An elegant dessert fusion of creamy sweetness and the bold umami of ceremonial Uji matcha. The recipe: Ingredients 60 g cashew butter (smooth type) 40 g coconut cream 30-40 g plant milk (almond or oat, unsweetened) 3 g ceremonial matcha (sifted) pinch of sea salt (optional) a few drops of lemon juice 1 tsp maple syrup or honey (optional) Preparation Sift the matcha through a 茶こし (chakoshi — tea sifter) to remove clumps. In a small bowl, mix the plant milk and the coconut crea

Silky oat or almond milk paired with vibrant matcha for a revitalizing mid-day ritual. The recipe: Prepare the matcha following the Ceremonial Alps Whisk method. Sift 5 g of ceremonial matcha through a 茶こし (chakoshi — tea sifter) into a 茶碗 (chawan — matcha bowl). Add 25 g of water at 175°F (80°C) and gently mix with circular motions using a 茶筅 (chasen — bamboo whisk) until a smooth paste forms. This step is known as 練り (neri). Then add 45 g more water at 175°F (80°C) and whis

A pure preparation using pure high-altitude water to honor the delicate Uji-leaves. The Recipe: Sift 5 g of ceremonial matcha through a 茶こし (chakoshi — tea sifter) into a 茶碗 (chawan — matcha bowl) to remove any clumps. Add 25 g of water at 175°F (80°C) and gently mix with circular motions using a 茶筅 (chasen — bamboo whisk) until a smooth paste forms. This step is known as 練り (neri). Then add 45 g more water at 175°F (80°C). Whisk briskly using quick “M” motions, a technique c