Mori Matcha Strainer
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Mori Matcha Strainer
Fine-mesh stainless steel sifter that eliminates matcha clumps for smooth preparation.
€5,95
Fine-mesh stainless steel sifter that eliminates matcha clumps for smooth preparation.
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"Our matcha is grown by small family farms in Uji who care for the land and honour tradition in every harvest.
The first harvest comes just once a year. Milled only when we order — so you taste spring fresh, all year round."
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The Mori Matcha Strainer is an indispensable tool for achieving lump-free matcha. By pressing powder through its ultra-fine mesh, you break up static-charged clumps that form during storage and transport.
It's best to sift 2g of matcha directly over your bowl before adding water. This creates a uniform powder bed that whisks instantly into a creamy suspension without grit.
Tap the strainer gently against the bowl's edge rather than scraping to avoid damaging the mesh, and clean it immediately after use under hot water. -
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Our promise
Matcha as it should be
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Milled Fresh, Kept Cold
Cold-stored as leaf at the farm, stone-milled when we order, kept cold until it ships. That's why the green stays this green.
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Steamed, Not Roasted
Traditional Japanese steaming stops oxidation the moment the leaves are picked — that's what keeps the taste smooth and the green vibrant.
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Whole-leaf antioxidants
You drink the entire stone-milled leaf, not a steeped-and-discarded infusion — all its catechins and L-theanine, not a fraction.
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Grown in Uji, Kyoto
Japan's most celebrated matcha region. Every leaf comes from growers we know — traceable to where it's grown.
The Producer
Uji, Japan
For centuries, Uji has been Japan's most celebrated matcha region. The green tea powder cultivated and stone-milled here is prized worldwide for its vibrant emerald color, rich umami, and gentle, bitter-free taste.
That's no coincidence: misty mornings, fertile soil, and an ideal climate, combined with traditional shade-growing, have produced tea of exceptional quality here for generations.
Common Questions
Transparency is at the heart of our ritual. If you have further questions, our team of tea masters is ready to help
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Ceremonial grade is made from spring's first harvest — young, tender leaves that are stone-milled into a smooth, naturally sweet matcha. It's meant to be enjoyed
pure or in a latte. Culinary grade is picked later in the season, giving it a
bolder, more robust flavor that holds its own in baking, cooking, and blending.
Neither is better — they're made for different moments. If you're new to
matcha, our ceremonial grades are the place to start. -
Airtight, cool, and dark. Matcha's enemies are oxygen, light, heat, and time — so keep
the lid tightly closed and store your matcha in the fridge: that's where it
stays at its best the longest. Once opened, matcha is at its finest within one
to two months. That's also why we sell sizes you'll actually finish: fresh
matcha is better matcha. -
No — a bowl of matcha contains roughly half the caffeine of a cup of coffee. But
it works differently: matcha's caffeine comes paired with L-theanine, an amino
acid that slows its release. Instead of a quick spike and a dip, you get
steady, calm focus over several hours. It's why for many people, matcha has
become the afternoon drink coffee can't be. -
The traditional tools make a real difference: a bamboo whisk (chasen) creates the
fine, creamy foam that makes matcha special, and a wide bowl (chawan) gives you room to whisk it properly. Want to start as simple as possible? Then the whisk
is our first recommendation — any wide cup or bowl works to begin with. Our
sets include everything for the full ritual.