Tadaima - “I’m home!”
Welcome home, have you eaten? 00 Take a seat ... the kettle's on o0 .
Okumidori Matcha
Matcha Accessories
Saemidori Matcha
Naturally-grown Hojicha
Uji Blend Matcha
Matcha for you, me, friends, and family.
We welcome you to our collection of matcha that celebrates tea farmers from all over Japan. Our curated lineup is inspired by the love language synonymous with sharing a meal, taking care of one another, warm gatherings, honoring ritual, and, as ever, the feeling of home.
Farm-to-cup
From our first visit to our
partner farm in Uji!
We are humbled and honored to work with some wonderful tea farms and producers to bring you our Homecoming matcha. With the farming industry rapidly declining in Japan, we hope to stay connected to how challenging and special tea cultivation is. By sipping with intention, understanding where our tea comes from, and honoring the art and traditions of tea farming, we can take a step toward preserving tea culture. Join us :)
Proudly AAPI Woman-founded (✿◠ ‿ ◠ )
🍵✨
Proudly AAPI Woman-founded (✿◠ ‿ ◠ ) 🍵✨
Hey, I’m Dee - I’m so happy you’re here! Homecoming has been wonderfully surreal (and delicious!) to work on, and I’m grateful to share it with you. I hope it sparks the magic and joy of a cozy moment, from my ‘home’ to yours.
HOW-TO MAKE MATCHA
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Pour hot water over chasen (matcha whisk) to loosen and warm up the bamboo tines. This will help whisk up a smooth and frothy matcha.
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Sift 3-4g of matcha into your matcha bowl, or chawan.
For usucha, we recommend 2g. For koicha, we recommend 4g.
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In your chawan, pour in about 20ml or ¼ cup of hot, not boiling water (70-80 degrees Celcius). If you don’t have a temp-stable kettle, you’re all good - just cool boiling water for 5 minutes before using!
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In “z” motions, whisk the matcha and water together. Whisk gently and thoroughly to get rid of any clumps for a smooth tea, and you will see a layer of microfoam at the top. Gorg!
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Your matcha base is good to go! How you dress it up is up to you!
🍯 For a latte, pour over 110ml milk of choice, and add sweetener if you like it sweet. We like agave, honey, or maple syrup!
💧 For usucha, we recommend 60ml water.
🍵 For koicha, we recommend 30ml water.
✨ Enjoy hot or iced, and bonus with a sweet treat or wagashi!
HOME CAFE RECIPES
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To make the syrup:
1. Wash and cut strawberries.
2. Measure out 1:1 fruit to sugar.
3. Mix and store in refrigerator overnight.
4. Strain pulp for a smooth syrup (optional).
To make the matcha:
1. Bloom the whisk by placing it in hot water.
2. Measure and sift 3g matcha.
3. Whisk, whisk, whisk!
Assemble the drink.
Add syrup, ice, milk, top with matcha!
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1. Bloom the whisk by placing it in hot water.
2. Measure and sift matcha. We like to use 3-4g for a 12oz cup of matcha!
3. Whisk thoroughly and gently to break up any clumps.
4. For a hot latte, pour in steamed milk. For a cold latte, add ice to a glass, followed by milk of choice and top with matcha.
5. Optional - stir in sweetness by adding honey, agave, or maple syrup.
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To make the matcha:
1. Bloom the whisk by placing it in hot water.
2. Sift 3g of matcha with 30ml of water.
3. Whisk, whisk, whisk!
Go coco-nuts:
1. In a glass, add ice (optional) with your favorite coconut water.2. Top with your matcha, and stir before enjoying.
