Why Our Matcha?
Not all matcha is created equal. Some cups are smooth and balanced. Others are bitter, dull or simply disappointing. The surprising part is that a higher price doesn’t always guarantee a better experience. Many of us have paid premium prices for matcha only to be left underwhelmed. Sometimes it’s too bitter. Sometimes it’s too weak or overly milky. Sometimes it simply isn’t prepared the way we’d like it. More often than not, the final drink is out of our control.
That’s where Bare Bisque began. We wanted to make quality matcha more accessible while giving people the freedom to enjoy it exactly as they like it. When you prepare matcha at home, you’re in control. The strength, the milk, the sweetness and the temperature can all be tailored to your preferences, allowing you to create the matcha you look forward to drinking every day. That’s why we source our first harvest matcha from Uji, Japan and focus on the details that contribute to a smoother, more balanced cup.
Sourced from Uji, Japan
When sourcing our matcha, flavour came first. We wanted a matcha that was smooth, vibrant and balanced, with natural sweetness and minimal bitterness. That’s what led us to Uji, Kyoto. Widely regarded as one of Japan’s most respected tea-growing regions, Uji’s fertile soil, humid climate and generations of tea-growing expertise have helped shape its reputation for exceptional matcha. The result is a matcha with the flavour profile that we genuinely look forward to drinking every day.
Leaves Grown for Flavour
Our matcha is made from first harvest leaves, picked during the first flush of spring. Before harvest, the tea plants are shaded from direct sunlight, a traditional practice that increases chlorophyll and preserves amino acids within the leaves. The result is a matcha with a vibrant green colour, natural sweetness, rich umami depth and a smooth, balanced finish.
Traditional Stone Milling
After harvest, the tea leaves are carefully processed and stone-milled into an ultra-fine powder. Stonemilling is a traditional method that slowly grinds the leaves between granite stones. Unlike faster industrial processing methods, the slower milling process helps minimise heat generation, which can affect the flavour and aroma of the tea. The result is an exceptionally fine powder with a smooth texture, helping to preserve the vibrant colour, natural sweetness and rich umami character that define high-quality first harvest matcha.