{"title":"Home page","description":null,"products":[{"product_id":"makers-ceremonial-grade-matcha","title":"Makers Ceremonial Grade Matcha","description":"\u003cp\u003e\u003cstrong\u003eceremonial grade. single origin shizuoka. nothing added.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003estone-ground from first-harvest tencha leaves, shade-grown for three weeks before picking. that shade is what builds the amino acids — it's why this tastes smooth and full of umami instead of bitter and grassy. unsweetened, un-blended, no fillers.\u003c\/p\u003e\n\n\u003cp\u003eit's also not a comparable matcha to what we pour in store. it's the identical one — same harvest, same bag — served at cronulla, wetherill park and chatswood.\u003c\/p\u003e\n\n\u003ch3\u003ewhich size\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003esize\u003c\/th\u003e\n\u003cth\u003eserves (4g)\u003c\/th\u003e\n\u003cth\u003eper cup\u003c\/th\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e30g\u003c\/td\u003e\n\u003ctd\u003eabout 7\u003c\/td\u003e\n\u003ctd\u003e$5.33\u003c\/td\u003e\n\u003ctd\u003estart here\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e50g\u003c\/td\u003e\n\u003ctd\u003eabout 12\u003c\/td\u003e\n\u003ctd\u003e$4.40\u003c\/td\u003e\n\u003ctd\u003etwo weeks of mornings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003ctd\u003e25\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e$3.80\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003ebest value\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ea matcha latte over a café counter runs about $7. the 100g bag lands at roughly half that, and it's where most people end up once it becomes a habit.\u003c\/p\u003e\n\n\u003ch3\u003ewhy shizuoka\u003c\/h3\u003e\n\u003cp\u003eshizuoka produces roughly 40% of japan's tea. cool mountain air, volcanic soil, and mist off the pacific slow the leaf down as it grows — more time on the plant, more depth in the cup. we buy first harvest only, the spring pick, where the flavour is at its sweetest and the colour is at its brightest.\u003c\/p\u003e\n\n\u003ch3\u003etasting notes\u003c\/h3\u003e\n\u003cp\u003esweet green, stone fruit, a long umami finish. no bitterness, no chalk. sits under milk without disappearing.\u003c\/p\u003e\n\n\u003ch3\u003ehow to make it\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ethe ritual —\u003c\/strong\u003e sift 4g into a bowl. add 80ml water at 80°c (not boiling — boiling scorches it). whisk in a W motion for 20 seconds until a fine foam lifts. drink as is, or pour over 200ml of cold milk and ice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ethe fast way —\u003c\/strong\u003e 4g, a splash of water, shake it in a jar with a lid, top with milk.\u003c\/p\u003e\n\n\u003ch3\u003ewhat you get\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eresealable bag — 30g, 50g or 100g\u003c\/li\u003e\n\u003cli\u003esingle origin, shizuoka japan\u003c\/li\u003e\n\u003cli\u003efirst harvest, stone-ground\u003c\/li\u003e\n\u003cli\u003eingredients: 100% green tea. that's it.\u003c\/li\u003e\n\u003cli\u003ea steadier lift than espresso — the l-theanine in matcha slows the caffeine down, so it climbs instead of spiking\u003c\/li\u003e\n\u003cli\u003ereseal after every use and keep it cool and dark. best within 8 weeks of opening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003equestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eis this the matcha you use in store?\u003c\/strong\u003e\u003cbr\u003e\nyes. identical bag, identical harvest. what you drink at cronulla is what arrives at your door.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eceremonial vs culinary — does it matter?\u003c\/strong\u003e\u003cbr\u003e\nyes. culinary grade is a later harvest, coarser leaf, built to hide behind sugar. ceremonial is the spring pick and it's smooth enough to drink with water alone. if you're paying for matcha, pay for the one you can actually taste.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ewhich size should i get?\u003c\/strong\u003e\u003cbr\u003e\n30g to find out if you like it. 100g if you already know — it's the best value per cup by a distance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ewill it arrive fresh?\u003c\/strong\u003e\u003cbr\u003e\nwe ship from our caringbah facility, sealed, usually same or next business day.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ewhat if i don't like it?\u003c\/strong\u003e\u003cbr\u003e\nget in touch within 30 days. we'll ask you to send the bag back, and we'll sort out a refund or a swap once it reaches us.\u003c\/p\u003e","brand":"Makers 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Gift Box","description":"\u003cp\u003e\u003cstrong\u003eeverything you need to make matcha properly, in one box.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ea rigid box in deep jungle green with the makers mark across the front. open the fold-over lid and it reads \u003cem\u003ecertified matcha lover.\u003c\/em\u003e — which is the whole point of giving it to someone.\u003c\/p\u003e\n\n\u003ch3\u003ewhat's inside\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e30g makers ceremonial grade matcha\u003c\/strong\u003e — single origin shizuoka, first harvest, about 7 serves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eglass matcha bowl\u003c\/strong\u003e — hammered glass with a pouring spout, so it goes straight into the cup without a mess\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ehundred-prong bamboo whisk (百本立 chasen)\u003c\/strong\u003e — the hundred-prong is the one that actually builds a fine, stable foam. fewer prongs means a thinner, flatter cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eglass whisk stand\u003c\/strong\u003e — keeps the prongs in shape between uses. skip it and the whisk splays and dies early.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003estainless steel sifter\u003c\/strong\u003e — matcha clumps. sifting is the difference between smooth and gritty, and most people at home skip it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ebamboo scoop (chashaku)\u003c\/strong\u003e — two heaped scoops is roughly your 4g\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ehow to use it\u003c\/h3\u003e\n\u003cp\u003esift 4g into the bowl. add 80ml water at 80°c — not boiling, boiling scorches it. whisk in a W motion for about 20 seconds until a fine foam lifts. drink it as is, or pour it over cold milk and ice.\u003c\/p\u003e\n\n\u003ch3\u003ewho it's for\u003c\/h3\u003e\n\u003cp\u003esomeone who keeps ordering matcha out and hasn't worked out how to make it at home yet. the tools are the bit people 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