001 — Single origin
001 — Single Origin — Ceremonial Matcha
Elevated by nature
Born in the shadows, SHADO is an ode to nature's quiet power. Ceremonial grade matcha, grown on the volcanic slopes of Jeju Island — shaped by ancient lava soils and mineral spring water filtered through rock over decades. Buttery, sweet, and clean. Matcha as nature intended.
Born in the shadows, SHADO is an ode to nature's quiet power. Ceremonial grade matcha, grown on the volcanic slopes of Jeju Island, South Korea — shaped by ancient lava soils and mineral spring water filtered through rock over decades. Buttery, sweet, and clean. Matcha as nature intended.
Origin
Grown on Jeju Island, South Korea. Volcanic ash and porous basalt below, spring water from Hallasan, sea wind and fog above. Horses graze the weeds.
Taste
Buttery and sweet, with a clean, rounded finish. Vivid green, fine as dust.
Preparation
Balanced, our everyday ratio
4 g matcha · 50 ml water · 120 ml milk
Creamy, rounded, matcha-forward.
- Measure. Spoon 4 g of SHADO matcha, about two level bamboo scoops.
- Sift. Sift it into a bowl so it whisks smooth, with no clumps.
- Pour. Add 50 ml of water at 75 °C. Hot, not boiling, so the leaf stays sweet.
- Whisk. Whisk briskly in a double motion, a quick zigzag back and forth from the wrist, not circles, for 20 seconds, until a fine foam appears.
- Finish. Pour over 120 ml of milk, warm or iced. Sweeten if you like.
Traditional
Skip the milk. Whisk as above and drink it from the bowl. Buttery, sweet, and clean.
Iced
Fill a glass with ice and 120 ml of cold milk. Whisk the matcha as above and pour it over the top.
Storage
Reseal after opening. Keep cool, dry and out of the light. Best enjoyed within a few weeks of opening.
Ingredients
Powdered green tea (Camellia sinensis). Product of South Korea.
Shipping
Shipping rates are calculated at checkout. For now, we're only shipping to Canada.
Volcanic soil, Rock-filtered water, Shade-grown, Jeju Island, South Korea, Ceremonial grade, Buttery, sweet, clean, Sea fog over Hallasan, Single origin
The name
The shadow makes it.
In the weeks before harvest, the tea on the Jeju farm we work with is covered from the sun. Growth slows. The leaf deepens in colour and softens in taste.
