Nokori (残り) in Japanese means “remaining” or “leftover.”

Nokori Matcha is a small passion project, rooted in my morning ritual of whisking matcha. It’s become my way of slowing down and being present.

Welcome to our quiet corner, where things move a little slower and moments linger a little longer. I’m so glad you’re here :)

Frequently Asked Questions

Where do you source your matcha?

All of Nokori’s matcha is sourced from Japan. While the specific region may vary, our goal is to showcase matcha from different areas so you can experience the unique flavors and characteristics each region has to offer.

How should I store my matcha?

We recommend keeping the matcha powder in the silver foil pouch it comes in, along with the oxygen absorber, to minimize air and moisture exposure and slow down oxidation. Store it inside the airtight tin container in a cool, dry place to maintain maximum freshness.

Is your matcha ceremonial grade?

While “ceremonial grade” is a marketing term, Nokori Matcha is made from first harvest tencha leaves—shade-grown, steamed, and stone-ground—ensuring very high quality and a smooth, vibrant matcha that’s perfect on its own or in lattes.

What are ways to prepare my matcha?

For Usucha (traditional whisked matcha):
  1. Sift 2g (1 tsp) of matcha into a bowl.
  2. Add 60–80ml of hot water (~80°C).
  3. Whisk briskly in a zigzag (M or W) motion until frothy on top.
For a Matcha Latte:
  1. Sift 3-4g of matcha into your bowl or cup.
  2. Add 9ml of room temperature water and mix to form a smooth paste.
  3. Pour in 30ml of hot water (~80°C) and whisk until frothy.
  4. Pour over 90–100ml of milk. Enjoy hot or over ice for a refreshing iced latte.