Organic Matcha Ceremonial Grade

Tea type
Matcha Tea
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Edit tea info Last updated by TeaEqualsBliss
Average preparation
175 °F / 79 °C 0 min, 30 sec 5 oz / 156 ml

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7 Tasting Notes View all

From Aiya

The USDA organic certified counterpart of our ceremonial drinking Matcha holds true to its organic nature. Internationally certified organic methods of manufacturing and packing bring your consumer a level of quality that is rare even in the Japanese green tea market!

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7 Tasting Notes

6770 tasting notes

I was thinking about doing a bagged-bonanza for the rest of the day but I’d rather do MATCHA MADNESS instead.

My Bamboo Whisk is on it’s way out…oh no!
Anyone have an extra Matcha Whisk they might want to part with? I’ll send you a Mystery Box of teas from my stash as a thank you!

So…This is a a sipdown for this matcha and I will surely miss it! Creamy-smooth and very pure. It’s a goodie! See previous notes!


I want to buy that pretty black bamboo whisk on Zen Tea and the scoop, too!

Geoffrey Norman

While I liked both ceremonials put out by Aiya, I actually found the organic to be slightly weaker than the plain one. Odd.

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4846 tasting notes

Backlogging: I finished up my tasting of the trio of Matcha teas from Aiya with this Organic Ceremonial Grade. It is very similar to the conventionally grown Matcha, although I notice a bit of a different vegetative kind of taste with this one. This vegetative taste is a sweeter kind of vegetative taste, whereas the conventionally grown is more of a savory, creamed vegetable kind of taste.

Very frothy, sweet, creamy, and thick. YUMMY!

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23 tasting notes

Sweet, frothy (when mixed with a real chasen), and tasty. It is a calming cup. Beautiful emerald green color. Don’t check email or read the paper when enjoying this, its like a relaxation ritual all on its own.

180 °F / 82 °C 0 min, 45 sec

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95 tasting notes

This is a unique tasting matcha to the other straight varieties I’ve tried so far. Has the vegetal, slightly leafy green taste, and then I get hit with a warm savory taste. Perhaps this is the umami taste I’ve read about? It’s hard to describe except as just savory on the tongue. Much more earthy tasting than the KaiMatcha I recently finished.

2 chasaku scoops dissolved in 175F water in a chawan, then whisked with more water.

175 °F / 79 °C 1 tsp 8 OZ / 236 ML

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31 tasting notes

All-around excellent matcha! I’ve been drinking this usucha style, heated chawan, two almond-sized chashaku mounds of matcha finely sifted, bamboo chasen pre-moistened, 175F water around 75-85ml I’m guessing, added about 10ml first to mix up the paste then added the rest of the water to froth. Creamy, frothy, that perfect deep jade color underneath the foam, and very easy to form that smooth froth of uniformly small bubbles.

The aroma first hits you a bit like the first infusion of a gyokuro — that warm briny ocean smell, but nowhere as strong and quickly joined by a lot of deep vegetal aromas… it’s that special note my favorite matchas have in the aroma, and lets me know the leaves would have made a fine gyokuro if processed differently. But also like I enjoy my matcha, it doesn’t translate into the flavor — this tastes very vegetal with a sweet finish, and I find myself going through the whole process 2-3 times a day now just to enjoy a good bowl of this stuff more than once. I know it is a bit blasphemous, but some cream & stevia (not enough to make it a real latte, maybe a tsp of each) makes it oh-so-rich and oh-so-enjoyable.

Good quality for the price point.

175 °F / 79 °C 0 min, 15 sec 1 tsp 3 OZ / 75 ML

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