Nishio Kohaku Matcha - Ceremonial Grade

Add Tin (+$0.99)

$29.99 CAD $39.99 CAD Save 25%

Nishio Kohaku Matcha - Ceremonial Grade

New Release Special Offer

Nishio Kohaku Matcha - Ceremonial Grade

$29.99 CAD $39.99 CAD Save 25%

Almost gone. Only 8 left!

Packaging note: this matcha currently comes in a sealed aluminum pouch. If you prefer a reusable tin, you can add one of our matcha tins to your order.

Kohaku (琥珀) is the Japanese word for “amber,” a gemstone known for its warm glow and timeless beauty.

This is a ceremonial grade matcha with fresh notes of young edamame, a delicate walnut nuttiness, and mellow sweetness.

Special pricing due to a 6 month best before window. Limited quantities available.

✦ Grade: ceremonial

✦ Harvest time: first

✦ Cultivar: 100% Saeakari (さえあかり)

✦ Region: Nishio (西尾)

✦ Tasting notes: young edamame, walnut skin, mellow sweetness

✦ Body: light

✦ Experience: mellow & refined

✦ Best use: usucha

✦ Ingredients: green tea

✦ Net weight: 30g

✦ Servings: approx. 15-30

✦ Caffeine: ~65-70 mg per serving

✦ Shelf life: 1 year (best consumed within 2 months of opening)

✦ Packaging: aluminum pouch

Free Shipping

Ships in 1 Business Day

Superfood

Stay Awake

Rich in Antioxidants

Steady Caffeine Boost

Matcha Products

Looking for more?

Need accessories or snacks to go with your order?

Matcha Origins

Where Every Cup Begins

Good matcha starts long before it reaches your hands. It begins in different parts of Japan where it shapes the colour, aroma, and flavour.

Nishio, Aichi (愛知県西尾市)

Nishio has been growing tea for centuries, with its tea history tracing back to 1271 when tea seeds were planted at Jissoji Temple.

What makes Nishio especially unique is its dedication to matcha. More than 96% of the tea produced here is tencha — the shaded tea leaf used to make matcha.

The region’s mild climate, rich soil from the Yahagi River, and gentle river mist create ideal conditions for growing it.

Have Questions?

Good Morning, Answers

Here's everything you need to know about our 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.

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.

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.

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.