DoMatcha Ceremonial Grade is the bowl you make when you want matcha on its own, with nothing added to hide behind.

The leaves are grown in Uji, in Japan's Kyoto region, and shaded before picking. Only young tencha leaves are selected, then de-veined, de-stemmed and milled into a fine powder. That is what gives this matcha its jade colour, its soft grassy aroma and a sweet, clean finish rather than a sharp one, whether you are new to matcha or you have been drinking it for years.

How to prepare: sift half to one teaspoon into a bowl. Add 60 to 90 ml of pre-boiling water at 80°C, since water at a rolling boil scalds the powder and turns the cup harsh. Whisk briskly in a W motion with a bamboo chasen until a layer of foam forms, or work it into a paste with a spoon first. Top up with water to taste, up to 240 ml.

For a latte, make the paste first, then pour in steamed or cold oat, almond or dairy milk. For an iced matcha, shake the paste with cold water and ice. Half a teaspoon also blends into smoothies, ice cream and baking when you want the colour and flavour to carry through.

Each 30 g tin holds about 25 servings. One ingredient only: matcha green tea, product of Japan. No sweeteners, fillers, colour or flavouring. Certified kosher and gluten free.

Matcha is whole ground leaf, so you drink the leaf itself rather than an infusion, and like all green tea it naturally contains caffeine.

Keep the tin closed and store it in a cool, dry place away from light, heat and strong odours.

Imported and distributed by Andrews & George Company Limited, Vancouver, BC, Canada.

• Smooth, Not Bitter: Whisked with water at 80°C rather than a rolling boil, it comes out mellow and clean with a sweet finish, so you can drink a full bowl on its own without sugar, honey or milk to round the taste out.
• Vivid Jade Colour: Made from young, shade-grown tencha leaves that are de-veined and de-stemmed before milling, so the powder keeps its bright green colour in the tin and whisks into a deep jade bowl with a fresh aroma.
• Whisks Up Frothy: Sift, add 60 to 90 ml of pre-boiling water to half or one teaspoon, then whisk briskly in a W motion until foam forms, or work it into a paste with a spoon first and top up to 240 ml. No grit, no clumps.
• Hot, Iced or Blended: Drink it traditionally in the morning, shake it over ice, froth it into an oat or almond milk latte in the afternoon, or blend a spoonful into smoothies, ice cream and baking where the colour carries.
• 25 Bowls, One Ingredient: The 30 g tin gives about 25 servings at half a teaspoon each, and the only thing in it is Japanese green tea, with no sweeteners, fillers or flavouring added. Certified kosher and gluten free.