• The Starter Ritual
  • The Starter Ritual

The Starter Ritual

The Starter Ritual

  • Matcha tin + 7 piece set
  • Gift-ready
  • Same-day dispatch before 10am
  • Free shipping from $60
Matcha size

Everything you need for your first bowl, in one box. Includes a tin of Mélora ceremonial matcha.

The Starter Ritual brings together our ceremonial grade matcha and the full 7 piece set of traditional tools. Sift, scoop, whisk, sip. Two minutes, and your morning has a ritual.

Inside:

  • One tin of Mélora ceremonial grade matcha. First harvest, shade-grown and stone-ground in Uji, Kyoto.
  • 100-prong bamboo whisk (chasen), in its own protective case
  • Bamboo matcha scoop (chashaku)
  • Bamboo spoon, for stirring or scooping straight from your tin
  • Ceramic matcha bowl with pouring spout
  • Ceramic whisk holder
  • Ceramic scoop rest
  • Stainless steel sifter

Want more matcha? Choose the 50g tin for $10 more. Same kit, 20g more matcha.

Ships free Australia-wide.

How to Make Your Matcha

Traditional (Hot)

  1. Warm your bowl with a small amount of hot water, then discard.
  2. Sift 2–3g of matcha (about 2–3 chashaku scoops) into your bowl.
  3. Add 60–80ml of water heated to 75–80°C. Never boiling - it will damage the flavour.
  4. Whisk in a brisk W or M motion for 20–30 seconds until a fine, even foam forms on the surface.
  5. Sip and settle.

Iced Matcha

  1. Sift 2–3g of matcha into your bowl.
  2. Add a small amount of cold or room temperature water and whisk into a smooth paste.
  3. Pour over a glass packed with ice.
  4. Top with your milk of choice - oat, full cream, almond - and stir gently to combine.

Tip: Whisking your matcha into a paste first before adding liquid prevents clumping and gives you a smoother, more consistent result every time.

Keeping it Fresh

Matcha is sensitive to air, light and moisture - all things that dull its colour and flatten its flavour over time. Reseal your tin firmly after every use and keep it in a cool, dry place. If you want to extend its life further, the fridge works well - just ensure the tin is fully sealed before it goes in to keep out the moisture and odours.

Care & When to Replace

Rinse with warm water immediately after use - never use soap. Store upright on a whisk holder to maintain the shape of the tines and extend its life.

With daily use, we recommend replacing your chasen every 2–3 months. Signs it's time for a new one: tines that splay outward, broken bristles, or froth that's lost its creaminess. A fresh chasen makes a noticeable difference.

FAQ

For all frequently asked questions please visit our FAQ page 

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How to Make Your Matcha

Traditional (Hot)

  1. Warm your bowl with a small amount of hot water, then discard.
  2. Sift 2–3g of matcha (about 2–3 chashaku scoops) into your bowl.
  3. Add 60–80ml of water heated to 75–80°C. Never boiling - it will damage the flavour.
  4. Whisk in a brisk W or M motion for 20–30 seconds until a fine, even foam forms on the surface.
  5. Sip and settle.

Iced Matcha

  1. Sift 2–3g of matcha into your bowl.
  2. Add a small amount of cold or room temperature water and whisk into a smooth paste.
  3. Pour over a glass packed with ice.
  4. Top with your milk of choice - oat, full cream, almond - and stir gently to combine.

Tip: Whisking your matcha into a paste first before adding liquid prevents clumping and gives you a smoother, more consistent result every time.

Keeping it Fresh

Matcha is sensitive to air, light and moisture - all things that dull its colour and flatten its flavour over time. Reseal your tin firmly after every use and keep it in a cool, dry place. If you want to extend its life further, the fridge works well - just ensure the tin is fully sealed before it goes in to keep out the moisture and odours.

Care & When to Replace

Rinse with warm water immediately after use - never use soap. Store upright on a whisk holder to maintain the shape of the tines and extend its life.

With daily use, we recommend replacing your chasen every 2–3 months. Signs it's time for a new one: tines that splay outward, broken bristles, or froth that's lost its creaminess. A fresh chasen makes a noticeable difference.

FAQ

For all frequently asked questions please visit our FAQ page 

How to make your matcha

Four simple steps to a smooth, frothy bowl.

  • Scoop

    Scoop 2–3g, about 2–3 bamboo scoops.

  • Sift

    Sift the matcha into the bowl to remove any clumps.

  • Whisk

    Add 60–80ml of 75–80°C water and whisk in a brisk W motion for 20–30 seconds.

  • Sip

    Enjoy straight from the bowl, or top with hot or iced milk.