Ceremonial Matcha White Chocolate is a white chocolate bar made with Peruvian cocoa butter and first-harvest matcha from Uji, Kyoto — stone-milled, and used in the same year it was harvested.
Matcha degrades fast. Colour fades and bitterness sharpens within months of milling, so the harvest year matters as much as the grade. We use first-flush (ichibancha) matcha from Uji, stone-milled, in the same year it was picked — which is why this bar tastes sweet and grassy rather than dusty.
A note on the name: "ceremonial grade" is an unregulated marketing term with no legal definition in Japan. We use it because it's what the category uses — but judge the harvest, the region and the year instead.
Cocoa butter origin: Peru
Matcha: Uji, Kyoto — first harvest, stone-milled, same-year
Tasting notes: Classic matcha, a hint of seaweed, toasted rice
