MEZAME
目覚め
Ceremonial Matcha
A quiet kind of energy.
Shade-grown in Uji, stone-milled by hand, and whisked the traditional way — for mornings that don't need to rush.
Where to find us
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MEZAME
MEZAME
目覚め
Ceremonial Matcha
Shade-grown in Uji, stone-milled by hand, and whisked the traditional way — for mornings that don't need to rush.
Where to find us
Origin
Our tencha leaves are grown in the shaded fields of Uji, near Kyoto — one of the regions most closely tied to ceremonial-grade matcha. Each spring, the first flush is picked by hand and stone-milled slowly, the way it has been for generations, into a fine, vivid powder.
Shade-growing concentrates the sweetness and colour that define ceremonial matcha, and slows everything down before it even leaves the field.
Ritual
"Some mornings ask you to slow down."
Warm water, just under boiling. A bamboo whisk, moved in quick, light strokes until the surface turns soft and foamed. It takes a minute longer than a blender — that's the point.
01
Sift
1 tsp · 2g
02
Pour
70ml · 70–80°C
03
Whisk
40s · figure-eight
The Tin
First-flush · Spring harvest · Stone-milled
Philosophy
Not the jolt of an alarm — something slower. A shift in light, a breath, a cup held with both hands before the day asks anything of you. That's the moment this matcha is made for.
Stockists
The kind of places matcha like this belongs.
Grøn Ro
Copenhagen
Studio Terra
Amsterdam
La Matinée
Paris
Café Stille
Vienna