Honestly? It started as a business idea.
…then we got picky.We thought matcha was a good business opportunity. We didn’t expect it to turn into a year of tasting, comparing, questioning and looking much closer at what actually makes a great cup.
A year of looking closely.
…and a lot of whisking.We tasted our way through Japan.
We sampled more than twenty matchas from Uji, Wazuka, Shizuoka and Kagoshima. Some were single cultivars like Okumidori, Samidori, Goko, Asahi and Yabukita, others blends of several. With matcha in short supply, even getting samples took effort.
We tasted what Doha already had.
We bought the matchas already sold here and put them on the same table. Not to tear anyone down, but to understand exactly where Miro should sit.
We chose our two.
Both built on Samidori, a classic Uji cultivar known for deep umami and a bright green colour. One bold enough for milk, one smooth enough for both.
Then we put them to the test.
Eleven people, from regular matcha drinkers to first-timers, tasted our two blind, next to five other matchas sold in Doha. Deluxe Blend came first, and Morning Whisk joint second.
What our tasters wrote.
straight from the blind tasting sheets“My favorite one. Nice fresh aftertaste.”
“I LOVEEE its matcha flavor, fresh.”
“This is a great balance.”
“Flavors rich before & after milk.”
That’s when it stopped being just a business idea.
We’d spent a year looking for a matcha we could stand behind, not just one that would sell. Then we put our own picks to the test, and they held up.
So we put them in a tin.