At a glance: Shizuku Organic Ceremonial Japanese Matcha, a finely milled powder of vibrant green, with silky umami notes. Preparation: 1 to 2 g per cup, water at 70–80°C, whisk for 15 seconds with a chasen.
Shizuku, in Japanese, evokes a droplet, one that hangs suspended for a moment before revealing all its purity. That is exactly the sensation this deep-green powder delivers: silky to the touch, luminous once whisked in the bowl.
Our house selected this ceremonial harvest for those in search of a truly authentic matcha, grown under rigorous Japanese organic practices and slowly stone-ground on a traditional granite mill.
Julien Huot, founder of Thés & Traditions, chose Shizuku for its rounded umami, its complete absence of bitterness, and the brilliance of its color: three hallmarks of a genuine ceremony-grade matcha. Explore our matcha selection to continue the experience.
The aromatic profile of Shizuku Matcha
First impression: a fresh, herbaceous, vegetal fragrance, reminiscent of morning dew on young shoots. The powder, of silky fineness, releases its aromas instantly on contact with warm water.
On the palate, the entry is round and velvety. The umami, that fifth flavor so characteristic of finely milled Japanese green tea, unfolds in a soft, almost creamy wave, with no rough edges whatsoever.
The mid-palate reveals deeper notes: tender seaweed, young spinach, a discreet iodine hint that signals genuine Japanese origin. The flavor signature remains pure, understated, true to the nature of the leaf.
The finish is long and faintly sweet, with no astringent bitterness. This is precisely what sets a ceremonial grade apart from a culinary matcha: roundness, persistence, and natural sweetness.
A color that never lies
Place a small pinch in the palm of your hand: the powder should be a vivid jade green, almost fluorescent. A dull or yellowish hue is a telltale sign of inferior quality or poor storage.
Shizuku displays this characteristic chromatic vibrancy, typical of leaves shaded for several weeks before harvest, a traditional Japanese technique that concentrates chlorophyll and softens tannins.
Stone-ground, at its own pace
The grinding is done slowly, on a traditional granite millstone, which preserves aromatic integrity and produces that impalpably fine texture. One hour of milling yields barely thirty grams: this meticulous craft is what accounts for the nobility of the result.
To discover other expressions of this precious powder, you can explore our vanilla matcha, a more indulgent take on Japanese tradition.
How to prepare Shizuku Ceremonial Japanese Matcha
Preparing matcha is a brief but precise ritual. A few practiced gestures are all it takes to transform this fine powder into a smooth, frothy drink of rare elegance. Here is the traditional method, true to the spirit of the Japanese ceremony.
Dosage
Use 1 to 2 grams of powder per cup, roughly a heaped half-teaspoon, or ideally one chashaku (traditional bamboo scoop). For usucha (thin matcha), stay at 1 gram. For koicha (thick matcha), go up to 4 grams with less water.
Water temperature
Water should be heated to between 70 and 80°C, never boiling. Overly hot water degrades the delicate aromas and brings out bitterness. If you do not have a temperature-controlled kettle, bring the water to a boil and let it rest for 3 to 4 minutes before using.
The whisking motion
Sift the powder into your bowl (chawan) to avoid clumps. Pour around 70 ml of water, then whisk briskly with a chasen, the bamboo whisk carved into a hundred fine tines. The motion is quick, in a W or M shape, never circular, for 15 to 20 seconds.
A fine, dense, airy foam should cover the surface. This is the sign of a successful emulsion and a quality matcha. Drink immediately, in small sips, savoring the lingering finish.
No whisk? Here's what to do
You can use a small electric milk frother, a handheld frother, or even a tightly sealed shaker. The foam will be slightly less refined, but the aroma will remain intact. For more ideas, we have dedicated an article to alternative matcha preparation techniques.
As a latte or iced
Shizuku lends itself beautifully to a latte: first prepare a concentrated base with 50 ml of water, then top with warm, frothy plant-based milk. For ready-to-use flavored versions, try our strawberry matcha selection or our vanilla matcha latte.
As a cold brew for summer, whisk the powder into a little cold water, then add ice and fresh water. The umami becomes crystalline, the freshness striking.
How to choose a good matcha
Recognizing a true ceremonial matcha requires a few simple reference points. Color first: a vibrant jade green, never dull. Then the aroma: vegetal, soft, lightly marine, with no toasted or dusty notes.
The texture of the powder should be impalpably fine, almost talc-like. If the grind feels granular, it is a culinary grade, perfect for baking but unsuited to usucha. Finally, a certified Japanese origin and an organic label are reliable markers of quality.
For a comprehensive overview of the leading references, we have published a detailed comparison. You can also read our complete matcha guide to understand grades, growing regions, and uses.
Matcha, coffee, or maté: what to choose in the morning?
Matcha offers a different kind of energy from coffee: gentler, more sustained, with no spike or sharp comedown. The preparation ritual itself becomes a moment of pause, almost meditative, in contrast with the urgency of a morning filter coffee.
If you are weighing up these three drinks, our article on matcha, maté, and coffee explores the sensory, energetic, and ritual differences of each.
Storing your matcha
Matcha is a powder highly sensitive to light, humidity, and oxygen. Keep it in its original airtight tin, away from light, in a cool and dry place, ideally between 5 and 15°C.
To preserve the vibrancy of the color and the fineness of the aroma, some enthusiasts store their tin in the refrigerator. If you do, take it out 30 minutes before use to avoid condensation, which is damaging to the powder. Once opened, ideally consume within the month.
Frequently asked questions
How much does ceremonial matcha cost?
The price of a ceremonial matcha varies according to grade, origin, and milling yield. As a general guide, expect to pay between €30 and €80 per 30 g for an authentic Japanese harvest. The cost reflects the rarity of the grade, the slow stone-grinding process, and the labor-intensive shading of the leaves before harvest.
How do you prepare ceremonial matcha?
Sift 1 to 2 g of powder into a bowl, pour 70 ml of water at 70–80°C, then whisk vigorously with a chasen for 15 to 20 seconds in a W motion. A fine, airy foam should form. Drink immediately in small sips.
What are the benefits of matcha?
Matcha is valued for its calming preparation ritual and its unique sensory profile. This vibrant powder offers a complete tasting experience, ideal for carving out a moment of pleasure and focused pause during the day.
Where does ceremonial matcha come from?
Matcha has its roots in Japan, where it has been cultivated for centuries in regions such as Uji, Nishio, and Kagoshima. To explore this fascinating history further, you can read about the origins of matcha in our dedicated article.
How do you choose a good matcha?
Look for a certified organic Japanese matcha with a vibrant jade-green color, an impalpably fine grind, and a fresh vegetal aroma with no toasted notes. Ceremonial grade guarantees the absence of bitterness. To compare the best references on the market, browse our matcha selection, curated by our house.
