KYŌ-KLUB · Kinkerstraat 334, Amsterdam
The Café That Lives and Breathes Matcha
The Matchacursus certification is built by the same team that sources, prepares, and serves authentic Japanese ceremonial matcha to guests every day. What we teach in the masterclass, we practice at the café.
KYŌ-KLUB
Kinkerstraat 334
Amsterdam
800+
Years of Uji Tea Heritage
The Source
Eight Hundred Years of Tea Heritage, Sourced Directly
Uji, a small city just south of Kyoto, has been defining Japanese tea culture for over 800 years. Its microclimate of cool mountain air, morning mist from the Uji River, and mineral-rich clay soil creates growing conditions that no other region has managed to replicate. The tea farmers of Uji have refined their craft across generations, producing matcha that is simply not comparable to commodity-grade alternatives.
KYŌ-KLUB sources ceremonial-grade matcha directly from Uji, with no intermediaries. We taste every batch, know the farms, and only work with matcha that meets the standard we hold to at the café every single day.
The Craft
Stone-Ground. Slow. Uncompromising.
True ceremonial-grade matcha is stone-ground, slowly and at low speed. A traditional granite mill can take up to an hour to produce just 30 grams of finished powder. That slowness is intentional: low heat preserves the L-theanine, antioxidants, and chlorophyll that give ceremonial matcha its vivid color, layered flavor, and smooth umami finish.
What results from that process is a powder that behaves differently when whisked. Silkier, more cohesive, with a natural sweetness that lower-grade matcha simply cannot produce. Recognizing that difference, understanding why it exists, and knowing how to work with it is a core part of what we teach in the masterclass.
The KYŌ-KLUB team works across the full spectrum of Japanese tea, including hojicha and kocha, which means the certification draws on a broader understanding of tea culture, not just matcha in isolation.
30g
Per hour from a stone mill
The Certification
You Learn From People Who Taste It Every Day
Most tea and matcha education is theoretical. The Matchacursus masterclass is different because it comes from people who source, taste, prepare, and serve ceremonial-grade matcha to hundreds of guests every week. When we discuss quality levels in the session, we are not reading from a standard syllabus. When we show the difference between ceremonial and culinary grade, we do it in a cup, side by side.
That grounding in daily café practice is what makes the certification meaningful. Our students learn from practitioners who have already worked through the challenges new café owners face: finding reliable sources, training staff consistently, and presenting matcha in a way that genuinely sells. The masterclass brings those real-world answers into the room.
Come Find Us, or Bring the Expertise to Your Café
Book a Matchacursus masterclass and learn from the team behind KYŌ-KLUB, or visit us at Kinkerstraat 334 to experience authentic ceremonial matcha in practice.