Learn the fundamentals of matcha powder
Matcha powder is essentially made from powdered tea leaves, but there are a lot of steps that need to be taken in the production process to ensure that the matcha tastes good.
In order to produce a smooth and naturally sweet matcha tea, the tea plants need to be shaded for 3 weeks prior to the harvest. Then, the top 3 leaves of the tea plant are selected, as these have the best flavor. The stems need to be removed from these leaves before they are ground into a fine powder. To produce a premium matcha, the leaves need to be ground in a large granite mill, which takes a full hour just to produce 50 grams of precious green matcha powder.
We source our matcha powder and accessories from reputable Japanese farmers and artisans
Our matcha powder and accessories are ethically sourced from small farmers and artisans all across Japan. We meet each of the farmers we work with in person to learn about how the teas are made and the exceptional level of care taken during their production. The farmers we work with produce teas without the use of pesticides or chemicals
What does matcha powder taste like?
In one word, "singular". The flavor of matcha is unique, and unlike anything you have likely taste before. The consistency is thick and milky, and the flavor has notes of steamed vegetables and even a hint of seaweed. This may sound off-putting at first, but once you develop a taste for it, you will begin to crave the powerful flavors of matcha tea!
Our matcha powder is 100% pesticide free
When we source matcha, we make sure to only work with farmers that produce a pure powder without pesticides. When we visit the tea fields, we like to see all the steps farmers take to not only produce great tasting matcha, but also do so without harming the local ecosystem. These pesticide free matcha fields are abuzz with activity, with different types of insects, birds and even mammals making themselves feel at home between the rows.
Ceremonial gradeShop Ceremonial Matcha
Ceremonial grade matcha is meant to be drunk plain, without adding milk or sugar. This matcha powder will undergo the full production process, and as a result it will have a natural sweet and smooth flavor with less bitterness.
Latte grade matchaShop Latte grade matcha
This matcha powder is a less expensive version and it is intended to be mixed with milk and sugar. These matchas are usually made from later harvests, so the nutrient profile is lower. They have a powerful flavor to them that is a nice compliment to some oatmilk and sweetener.
The bamboo matcha whisk or chasen is perhaps the most recognizable matcha utensil. This whisk is made out of a single piece of bamboo and the 100 small bristles move through the water to aerate the tea, creating a nice foam on top. Although this tool has been used for hundreds of years, it is still the best when it comes to creating nice foamy bowls of matcha.
The chawan or matcha bowl is the second most famous of the matcha utensils. This bowl is designed with steeper sides to make it easier to whisk the tea without spilling. It also is made from a thick clay that can keep the matcha warm for a longer time as long as you preheat it beforehand.
This bamboo spoon is specifically designed to scoop matcha powder. It has more of a vertical design, making it easier to get the tea out of cylindrical containers like the matcha tin or the tea caddy (natusume)
Watch how make the perfect bowl of matcha step by step
Step 1 - Get ready to sift
Place a metal sifter over a bowl (an optional step to remove clumps)
Step 2 - Sift the matcha sample
Take out 2 grams of matcha powder from the tin and scoop it into the sifter
Step 3 - Push the remaining matcha
Use the chashaku spoon or a regular spoon to push the matcha powder through the metal sifter and remove the clumps
Step 4 - Check the sifter
Tap out the metal sifter to make sure all the matcha powder ends up at the bottom of the bowl
Step 5 - Pour a tiny bit of warm water
Pour in a tiny bit of warm water, just enough to mix the matcha into a paste (another optional step to remove clumps in the tea)
Step 6 - Mix the matcha
Mix the matcha into a thick paste or “koicha” and make sure to smooth out any clumps that form
Step 7 - Add 100ml of warm water
Add in 100ml of warm water (subtract the amount used to make the paste) at a temperature of 140-175 degrees fahrenheit
Step 8 - Gently mix the matcha
Mix the matcha powder into the bowl so it is all combined with the water and make sure to scrape off the sides and the bottom of the bowl with the bamboo whisk or chasen
Step 9 - Whisk the matcha
Whisk the matcha with quick, zigzag motions using your wrist. Once you get the technique down, you should be able to produce a bright green foam on top of the tea in a matter of seconds
Step 10 - Enjoy your matcha
Serve your matcha tea and enjoy!
History of Matcha Powder
Matcha powder was actually the original way tea was consumed in Japan. This is a holdover from China, where tea leaves were compressed into bricks to be ground and mixed into water. The status of matcha powder was really elevated due to its use in the Japanese tea ceremony, the ritualized preparation of matcha tea according to a strict set of rules and principles.
Matcha Powder Health Benefits
There are lots of health benefits associated with matcha powder, and most of these stem from the fact that you are consuming the entire tea leaf rather than just an extraction. This means you are getting more caffeine, more theanine and more antioxidants compared to virtually any other tea type!
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Teas and Teaware
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