Matcha that's
actually good
in a latte.

One product. One job. We made a matcha that tastes incredible with milk — and we're honest about everything else.

$79.99 / The Balanced Can
✓ Paperboard tin, no metal ✓ Ships across Canada$0.53/g
ninetofive matcha the big can — 100g
made for milk →
← 100g · ~30 lattes

Most matcha brands tell you their tin is good for everything.
We're going to do the opposite.

our whole thing

Six honest things about the big can.

Built for the latte.

We picked leaves with body, not just brightness. The kind that punch through milk instead of disappearing into it.

01

Don't drink it as usucha.

Whisk it with hot water on its own and it's… fine. Grassy, a bit blunt. There are better matchas for that. This isn't one.

02

Definitely not koicha.

Koicha needs a single-cultivar, shade-grown ceremonial blend. The big can is none of those things. Please don't.

03

Tastes like it was made for oat.

Because it kind of was. We tested every batch with whole milk, oat, and 2%. If it didn't sing in all three, we tossed it.

04

Paperboard, on purpose.

Metal tins are pretty. Paperboard composts. The matcha inside sits in a sealed inner liner — it's still fresh, just less landfill.

05

One product. That's it.

We're not a 'matcha library'. We make one tin we'd actually drink every morning, and we'll keep making it until it's perfect.

06
the 60-second latte

How to make the big can sing.

No bamboo whisk required. No matcha sommelier. Just three steps and a mug you like.

  1. 1

    Spoon

    One heaping teaspoon (~3g) into your cup. No sifting required, but go ahead if it's your love language.

  2. 2

    Splash

    Add 30ml of just-off-the-boil water. Whisk, stir, or shake until smooth — no lumps, no fuss.

  3. 3

    Steam

    Pour over steamed milk. Oat is our house pick. Sweeten if you want; it's your kitchen.

questions, fairly asked

The obvious ones first.

Is this ceremonial grade?
Honestly? It depends who you ask. We don't love the word — most 'ceremonial' claims aren't regulated. We'll just say: it's high-grade, single-origin, and built to taste great in milk. If a sommelier sniffs at it, that's fine.
Why only one product?
Because making one thing very well is hard, and making twelve things well is harder. We'd rather you trust the can on your shelf than wonder which of our SKUs to pick.
Where does it come from?
A small grower cooperative in Kagoshima, Japan. We pick leaves later in the season for fuller body — the kind of flavor that holds up against milk fat.
Can I drink it straight?
You can. We'd rather you didn't. It's not what we built it for, and there are matcha makers who do that better than us. Buy theirs for that. Buy ours for lattes.
Why paperboard?
Less waste, fully home-compostable outer. The matcha sits in a sealed foil liner inside — same freshness, fraction of the landfill.
Will you do a bigger size?
Maybe. The big can is already the big can. If enough people ask, we'll think about a bigger big can. (The bigger can?)