Matcha is only as good as where — and how — it’s grown. We source from farms that do it right: slow, shade-grown, and stone-milled for max flavour and calm energy.

We offer both—single origin for unique regional flavors, and blends for balanced, consistent taste. Always pure, always premium.

Keep it cool, dark, and dry, ideally in the airtight tin it came in. Once opened, aim to use your matcha within 1–2 months for peak flavor. Unopened, it’ll keep happily for up to a year.

Scoop, sift, whisk, sip, that’s the basic ritual. Start with hot (not boiling) water, whisk until smooth and foamy, then enjoy straight or mix with milk, oat, or whatever’s in your fridge. For visuals, hit up our Instagram or TikTok, there’s no shortage of matcha how-tos.

We recommend using a traditional bamboo whisk (chasen) for the smoothest, frothiest results.

Definitely. Matcha loves oat, almond, soy — most plant milks play nice. Cow’s milk is okay too, but may mellow the benefits. We love it both ways: pure with water or creamy as a latte. Your drink, your rules.

Absolutely. Shēdo matcha works beautifully in lattes and smoothies. For baking, you can use it too just keep in mind that our ceremonial grade is crafted for sipping, so it’s a bit of a glow-up for your muffins.