Mélora is single-origin ceremonial grade matcha from Uji, Kyoto, Japan’s most respected matcha region for over 800 years. We use only shade-grown, first-flush spring leaves, slowly stone-ground into a fine powder. That’s why it’s vibrant green, smooth and naturally sweet, not dull, bitter or grassy. Most supermarket and café matcha is blended from unknown sources, made from later-harvest leaves and machine-ground. We tested 10+ suppliers before choosing ours.

Yes. Mélora Daily is 100% pure matcha, one ingredient and nothing else. It’s completely plant-based, so pair it with oat, almond or any milk you like.

Ceremonial grade is the highest-quality matcha, traditionally made to be whisked with water and drunk on its own. It comes from the youngest, shade-grown leaves of the first spring harvest, with stems and veins removed before stone-grinding. The result is a brighter colour, a smoother texture and a naturally sweet, mellow flavour. Lower grades (often called culinary) are made for baking and cooking and taste more bitter.

Yes, Mélora Daily is organic, 100% pure matcha with no fillers or additives.

Using 2–3g per serve, a 30g tin makes about 10–15 cups and a 50g tin makes about 16–25 cups.

Hot: sift 2–3g of matcha into a warm bowl. Add 60–80ml of water at 75–80°C, never boiling. Whisk in a quick W or M motion for 20–30 seconds until frothy.

Iced: whisk 2–3g of matcha with a little cold water into a smooth paste. Pour it over ice and top with your milk of choice.

Tip: making a paste first stops clumping.

Matcha is sensitive to air, light and moisture. Reseal the tin firmly after every use and store it somewhere cool and dry. For longer freshness, keep it in the fridge, fully sealed so it doesn’t pick up moisture or odours. It tastes best within 1–2 months of opening.

A 2–3g serve has roughly 60–90mg of caffeine. That’s a bit less than a standard coffee. The natural L-theanine in matcha releases it more steadily, so you get calm, focused energy without the jitters or crash.