How to Make Ceremonial Matcha: A Kyoto Tea Experience in Vancouver

A Firsthand Introduction to Ceremonial Matcha

In Japan, matcha is more than just a drink, preparing it is a mindful ritual.

I came to the Nikkei National Museum & Cultural Centre in Burnaby to learn how ceremonial matcha from Kyoto tea farms is traditionally prepared and to discover how Mori Matcha helps connect Canadians with authentic Japanese tea traditions. Before we whisked the first bowl of matcha, the inviting aroma of Hōjicha filled the room — a roasted green tea known for its warm, comforting fragrance.

Hōjicha is made by roasting tea leaves or stems. Here, the stems of shade-grown Gyokuro plants are roasted, creating a refined caramel-like aroma with little bitterness. Roasting lowers caffeine levels and softens the flavour, so hōjicha is often enjoyed later in the day.

The gentle aroma in the room set the stage for exploring the deeper story behind ceremonial matcha, a tradition rooted in Kyoto’s historic tea culture.

Why Kyoto Tea Is Considered the Heart of Japanese Matcha

For centuries, Kyoto has been regarded as the birthplace of Japan’s finest matcha.

The nearby tea-growing region of Uji, just south of Kyoto, became famous for producing exceptional tea as early as the 13th century. Buddhist monks brought powdered tea from China. Over time, this practice evolved into the formal Japanese tea ceremony, called chanoyu.

Over generations, Kyoto tea farmers refined the techniques for producing ceremonial matcha.

Several weeks before harvest, tea plants are shaded from direct sunlight. This process increases chlorophyll and amino acid levels in leaves. It creates the vivid green colour and natural umami flavour found in high-quality matcha.

The most prized harvest is the first flush of spring leaves, known as ichibancha. These tender leaves are steamed, dried and slowly stone-ground into an ultra-fine powder.

This traditional method retains both flavour and nutrients. It also produces the smooth ceremonial matcha used in Japanese tea preparation today.

For tea drinkers in Japan, Kyoto matcha is an authentic symbol of the craft, known for its unsurpassed quality and centuries-old tradition, a key takeaway for those seeking genuine matcha experiences.

Mori Matcha: Connecting Vancouver With Kyoto Tea Farmers

During my visit, I learned more about Mori Matcha, founded by Keiya Morikawa and his wife, Katrina Novo.

Their goal is to connect Canadian tea drinkers directly with small, family-run tea farms in Kyoto. They also strive to preserve the traditions behind ceremonial matcha.

Living in Canada, Morikawa noticed that many locally available matcha products lacked the depth and aroma he associated with authentic Japanese tea.

Mori Matcha avoids large distributors. Instead, it works with Kyoto growers to ensure ceremonial-grade matcha reaches Canada with its quality and character intact.

For Morikawa, tea also holds personal significance.

During a particularly busy period of life, coffee and alcohol helped him keep pace with a demanding schedule. But neither offered the sense of balance he was searching for.

Drinking tea, especially hōjicha, in the evenings became a quiet reset.

That experience became the foundation for Mori Matcha’s mission: to connect Canadians with authentic Japanese tea traditions and offer a meaningful ritual amid the pace of daily life.

Mori Matcha was founded by Keiya Morikawa and his wife, Katrina Novo. Photo: Wendy Nordvik-Carr©

How to Make Ceremonial Matcha the Traditional Way

One of the highlights of the visit was learning how ceremonial matcha is traditionally prepared.

1. The process begins by sifting one to two teaspoons of ceremonial matcha powder into a bowl to remove any clumps.
2. Next, add about two ounces of hot water at approximately 175°F (80°C). Water that is too hot can make matcha bitter. Overheating also diminishes its delicate flavour.
3. Using a bamboo whisk, or chasen, whisk the tea briskly in a gentle “W” motion until a light foam forms across the surface.

The finished matcha is smooth, vibrant and balanced, illustrating how traditional preparation preserves quality and connects drinkers to Japanese culture.

How to Make Matcha Tea. Photo: Wendy Nordvik-Carr©

How to Make Matcha Tea: an authentic Kyoto tea experience. Photo: Wendy Nordvik-Carr©

Melanie Lonond and her mother, Wendy Nordvik-Carr, enjoy an authentic Kyoto Mori Matcha tea experience. Photo: Melanie Lomond©

A Strawberry Matcha Discovery

While the traditional preparation was fascinating to learn, one of the most enjoyable discoveries was Mori Matcha’s Strawberry Matcha.

Unlike ceremonial matcha, which is whisked in the traditional style, this blend is meant to be enjoyed more casually. You can simply stir it into hot water with a spoon.

The strawberry flavour softens matcha’s natural earthiness and delivers a fruity aroma, making it especially approachable for those new to matcha.

You can enjoy it hot or iced. It also mixes well with milk or can be sprinkled over vanilla ice cream or yogurt.

My daughter Melanie and I enjoyed the flavour so much that we brought some home.

Why Visitors Wear White Socks in a Tatami Room

Later in the visit, I entered the tatami room, a quiet space used for traditional tea ceremonies.

Before entering, visitors remove their shoes and wear clean white socks. Often, traditional split-toe tabi are worn. This practice reflects an important part of Japanese etiquette.

Tatami mats are made from woven rush straw. They are delicate and symbolic. Historically, they formed the living surface of a room. People sat, shared meals and slept on them.

Because the mats are easily damaged and represent an important part of Japanese interior culture, maintaining cleanliness is essential. Wearing clean socks protects the tatami and shows respect for the traditions associated with the space.

It is a small gesture, but it highlights how Japanese tea culture centers on mindfulness.

Writer Wendy Nordvik-Carr sits in the Tatami Room at the Nikkei National Museum & Cultural Centre in Burnaby after learning how to make authentic Kyoto Matcha tea. Photo: Melanie Lomond©

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Visiting the Nikkei National Museum & Cultural Centre

Experiences like this highlight the role the Nikkei National Museum & Cultural Centre plays in sharing Japanese culture in Metro Vancouver.

The centre was created to preserve and share the history and heritage of Japanese Canadians and Japanese culture in Canada.

Throughout the year, the Nikkei Centre hosts market days, craft fairs, workshops, and culinary events. These activities offer visitors opportunities to explore Japanese traditions in engaging ways.

If you visit, be sure to stop by SuzuYa Japanese Food Store inside Nikkei Place, where you’ll find a wonderful selection of Japanese ingredients, snacks and specialty foods.

Together, the museum, cultural programs and local shops create a space where visitors can discover Japanese culture in Vancouver, strengthening the centre’s role as a bridge to tradition and community.

A Quiet Ritual Worth Rediscovering

Through Mori Matcha, Keiya Morikawa and Katrina Novo are helping Canadians reconnect with the traditions behind one of Japan’s most revered teas while supporting the Kyoto farmers who continue to cultivate it.

In a world that rarely slows down, whisking a bowl of matcha offers something rare.

A moment of focus.

And sometimes that small ritual is exactly what we need — a simple way to refocus and find calm in our everyday routines.

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Wendy Nordvik-Carr was a guest at the Mori Matcha Tea Ceremony at the Nikkei National Museum, which did not review this story.