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Kagoshima Asanagi Matcha - Latte Grade
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$22.99 CAD
Regular price
$28.99 CAD
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Kagoshima Asanagi Matcha - Latte Grade
Sale price
$22.99 CAD
Regular price
$28.99 CAD
Save 21%
Description
Coming soon!
Packaging note: this matcha currently comes in a sealed pouch while we prepare custom tins for this release.
Asanagi (朝凪) captures the quiet part of morning before everything begins. No rush, no noise, just a small green ritual to steady the day.
Grown in Kagoshima and crafted from a second harvest, Asanagi leans smooth and earthy with a moderate finish.
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Have Questions?
Good Morning, Answers
Here's everything you need to know about our matcha.
What is the best matcha?
There is no single “best” matcha.
Each region of Japan offers something different, with its own flavour profile, character, and experience.
We focus on sourcing matcha with consistent high quality while giving you the chance to explore the unique qualities each region has to offer.
Is ceremonial matcha always higher quality?
Not always.
Ceremonial matcha is usually best for usucha (thin tea) and koicha (thick tea).
When we talk about grades, each has their own use case and not about it's quality.
What is a matcha cultivar?
A matcha cultivar is the type of tea plant used to make the matcha. It can affect the flavour, aroma, colour, and texture of the tea.
Some cultivars taste sweeter and smoother, while others may be more earthy, floral, rich, or bold. This is one reason not all matcha tastes the same.
Region, growing method, shading, harvest, and stone-milling all matter too, but the cultivar helps shape the matcha’s natural character from the very beginning.
What does latte grade or culinary grade mean?
At Matcha Mornings, we separate latte grade from culinary grade because they are not the same thing.
Latte grade matcha is made for drinks. It has enough body and flavour to hold up beautifully in milk, while still tasting smooth and balanced.
Culinary grade matcha is usually made for baking, cooking, smoothies, or recipes where matcha is mixed with stronger ingredients. It can taste more bitter, earthy, or intense on its own.
Will this taste bitter?
Like any matcha, the final taste depends on how much you use and how you prepare it.
Using too much powder or water that is too hot can make it taste more bitter.
Do I need to sift it first?
We highly recommend it.
Sifting helps break up small clumps so your matcha mixes more smoothly and gives you a better texture.
It only takes a few seconds and makes a big difference.
Which milk works best with this matcha?
That depends on your taste. Oat milk is a popular choice for a creamy texture, while dairy milk gives a rich and classic latte flavour.
Almond milk, soy milk, and coconut milk can also work.
We recommend trying a few to find your favourite.