Named after Shichi-Go-San (七五三), a Japanese coming-of-age festival that celebrates growth, health, and small milestones — things we think matcha is pretty good for too.
Honyama First Harvest, Single-Origin Ceremonial Grade Matcha
Nestled deep in the mountains of Shizuoka, Honyama’s tranquil environment — veiled in mist and marked by dramatic shifts between morning and evening temperatures — creates ideal conditions for cultivating tea leaves of remarkable depth and fragrance.
753 Matcha is shade-grown using a traditional two-stage process and crafted from Asahi, Okumidori and Saemidori cultivars, resulting in a smooth, layered, and umami-rich cup.
Like fine wine, matcha is deeply shaped by its terroir. Climate, soil composition, altitude and the expertise of its cultivators converge to define its character, yielding a flavor profile inseparable from its place of origin. And 753? Let’s just say it’s one fine powder.
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> Cultivars: Proprietary blend of Asahi, Okumidori, and Saemidori cultivars.
> 753 tastes: umami-rich and smooth, gentle nuttiness and sweetness, with delicate nori undertones.
> How to prepare:
🍵 Traditional matcha (usucha style) is enjoyed with only water. Sift 1 tsp matcha to 60 ml hot (not boiling) water at around 80°C. Whisk for 15–30 seconds in a M & W (zig-zag) motion. Top up with another 120–180 ml hot water and enjoy!
🥛 For a creamy matcha latte, sift 1.5 tsp matcha to 60 ml hot (not boiling) water at around 80°C. Whisk for 15–30 seconds in a M & W (zig-zag) motion. Pour over 200 ml of your choice of milk (we love oat) and enjoy hot or iced!
> Storage: Matcha is sensitive (just like us...). After opening, store it in a cool, dry place, ideally in the fridge to keep it fresh and happy!
