MAKE’s journey begins well before your whisk touches the tea.
Every season we work directly with local farmers to select the best matcha leaves that meet our high standard and commitment to traditional Japanese farming and processing methods.
At MAKE we are always searching for distinctions like vibrant green color, fine texture, rich aroma, and, most importantly, delicious umami flavor.
Introducing Heritage Grade
This is MAKE’s signature grade matcha.
Cultivated with extraordinary care using time-honored techniques that far exceed the standards of conventional matcha.
We collaborate with one of Japan’s most respected tea masters to produce this grade in limited quantities, then share it selectively with our community.
Interested in understanding the differences between our grades? Read on.
Interested in learning more about our grades? Read below
Origin: Uji, Japan
Heritage Grade
MAKE's signature matcha.
Sourced from first spring harvest leaves, Heritage Grade represents less than 2% of matcha produced worldwide that still follows traditional cultivation and stone-grinding methods.
The tea plants are shaded for 3–4 weeks before being hand-harvested once per year.
The result is a deeply layered umami, subtle natural sweetness, and a silky, weightless texture. Its vivid green color and fresh aroma reflect the care taken at every stage.savor.
Origin: Kagoshima, Japan
Imperial Grade
This is MAKE's JAS Certified Organic matcha.
Imperial Grade is sourced from first spring harvest leaves grown without pesticides or synthetic fertilizers and shaded for 3–4 weeks prior to harvest.
Rare for organic matcha, it offers a creamy umami profile with remarkable depth, alongside a vibrant green hue, clean aroma, and smooth finish.
Origin: Shizuoka, Japan
Ceremonial Grade
This is MAKE's everyday matcha.
Sourced from spring harvest leaves shaded for four weeks before harvest, Ceremonial Grade is designed for daily ritual without compromise.
Balanced umami, bright green color, and a fresh, approachable flavor profile make it ideal for consistent use—whether prepared traditionally or enjoyed more casually.
Hojicha
Slow-roasted green tea with soft notes of toast and caramel. Naturally low in caffeine, with a clean, mellow finish.
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