Ceremonial grade · Stone ground · Uji, Kyoto
Koharu Matcha
The daily matcha ritual that actually tastes good. Vivid, smooth, and never bitter. The matcha we pour at every Pour & Pulse event, now on your counter.
Uji, Kyoto
First flush 2026
Ceremonial grade
Stone ground
Ships fresh from LA
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Why it matters
Matcha is alive. Fresh matters.
Real matcha is a fresh food. Within weeks of opening it fades from vivid green to dull, and the sweetness turns bitter. A giant bag on a shelf is already past its best by the time you reach the bottom. Koharu is stone ground in small batches and sealed in a tin, so every bowl tastes the way matcha is supposed to.
A stale bag
Months old and oxidized. Dull color, chalky texture, and that bitter bite people wrongly blame on matcha itself.
A fresh Koharu tin
Vivid green, smooth, and naturally sweet. This is what people mean when they say good matcha.
In the tin
Uji, Kyoto. First flush.
Origin
Uji, Kyoto
Harvest
First flush 2026
Grade
Ceremonial
Grind
Stone ground
Net weight
30g, about 10 drinks
Caffeine
Clean and steady
Never made matcha? 60 seconds.
One tool, one whisk, and you are done. Here is the whole thing.
01
Sift
Sift 1 tsp, about 3g, into your cup. Sifting is the secret to no clumps.
02
Add water
Pour 2 oz, 60 mL, of hot water at 175F, 80C. Not boiling, or you scorch it.
03
Whisk
Whisk briskly in a W or M motion for 20 to 30 seconds, until fine foam forms.
04
Sip or latte
Drink as is, or add 6 to 8 oz milk. For iced, whisk hot first, then pour over ice.
What it actually tastes like
Sweet and creamy with a clean, grassy finish. No chalk, no bitterness, no sludge at the bottom of the cup. Smooth enough to sip on its own, rich enough to carry a latte. If matcha has ever tasted bitter to you, it was not this.
Hot
Classic, whisked, pure.
Iced
Whisk, then pour over ice and milk.
Latte
Your everyday go to.
Blended
Into smoothies and desserts.
Why people drink it
Calm energy, no crash.
Clean energy
A smooth lift without the coffee jitters or the afternoon crash.
Calm focus
Matcha's natural balance of caffeine and amino acids keeps you steady, not wired.
Antioxidants
Ceremonial green tea, full of the good stuff, in every bowl.
A ritual
Ninety seconds that make the whole day feel a little more handled.
The Pour & Pulse difference
The matcha we pour at every event.
This is not a white label tin with a logo slapped on. Koharu is the exact matcha we serve to hundreds of people at Pour & Pulse events across Los Angeles. It has to be good enough for a room full of matcha lovers before it earns a place in yours.
Koharu vs a grocery bag
Koharu
Grocery matcha
Freshness
Small batch, sealed tin
Mass bagged, months old
Grade
Ceremonial, first flush
Culinary or unlabeled
Origin
Uji, Kyoto
Often unspecified
Taste
Smooth and sweet
Bitter and chalky
Backed by
Poured at our events
A label
What people say
Questions, answered
Yes. Koharu is first flush, ceremonial grade matcha stone ground in Uji, Kyoto, the region most associated with the best matcha in Japan.
No. Bitterness comes from old or low grade matcha, or water that is too hot. Koharu is fresh and smooth, and our 60 second guide keeps it that way.
A 30g tin is about 10 drinks, roughly a month at one a day. Drink more and the Club sends two tins monthly.
Less than coffee, and steadier. Matcha gives a clean, calm energy without the spike and crash.
Sealed to stay fresh and shipped from Los Angeles. Club subscriptions ship free.
Anytime, from your account. Skip a month, pause, or cancel with no fees.
Your daily ritual is one tin away.
Vivid, smooth, never bitter. Ships fresh from Los Angeles.
