Introducing our new range

(L to R) Superior-Grade Matcha (Kyoto), Hoijcha, Daily-Grade Matcha

2025 marks the 10th anniversary of Little Matcha Girl from its beginnings as a cafe-patisserie in Perth, Australia. After a decade of whisking, we thought it time to move away from the Culinary vs Ceremonial labelling we’ve used for so long for our matcha.

We’re continuing to source top-quality matcha directly from tea farms in Japan, but our new product line allow us to showcase a more nuanced grading and understanding of matcha.

The terms “Ceremonial” and “Culinary” were introduced in the last decade to familiarise matcha users outside of Japan, but recently has sparked inaccurate notions that good matcha has to be “Ceremonial Grade”. We recognise that everyone has different preferences and usages for their matcha - whether it be for wellness, or as a coffee replacement, or baked into yummy desserts.

Our Daily-Grade Matcha is crafted to have a robust, balanced flavour that works great in matcha lattes, and has a beautiful green colour that doesn’t fade in desserts or baking. Our Superior-Grade Matcha is what most would typically call “ceremonial-grade”, made from the youngest leaves and harvested in spring. We recommend consuming this by itself as a matcha tea, or with very minimal milk or additives.

While we have always sourced our matcha from the Uji, Kyoto region, there is still so much of Japanese tea to explore. We look forward to introducing more tea regions this year, and going on a learning journey alongside our customers as we explore details such as cultivars, regions, and harvest methods in 2025.