Ceremonial-grade, stone-milled
Matcha, the way it was meant to be.
Small-batch matcha from Japan's oldest growing regions, whisked the traditional way.
Why Sina
Grown for stillness, not speed.
Most matcha sold outside Japan is bitter, over-processed, or cut with lower-grade leaf. Sina is sourced directly from small farms, stone-milled in small batches, so every scoop is smooth, vegetal, and naturally sweet.
No sugar. No shortcuts. No filler leaf.
The ritual
Slow down. Whisk well.
i.
Sift
Sift 3g of matcha into your bowl to break up clumps before water touches it.
ii.
Whisk
Add hot, not boiling, water. Whisk briskly in a W motion until it foams.
iii.
Sip
Drink while the foam holds — matcha is best enjoyed slowly, and right away.
Direct from small Japanese farms
Stone-milled in small batches
No additives, ever