Matcha is a finely ground green tea powder made in Japan from shade-grown tea leaves.
Before harvest, the tea plants are carefully covered and grown in the shade, which deepens the green color and enhances umami.
These shaded leaves—called tencha—are then dried and finely ground into matcha powder.
Traditionally used in Japanese tea ceremonies, matcha is now enjoyed in both traditional and modern ways.

Not exactly.
“Matcha” is often translated as green tea powder, but not all green tea powders are matcha.
Matcha is made exclusively from tencha — shade-grown tea leaves cultivated specifically for matcha. After harvest, the leaves are carefully processed, with stems and veins removed, then finely ground into a fine powder.
In contrast, some products sold as “green tea powder” are made by grinding regular green tea leaves that were not shade-grown and not processed as tencha. This leads to noticeable differences in colour, flavour, texture, and overall balance.
When choosing matcha, it’s worth checking whether the powder is made from tencha, the tea leaves traditionally used for authentic Japanese matcha.
At More More Matcha, we use only authentic Japanese matcha made from tencha, carefully produced using traditional methods.

Ceremonial grade matcha refers to high-quality matcha intended to be enjoyed simply with hot water, highlighting a smooth texture, vibrant colour, and balanced umami without bitterness.
In Japan, there is no official grading system that uses terms like “ceremonial” or “culinary.”
Instead, matcha is evaluated based on factors such as harvest timing, cultivar, and processing.
Today, “ceremonial grade” has become a widely used term internationally to describe matcha suitable for traditional-style preparation and direct drinking.

We use only organic first-harvest matcha grown in Japan.
This is the most delicate harvest, known for its natural sweetness, umami, and smooth finish.

Rather than using a single cultivar, our matcha is crafted as a carefully balanced blend to maintain a smooth, vibrant flavour throughout the year.
JAS-certified organic matcha represents only a small portion of Japan’s total production. Because organic tea is grown without synthetic fertilisers or chemical inputs, each harvest is strongly shaped by natural conditions such as sunlight, temperature, and rainfall. As a result, even the same cultivar can vary in colour, aroma, umami, and bitterness from year to year.
Blending allows us to respond to these natural variations while keeping the taste consistent and ensuring a stable supply.
All of our matcha is made exclusively from first-harvest, JAS-certified organic Japanese tea.
Our current blend is primarily based on the Yabukita cultivar from Kagoshima, selected for its balance and reliability — cup after cup.

Umami is one of the basic tastes and is a flavor perceived in foods such as broths. It is one of the five basic tastes (the others being sweet, sour, salty, and bitter) and was discovered and named in Japan. There are many foods that contain umami; for example, glutamic acid is found in miso and cheese, and inosine monophosphate is found in bonito broth and ham. On the other hand, theanine, which is abundant in matcha, differs from the strong umami of glutamic acid or inosine monophosphate, providing a mild umami taste with a subtle sweetness.

We focus on one first-harvest, JAS-certified organic matcha.
Rather than offering many grades, we selected a single matcha that is premium for everyday drinking — organic, carefully made, and quietly satisfying.

No, we don’t offer larger pack sizes.
Matcha is a finely ground powder, which means it has a larger surface area exposed to oxygen.
Once opened, this can gradually affect its colour, aroma, and taste.
To keep matcha tasting its best, we package it in 40g portions that can be enjoyed while still fresh.
For regular matcha drinkers, our Twin and Triple Packs let you enjoy the same matcha in multiple portions — with savings when you buy in a bundle.

Absolutely! While ceremonial matcha is perfect with just hot water, it also works beautifully in matcha lattes, smoothies.
We recommend 2g per serving for traditional tea and 3g per serving for lattes or blended drinks.

The JAS Organic mark is Japan’s official organic certification, governed by the Japanese Ministry of Agriculture.
In Japan, products sold domestically are required to display a registration number under the JAS system.
For products exported overseas — including those sold in New Zealand — this display is not legally required.
Even so, we choose to include the JAS registration number on our packaging, as part of our commitment to transparency, traceability, and trust in the origin of our matcha.

In recent years, global demand for matcha has grown rapidly.
However, matcha production cannot be expanded quickly.
Growing tea leaves suitable for matcha takes time, and new tea fields typically require several years before they can be harvested. Production also depends on skilled farmers, seasonal conditions, and careful processing, which makes rapid scaling difficult.

Store in a cool, dark place away from heat and light.
Once opened, keep tightly sealed. Refrigeration is recommended to maintain aroma and colour.

The “MMM” in our logo stands for More More Matcha, while also echoing the soft “mmm” sound that naturally slips out when something tastes just right.
It also reflects the gentle “M” motion of the whisk when preparing matcha — a small but meaningful gesture at the heart of the tradition.
The mark is set within a wax seal motif, a symbol of care, intention, and craftsmanship.
The red colour is inspired by the red of the Japanese flag, reflecting the brand’s roots in Japan.

Yes — we do.
We work closely with trusted producers in Japan and carefully plan around seasonal harvests to maintain consistent quality and supply.
If you're a café or retailer in New Zealand, we’d love to hear from you.