FIND ANSWERS in case you were wondering...

Yes.

But let us throw in one good to know fun fact:
‘Ceremonial grade’ doesn’t have an official definition and isn’t an officially regulated quality standard in Japan. It’s a Western marketing term anyone can use, so the term can mean very different things depending on the brand. Call us nerdy, but that is why we choose not to label our matcha as ‘ceremonial grade’.

Instead, we label our matcha based on what actually matters: origin (where it came from), cultivar (variety of tea tree), harvest, processing, freshness, aroma, color, and above all, taste.

Every KOKUMAMI matcha is chosen to be smooth, rich in umami, low in bitterness and astringency, and enjoyable on its own (usucha) as well as in latte and other creations. This is exactly what you should expect from an exceptional matcha.

We’re picky, and that’s kind of the point.

We work with Japanese tea producers, farmers and tea merchants whose craftsmanship we trust, and taste a lot more matcha than we ever end up selling. As of now, we have been evaluating over 200 Japanese first-harvest matcha.

We look beyond labels and reputation. For every matcha, we consider where and how the tea was grown, the cultivar, harvest, shading, and processing. Then we taste it repeatedly and in different use cases to understand how it performs.

Most matcha we tasted, we disregard because one or more aspects in its taste profile do not meet our expectations. Some are good, but not good enough. Only the ones we genuinely love and become obsessed with – smooth, rich in umami and low in unpleasant bitterness and astringency – make it into our selection.

No.

KOKUMAMI only sources matcha made from tea grown and processed in Japan. We don’t sell Chinese-origin matcha, matcha from other countries, or blends that mix Japanese tea with non-Japanese tea.

That doesn’t mean good green tea can’t come from elsewhere, because it absolutely can. But matcha is one of the products where origin, cultivation and production tradition matter enormously to us. And Japan is where we choose to stay very picky.

Every KOKUMAMI matcha clearly states where in Japan it comes from, so you know exactly what is in your bowl.

Koku because great matcha should be rich and deep.
Umami because that depth should be genuinely satisfying.
That's what the name means. That's the matcha you’ll get with KOKUMAMI.

Yes.

Every KOKUMAMI matcha has to meet the applicable Swiss and EU-food safety requirements before we sell it. That includes testing for pesticide residues and other relevant contaminants.

And sometimes, this means saying goodbye to very, very good matcha. We have tasted teas we genuinely loved that were fully compliant with Japanese regulations, but exceeded the much stricter residue limits that apply in Switzerland and the EU. As painful as that is, they don’t make it into the KOKUMAMI selection.

Taste matters enormously to us. As well as being able to stand behind what we put into your bowl.

There isn’t one ‘best’ matcha for everyone.

The best matcha depends on what you enjoy: more umami or more sweetness, creamy or bright, bold or delicate, pure usucha or mostly lattes. Different cultivars, regions, harvest, and processing can taste surprisingly different.

We only select matcha that we think is exceptional, so there is no ‘good, better, best’ hierarchy at KOKUMAMI. Instead, each one has its own character.

If you are not sure where to start, check the tasting notes on each product page and choose the one that sounds best to you. And if you really want a recommendation, TOKUMI is our founder’s favorite matcha.

No. Nothing.

KOKUMAMI matcha is 100% pure Japanese green tea. No dyes, no added chlorophyll, no sweeteners, no flavors and no fillers.

If the color is vivid, the aroma is intense or the taste is naturally sweet and umami-rich, that comes from the tea itself: the cultivar, how it was grown, how it was processed and how fresh it is.

Because making really good matcha is a craftsmanship and takes a lot more work than most people realize (or know).

Before harvest, the tea plants are shaded for several weeks. This helps build the sweetness, umami and deep green color we’re looking for. After harvesting, the leaves are steamed, dried and processed into tencha, with stems and veins removed along the way.

A big part of the quality comes down to experience. Tea masters and producers spend years learning how to judge, select and sometimes blend teas based on aroma, texture, balance and taste. A lot of what makes an exceptional matcha exceptional comes down to those decisions.

After that, the tencha is then slowly ground into matcha. Traditional stone mills produce only around 30–40 g per hour, because grinding too quickly creates heat and can affect the quality of the powder.

Good matcha is also made in limited harvests, often from specific cultivars and small lots. There are simply fewer shortcuts when the goal is quality.

So by the time our matcha finally reaches you, a lot of careful work has already gone into it.

For now, KOKUMAMI ships to Switzerland and will ship to Germany starting 2027.

We’d love to send good matcha further around the world eventually, but we’re starting where we can make sure shipping, customs, and the overall experience work the way we want them to.

If you’re outside Switzerland or Germany, let us know where you’d like to order from. It helps us see where the demand is and decide which countries to unlock next. Consider it your vote for where KOKUMAMI should go next.

We pack and ship orders on the same day if ordered before 12pm CET from our Swiss warehouse.

Once your order is on its way, delivery time depends on where you are. Usually, the journey from KOKUMAMI to your door takes 2-4 business days.

Shipping is free on orders above CHF 60 and on all subscription deliveries.

For orders below CHF 60, shipping is calculated automatically at checkout, depending on the size of your package. You’ll always see the exact shipping cost before placing your order.

If your matcha is unopened, you can return it in line with our return policy.

If you’ve opened it and it’s not your cup of tea, get in touch with us within 14 days of purchase, and we’ll make it right. You can send the matcha back to us, and we’ll refund you. Return shipping costs are covered by the customer.

We know taste is personal, even when we’ve been very picky about what goes into our selection. Good matcha should leave a good taste in your mouth. And so should our customer service.

Please contact us at hello@kokumami.com before sending anything back so we can provide the return instructions. Unannounced returns may not be accepted or processed.

If your matcha tools are unopened, you can return it in line with our return policy.

If your order arrives damaged, defective, or simply isn’t what you ordered, get in touch with us as soon as you notice it. Please include your order number and a photo of the damage so we can sort it out quickly.

Depending on the situation, we’ll replace the affected item or arrange an appropriate refund – at no extra cost for you. You ordered matcha, not a dispute with a delivery company. We’ll take care of the rest.

Choose your matcha, quantity, and delivery frequency. Your order will then be delivered automatically according to your schedule, with 15% off and free shipping on every subscription order.

You can manage your subscription at any time through your KOKUMAMI account.

Subscriptions have a minimum commitment of 3 delivery intervals.

Absolutely, all of the above.

You can change your delivery frequency or quantity, add or remove products, and pause your subscription through your KOKUMAMI account.

Subscriptions have a minimum commitment of 3 delivery intervals. After that, you can cancel anytime.

A subscription keeps your umami routine stocked and takes reordering off your mind. Your matcha simply arrives when you need it. Drinking matcha regularly also makes it easier to consistently enjoy its naturally occurring caffeine, L-theanine, and antioxidants.

On top of that, every subscription order comes with 15% savings and free shipping. KOKUMAMI Regulars also receive umami rewards valued between CHF 25 and CHF 90 along the way – and the longer you stay, the more umami the reward. Check out more details on our subscription models here.

Subscriptions can be paid by credit card or PayPal. Your selected payment method is charged automatically for each recurring order according to your chosen delivery schedule. Once the payment has been successfully processed, your order will be prepared and shipped.

Sift 2-3 g of matcha into a bowl, add around 40-60 ml of water at 60-80°C, and whisk quickly in a zig-zag motion until the matcha is smooth and lightly foamy.

From there, make it yours: add more water for usucha (matcha tea), use a little more matcha for extra intensity and caffeine, or pour over milk for a latte. Our favourite matcha-to-milk ratio is 1:2.

No scale? Same here. Our matcha spoon measures approximately 2 g, and our measuring cup takes care of the water. We’re picky but we also like to keep good matcha preparation simple.

Use around 2 g for a balanced bowl, or 3 g if you like it a little stronger and more intense.

Our matcha spoon measures approximately 2 g when level and around 3 g when heaped, so you can adjust without needing a scale.

We recommend 60-80°C.

Hot enough to bring out the aroma and umami, but not so hot that you burn and push the matcha too far into bitterness and astringency.

Absolutely.

Start by making a matcha shot: sift 2-3 g of matcha into a bowl, add 40-60 ml of water at 60-80°C, and whisk quickly in a zig-zag motion until smooth and lightly foamy.

Then pour it over your milk of choice. Our favourite matcha-to-milk ratio is 1:2, but adjust it however you like.

No, you don’t need one – but we do recommend it.

A bamboo whisk, or chasen, is made specifically for matcha and it’s the traditional way to prepare it. It helps break up the powder evenly and creates that smooth, lightly foamy texture you’re looking for.

However, we kind of get it. Not everybody has the patience to hand-whisk. A milk frother or shaker works too. The texture will be a little different, but your matcha will still taste good. Use what you have. Upgrade when you feel like it. ;)

Keep it airtight, cool, dry and away from light.

For everyday storage, keep opened matcha in the fridge. For longer-term storage, unopened matcha can also be frozen.

In both cases, let the sealed tin come back to room temperature before opening it to avoid condensation.

For the best taste, aroma and colour, we recommend finishing your matcha within 4-8 weeks after opening.

It won’t suddenly go bad after that, but it will gradually lose freshness, especially if repeatedly exposed to heat, light, air or moisture.

So: Store it well, drink it often, problem solved.

It depends on the matcha, but a good rule of thumb is:
2 g matcha: ~ 40–90 mg caffeine
3 g matcha: ~ 55–130 mg
4 g matcha: ~ 75–180 mg

For comparison, a 60 ml espresso contains around 80 mg of caffeine. So, a typical 2 g bowl of matcha can contain roughly as much caffeine as an espresso – sometimes less, sometimes more. The exact amount depends on the cultivar, harvest, growing conditions and the matcha itself.

Yes.

KOKUMAMI matcha is 100% Japanese green tea, with nothing added – no dairy, no sweeteners, no flavourings and no gluten-containing ingredients.

Email us anytime at hello@kokumami.com.

Questions, order issues, matcha dilemmas, feedback, compliments or love letters – we’re happy to hear from you.

Yes – and we’re excited to collaborate.

For corporate gifting, matcha tastings, events, pop-ups, collaborations or other partnership ideas, email us at partner@kokumami.com. Let’s create something umami together. For more details, refer to our B2B page.