Crafted exclusively from the season's first, most nutrient-dense leaves. We wait all year for this singular moment — the leaves that emerge tender and vibrant after winter's rest. These early-spring leaves are scientifically richer in chlorophyll, L-theanine, and antioxidants than anything that follows. This window of time is what sets ceremonial-grade matcha apart from the ordinary. We never rush it. We never miss it.

Selectively hand-harvested to ensure only peak quality makes the cut. No machines. No shortcuts. Each leaf is chosen by skilled artisans who know exactly which leaves are ready and which need more time. Only the youngest, most supple leaves — the top two or three from each stem — are selected. This careful hand-harvest ensures every gram of UPFLICK matcha carries the concentration of flavor, color, and nutrition that defines our standard.

Immediately steamed and air-dried to preserve vibrant color and antioxidants. Time is the enemy of a fresh leaf. The instant our harvest arrives, the leaves are steamed — a process that halts oxidation dead in its tracks. This rapid steaming preserves UPFLICK's signature jade-green color and locks in the full spectrum of antioxidants. After steaming, the leaves are carefully air-dried, retaining their structural integrity and nutritional density. The result is a leaf just as alive as the moment it left the field.

Refined specifically for a superior, silky texture and a rich, umami flavor. Not every leaf earns the ceremonial designation. Ours are held to the highest sensory benchmark — a luxurious texture on the palate and a deep, complex umami that lingers long after the last sip. Ceremonial grade is not just a label we use. It is a standard we are held to with every single batch. UPFLICK matcha drinks like ceremony. Because it is one.

Meticulously de-stemmed and de-veined to eliminate bitterness. Bitterness in matcha almost always traces back to one culprit: the stem and vein of the leaf. We remove them entirely. Each dried leaf is carefully processed by hand, leaving only the soft, flavor-rich blade — what is known as tencha in the Japanese tradition. This painstaking step is invisible in the final cup, but unmistakable on the palate. The smoothness you taste? This is why.

Slow-milled into an ultra-fine powder for a perfect, froth-rich dissolve. Our tencha is ground using traditional granite stone wheels — a process that can take over an hour to produce just 30 grams of powder. The slowness is intentional. Mechanical grinding generates heat, and heat destroys the delicate compounds we worked so hard to preserve. Stone grinding keeps temperatures low, producing an ultra-fine particle size that dissolves effortlessly, froths beautifully, and drinks with a depth no industrial mill can replicate.