TAKAMERU Ceremonial Uji Matcha in a 30 g stainless steel tin
TAKAMERU dark bamboo matcha whisk and clear glass holder
Scoop of TAKAMERU ceremonial Uji matcha powder
TAKAMERU matcha sifter with stainless steel storage tin and lid
TAKAMERU handheld milk frother in Forest Green
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Ceremonial Uji matcha & tools

高める · to elevate

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TAKAMERU Ceremonial Uji Matcha 30 g stainless steel tin with a small pile of green matcha powder in soft window light

Ceremonial Uji Matcha

First Harvest Okumidori, Single Origin, 1 oz (30 g) Tin

$32.99

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TAKAMERU matcha sifter tin in soft daylight with a small mound of matcha

Matcha Sifter with Storage Tin

40 Mesh 304 Stainless Steel Sieve, 300 ml

$19.99

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Dark bamboo chasen resting on its clear glass holder

Matcha Whisk & Glass Holder Set

Kurotake-Style Dark Bamboo Chasen

$32.99

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TAKAMERU handheld milk frother in Forest Green leaning on a white wall beside a small pile of matcha powder, in soft window light

Handheld Milk Frother

23,000 RPM Cordless Electric Whisk for Matcha, Lattes & Coffee

$19.99

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How to make it

Shop the toolsMatcha recipes
Sifting matcha through the TAKAMERU stainless mesh sifter into a white bowl

01

Sift

Shake about 1 tsp (2 g) of matcha through your sifter into a bowl.

Pouring hot water from a white pitcher onto matcha powder in a white bowl

02

Add water

About 2 oz (60–70 ml) of hot water, around 175°F (80°C). Not boiling.

Whisking matcha to a fine foam with the TAKAMERU dark bamboo chasen

03

Whisk

Zigzag in an “M” or “W” with a bamboo chasen for 15–20 seconds, until a fine foam forms.

Hands holding a bowl of whisked matcha beside the bamboo chasen on its glass holder

04

Enjoy

Straight, or over steamed or iced milk for a latte.

高める

Takameru means “to elevate.” One region, one cultivar, one harvest: first-harvest Okumidori from Uji, Kyoto, stone-ground with nothing added. We keep the line small on purpose.

RegionUji, Kyoto
CultivarOkumidori
HarvestFirst of the year
Ingredients100% matcha
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