We built Ascent Tea for the kind of matcha we want every day: smooth with milk, quick to make, and easy to take anywhere.
A great cup of matcha shouldn’t feel like a project.
We started making matcha at home years ago, whisking it the traditional way with a chasen and bowl. We loved the ritual, but most mornings we just wanted a great cup without the ceremony.
Why Sticks
Once a tin of matcha is opened, it naturally starts to oxidize - the color fades and the flavor shifts over time. Our sticks solve this by keeping each serving individually sealed, so the last stick tastes as fresh as the first.
Sticks are portable too - toss a few in your bag and you have great matcha wherever you go.
Always Exploring
We’re always experimenting with new flavors. Strawberry matcha was the first, and we have a running list of ideas we’re testing at home.
When something is good enough to share, we’ll add it to the lineup. No rush, no filler - just flavors we genuinely love.
Where It Comes From
Our matcha is sourced in Japan and chosen for how it tastes in everyday drinks: over ice, with milk, and without fuss.
We keep a full set of traditional tools at home, not because we need them for every cup, but because they connect us to the craft behind the powder.
Morning matcha with breakfast
Our matcha corner
Matcha on the go
An evening of experimenting with matcha, boba, and strawberryAscent Tea grew out of wanting to make our daily matcha routine easier to share.
Homemade boba milk tea night
Testing new flavor ideasPerfectly portioned, no measuring needed. Easy to keep at your desk, in your bag, or wherever you want a cup.
Shake it, whisk it, or stir it. The hard part is already done.
First-harvest, shade-grown, stone-ground Japanese matcha.
No artificial flavors, colors, sweeteners, or preservatives.