Limited Harvest
Each harvest is limited — Shoukun ships while current-season stock lasts.
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Chef-Selected
Shipped From Kyoto
First-Harvest Uji
10th-Dan Appraised
Chef-Selected
Shipped From Kyoto
First-Harvest Uji
10th-Dan Appraised
Culinary grade — Uji, Kyoto
Shoukun.
Built to cut through milk and sugar. Most people worry matcha disappears once you add cream or sweetness — Shoukun doesn't. Clean flavour, a touch more bitterness, a crisp, snappy aroma.
First-harvest, Uji
Chosen by a Michelin chef
Appraised by a 10th-Dan tea master
Built for the kitchen
Pricing
Choose your pouch
Single Pouch
$33.00
50g — about a month of daily lattes
Save 10%
10-Pack
50g × 10
10% off, applied automatically at checkout
Why Majicha
Quality, redefined.
Freshness
Shipped direct from Japan, harvest to your door.
Craft
Stone-milled in small batches, the traditional way.
Terroir
Grown in Uji, Kyoto — a region defined by its soil and climate.
Grading
Every batch appraised by a 10th-Dan tea master.
Reviews
What people are saying.
★★★★★
Great product Absolutely love this!!
L***B
ID
★★★★★
Stunning Matcha Sophisticated flavor with a perfect balance of umami and richness. I love this!
K***C
US
★★★★★
Love it! A stunning Ceremonial Grade Matcha! It has such an elegant and gentle taste. I love that it's versatile enough for both Usucha and Koicha. It's become a daily favorite for my tea rituals.
S***S
US
In the kitchen
One matcha, many kitchens.
Lattes & drinks
Holds its color and flavor against milk and ice.
Ice cream & custards
Balances cream and sugar instead of getting lost in it.
Cakes, bread & pastry
Bakes true — flavor survives the oven.
The difference
Chosen the way a chef chooses.
| Majicha | Mass-market matcha | |
|---|---|---|
| Harvest | First-harvest, Uji | Often later harvests, blended origin |
| Selection | Chosen by chef, appraised by a 10th-Dan tea master | Graded for volume, not flavor intent |
| Flavor under heat/milk | Bold, clean — built to carry | Frequently flattens or turns bitter unevenly |
| Best use | Lattes, baking, desserts | Usually formulated for one use only |
The founder
"I've cooked in kitchens across the world. This is the only matcha I drink every morning."— David Myers, Michelin-starred chef Read our story
A note from David Myers
Why I put my name on this.
I've spent my career in kitchens that take one ingredient at a time seriously — the fish, the butter, the rice. Matcha never got that treatment where I was working.
Shoukun is what happens when you apply the same standard to matcha that we apply to everything else on the pass. It's first-harvest, from Uji, and every batch is appraised by a tea master.
This isn't a wellness product to me. It's an ingredient I trust enough to build a menu around, and now, a company around.
David Myers
Michelin-starred chef, founder of Majicha
Trusted by cafes and restaurants worldwide
Before you order.
How should I store it?
Keep it sealed, cool, and dry, away from heat, humidity, and strong odors to protect the color and flavor.
How much matcha do I use per drink?
2g of powder to 80–100ml of water at 80°C, brewed for about 15 seconds, is the base ratio — adjust slightly for a stronger or milder cup.
Is Shoukun ceremonial grade?
o — Shoukun is a culinary/professional grade, chosen for how it performs in lattes, baking, and desserts rather than for whisking on its own.