Mizu Matcha

Usucha is the traditional Japanese preparation for matcha - 2g of matcha powder whisked with 70–80ml of hot water (80°C) using a bamboo whisk until a light, frothy consistency forms. No milk, no sweetener - just matcha and water. It's the purest way to experience matcha's full flavour profile. Mizu is shade-grown for 3–4 weeks specifically to develop the moderate umami and complexity that makes usucha extraordinary. In a latte too, the taste of Mizu shines perfectly well.

Both are ceremonial grade, JAS certified, from Kagoshima. The key difference is shade duration. Tsuki is shade-grown for 2–3 weeks - smooth, gentle, versatile across lattes and usucha. Mizu is shade-grown for 3–4 weeks - the extra time produces more chlorophyll, more L-theanine, and a noticeably deeper, earthier umami. If you drink lattes daily, Tsuki is the better choice. If you drink matcha with water, Mizu will change your morning.

Most matcha sold in India is low-grade culinary matcha in ceremonial packaging. Mizu is 100% JAS certified organic — verified under Japanese Agricultural Standards - sourced directly from Kagoshima's fertile volcanic soil region, then stored in India in temperature-controlled refrigerators before reaching you. That's a fundamentally different supply chain from what most brands offer.

Good quality matcha requires:

1. Shade-grown tea plants
   
2. De-stemming leaves
   
3. Slow grinding

Only ~40g of matcha can be ground per hour.

That’s why authentic Japanese matcha by Mezame is premium.

Matcha degrades quickly when exposed to heat, light, and moisture. Most brands store at room temperature in warehouses - by the time it reaches you, it may have lost significant colour, aroma, and antioxidant potency. Mezame cold-stores all matcha in temperature-controlled refrigerators. This is the single biggest reason our matcha tastes fresher than most alternatives.

You can absolutely use Mizu in lattes, cold brews, and smoothies - it tastes excellent in all of them. But Mizu's deeper umami and earthiness are most fully expressed in usucha. Think of it like a fine whisky: great with ice, but on the rocks with a drop of water is where you really taste it. If you want a stronger latte, Mizu is amazing. But if you want to understand why serious matcha drinkers obsess over usucha, Mizu is where you start.

JAS stands for Japanese Agricultural Standards - Japan's government-regulated organic certification. JAS certified matcha means tea plants were grown without synthetic pesticides or fertilisers, under conditions audited by certified inspectors. It is stricter than many other "organic" labels. When you see JAS on a Mezame product, the certification was verified in Japan - not self-declared by the brand.

Good quality matcha tastes either umami, earthy or a combination of complex flavour profiles - far from grassy.

Matcha is an agricultural product, like wine, with a complex manufacturing process

Taste, flavour and texture may slightly vary due to varying conditions such as weather, moisture, milling techniques.

We offer express shipping based on special requests. Just DM us and we can make it happen at a nominal extra cost. Some of our products are also available on quick commerce platforms and amazon for quicker deliveries.

Avoid consuming matcha or any form of caffeine when pregnant, lactating. Consult your healtcare provider before consuming caffeinated beverages if undergoing any medical treatment.

It's ideal to use a bamboo whisk since it aerates the matcha well, breaks clumps and enhances the flavour and health benefits. However, to get stated, you can simply use an electric frother.

Matcha is sensitive to light, moisture and heat

Storage tips: Keep in airtight container, refrigerate after opening, consume within 2 – 3 months after opening.