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FKRŌ sources from family farms in Japan, stone-grinds at 30g/hr — while others grind at 2kg/hr — and air-freights monthly so what arrives in your tin is as fresh as the supply chain allows. No shortcuts. No compromises.

Here can be a brief but clear response to the question, giving customers a quick answer without unnecessary details.

It depends on the flavor profile you're after. Each product in the FKRŌ range has its own character — some lighter and sweeter, some bolder and richer. Check the tasting notes on each product page, or reach out and we'll help you find the right fit.

FKRŌ's core ceremonial line — including the Saemidori, Okumidori (Kagoshima), Tea Master's, and Pinnacle Okumidori Ceremonial Reserve — is USDA certified organic, grown without synthetic pesticides or fertilizers on family farms in Japan. The Samidori and Tsuchiyama Limited Reserves are conventionally grown, crafted to the same first-harvest, stone-ground standards. No fillers, no additives, nothing added — across the entire range.

First harvest means the leaves are picked in early spring — the very first flush of the season. These leaves carry the highest concentration of L-theanine, chlorophyll, and natural sugars, which is why first-harvest matcha is naturally sweeter, smoother, and more vibrant in color than later harvests.

Properly prepared, it shouldn't. Use water at 70 to 75°C rather than boiling — boiling water destroys chlorophyll and degrades L-theanine, one of the most common causes of bitterness in homemade matcha.

A typical serving of ceremonial matcha (2g, about one teaspoon) contains roughly 60–70mg of caffeine — about half to two-thirds of a cup of coffee. Because matcha also delivers L-theanine, the caffeine is absorbed more gradually, giving calm, sustained energy rather than a spike and crash. Exact content varies naturally by cultivar, harvest, and how much powder you use. Hojicha is significantly lower in caffeine due to roasting.

Yes. Whisk your matcha with a small amount of hot water first to form a concentrated base, then add steamed oat or whole milk. This gives a smoother, more evenly blended latte than adding powder directly to milk.

Ceremonial matcha is shade-grown, stone-ground, and whisked with water — generally best for mornings. Hojicha is roasted green tea, naturally lower in caffeine and well suited to afternoons or evenings. The Mushroom blends add functional mushrooms to either base for
additional support.

Keep the tin or pouch sealed in a cool, dry place away from direct sunlight, heat, and strong odors. Matcha oxidizes once exposed to air, so reseal it properly between every use.