at once. The pink comes from the root.
- Base tea
- Pu-erh red tea
- Where the colour comes from
- Beetroot and pink pitaya
White
The most delicate. Creamy, with cinnamon and vanilla.
- Base tea
- White tea
- Where the colour comes from
- Maca and lucuma
Green starts from Japanese green-tea matcha. The other five start from oolong, yellow tea, black tea, pu-erh and white tea.
Where the line is
A blue powder with no tea in it isn't matcha
Much of what is sold as “blue matcha” is ground butterfly pea flower and little else: pretty, but without a tea leaf in it. We always start from a tea. No tea, no matcha — just colour.
Questions
Do all the blends contain matcha?
Matcha means “ground tea”, so all six are made by the same method: a ground tea whisked into water rather than steeped. Green starts from Japanese green-tea matcha; the other five start from oolong, yellow tea, black tea, pu-erh and white tea.
Where does the colour come from?
From real botanicals, never dyes: butterfly pea flower and spirulina for the blue, beetroot and pitaya for the pink, turmeric and pumpkin for the yellow, cacao and charcoal for the black.
Do they all taste like green matcha?
No, and that's the point. Each base tea has its own character: pu-erh is earthy, oolong floral, white tea delicate. Only Green has the grassy profile of classic matcha.
Do they contain added sugars?
No. None of the blends contain added sugars or additives. The sugars shown on the nutrition table are those naturally present in the fruit and vegetables.
How do you prepare it?
One teaspoon (2 g) in 120 ml of water at around 80 °C. Whisk with a chasen until no lumps remain, then add 120 ml of whichever milk you prefer.
Start with a colour
Six teas, six colours, one method.
