Frequently asked questions
What makes Idle Hour matcha different from what I'd find in a supermarket?
Most matcha on the market is culinary grade — fine for lattes and baking, but not designed to be enjoyed on its own. Ours is ceremonial grade, sourced in small batches directly from Japanese farms. The difference is immediate: a vibrant green colour, a smooth umami-rich flavour, and none of the bitterness you might associate with matcha. If you've only ever tried matcha in a café, this will feel like a different drink entirely.
Where does your matcha come from?
We work directly with small farms in Japan, including growers in Uji and Kagoshima — regions with generations of expertise in shade-grown tea cultivation. Each batch is numbered and traceable to its origin, harvest season, and cultivar. We'll always tell you exactly what you're drinking.
What does "ceremonial grade" actually mean?
There's no universal standard, which is why the term gets misused. For us, it means stone-milled matcha made from the youngest, most tender tea leaves, shade-grown for a minimum of three weeks before harvest. It should taste clean and layered — not dusty or astringent. We select our matcha to that benchmark, not a label.
How should I store my matcha?
Keep it sealed and away from light, heat, and moisture. Once opened, store it in the fridge and aim to use it within four to six weeks for the best flavour. Our tins are designed to protect the matcha, but freshness matters — it's a living product, not a pantry staple.
Do I need special equipment to make matcha?
A bamboo whisk (chasen) and a bowl (chawan) will give you the best results — they exist for a reason. But we'd rather you drink good matcha with whatever you have than wait for the perfect setup. A small whisk or even a milk frother will work. What matters most is the matcha itself and a moment of attention.
How do I prepare matcha?
Bring water to the boil, then set it aside for a few minutes until it reaches around 80°C — the temperature that coaxes out flavour without bitterness.
Sift 2g of matcha (roughly two scoops of your chashaku) directly into your bowl. Sifting breaks up any clumps and makes for a smoother bowl.
Pour 65g of water over the powder. Using your chasen, draw slow "W" shapes through the liquid until the matcha is fully incorporated, then pick up the pace — vigorous whisking for around 20 seconds will bring up a foam. Ease off at the end, lifting the chasen to just below the surface to finish with a fine microfoam.
Drink as it is, or add your milk of choice.
Where do you ship to?
We currently ship across the United Kingdom only. We're a small operation and want to ensure every order arrives in excellent condition. International shipping is something we're exploring for the future.
How long does delivery take?
Orders are dispatched within one to two working days. Standard delivery within the UK typically takes two to three working days after dispatch. You'll receive tracking details by email once your order is on its way.
What if my order arrives damaged?
Get in touch with us at yuriy@idlehourmatcha.com with a photo of the damage, and we'll sort it out. We pack everything carefully, but things happen — and we'll always make it right.
How can I get in touch?
Drop us a note at yuriy@idlehourmatcha.com. We read everything and respond personally.
