Nishio Sui Matcha - Ceremonial Grade

Add Tin (+$0.99)

$25.99 CAD $34.99 CAD Save 26%

Nishio Sui Matcha - Ceremonial Grade

New Release Special Offer

Nishio Sui Matcha - Ceremonial Grade

$25.99 CAD $34.99 CAD Save 26%

Almost gone. Only 3 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.

Sui (翠) is a first harvest and single origin matcha from Nishio, Aichi.

Delicate and refined, it has a very light body with fresh grassy notes, gentle umami, and a mild creamy finish.

Special pricing due to a shorter freshness window. Best before: February 20, 2027. Limited quantities available.

✦ Grade: ceremonial

✦ Harvest time: first

✦ Cultivar: 100% Samidori (さみどり)

✦ Region: Nishio (西尾)

✦ Tasting notes: fresh grass, gentle umami, cream

✦ Body: light

✦ Experience: mild

✦ 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

How to make usucha

01 — Scoop
Add 1 tsp / 2g of matcha to your bowl.

💡 Tip: Sift before whisking for a smoother cup.

02 — Add water
Pour in 60–70ml of water at 70–80°C.

03 — Whisk
Whisk in a quick M or W motion for 15–20 seconds.

04 — Enjoy!
Drink immediately for the best umami and finish.

Free Shipping

Ships in 1 Business Day

Rich in Antioxidants

Steady Caffeine Boost

Stay Awake

Superfood

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.

Toronto, Ontario

Finding a matcha you love shouldn’t feel like a guessing game. You want to know how it tastes and whether it’s right for you.

We started Matcha Mornings in Toronto to make that choice easier. We carefully select matcha for different tastes, from options to enjoy on their own to bolder flavours that stand out in a latte.

We share clear tasting notes and preparation tips to help you choose with confidence and make a cup you’ll enjoy.

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.