Find Your Matcha
Whether you're new to matcha or drink it every day, we have the right matcha for you.
Matcha is green tea leaves stone-ground into a fine powder, whisked into water rather than steeped. We carry everything from ceremonial grades for traditional serenity to everyday matcha built for lattes, along with flavored blends and the tools to make them. Wherever you are with matcha, there is a grade here for how you drink it.
Drink Matcha Every Day
Easy, approachable matcha for daily drinking, lattes, and smoothies.
- Smooth & approachable
- Great for lattes & smoothies
- Uji, Japan
- USDA Organic
- Daily ritual size
- Kagoshima
Upgrade Your Matcha
Smoother, more refined matcha for drinking straight or lightly sweetened.
- Ceremonial grade
- First-crop
- Watzuka Valley
No whisk? No problem.
Lower-effort tools and everything you'd need for everyday matcha.
Try Matcha
Start here with sachets and flavored blends. Easy to brew, easy to like.
- No whisk needed
- Bancha + matcha + peach
- Hot or iced
- Bergamot + matcha
- Loose or sachets
- Bridge for tea drinkers
- Bancha + brown rice + matcha
- The original gateway
- Steeps like regular tea
- No whisk needed
- Bancha + strawberry
- Hot or Iced
Experience Japanese Matcha
Traditional, high-grade ceremonial matcha for a more refined experience.
- Thick grade ceremonial
- Deep umami
- Joyo, Japan
- Extra thick grade
- Highest ceremonial
- Smooth & creamy
Traditional preparation.
Whisks, bowls, and sets for the full experience.
Brew it your way
Four ways to make your matcha — from traditional preparation to easy everyday.
Traditional Preparation
Thin matcha, whisked in a bowl. The classical way, and the foundation of everything else.
- 1 g matcha (about ½ tsp)
- 60 ml water at 175°F (just below boiling)
- Matcha bowl (chawan)
- Bamboo whisk (chasen)
- Bamboo scoop (chashaku)
- Fine-mesh sieve (optional but recommended)
- Warm the bowl by rinsing it with hot water, then pour the water out.
- Sift the matcha into the bowl through a fine-mesh sieve to break up clumps.
- Add 60 ml of water at 175°F.
- Whisk briskly in a W-motion for 15–20 seconds, until a fine layer of foam forms.
- Drink immediately, before the foam dissipates.
Matcha Latte
Matcha as your morning cup. Hot, smooth, and as sweet as you like it.
- 2 g matcha (about 1 tsp)
- 60 ml water at 175°F
- 200 ml milk of choice, steamed
- Honey or simple syrup, to taste (optional)
- Matcha bowl or wide cup
- Bamboo whisk or electric frother
- Milk steamer or saucepan
- Sift the matcha into a bowl or wide cup.
- Add 30 ml of water at 175°F and whisk until smooth and lump-free.
- Steam or heat the milk to about 150°F (warm but not boiling).
- Pour the milk slowly into the matcha, stirring gently.
- Sweeten to taste, if desired.
Iced Matcha
Bright, refreshing, and ready in two minutes. The summer staple.
- 2 g matcha
- 60 ml cold water
- 180 ml cold water or milk
- 100 g Ice cubes
- Honey or simple syrup, to taste (optional)
- Mason jar or cocktail shaker with a tight lid
- Tall glass
- Add the matcha and 60 ml of cold water to a mason jar or shaker.
- Seal the jar and shake vigorously for 15–20 seconds, until the matcha is dissolved and slightly foamy.
- Fill a tall glass with ice.
- Pour the matcha mixture over the ice.
- Top with the remaining 180 ml of cold water or milk.
Raspberry Cotton Candy Matcha Latte Recipe
A little playful, a little pink, and built on the clean, grassy sweetness of our Supreme Matcha.
- For the Latte
- 6 g matcha
- 1 to 2 tbps raspberry jam
- 120 ml hot water
- 240 ml cold milk
- ½ cup ice
- Cotton candy syrup, to sweeten
- For the Glass
- 3 tbsp white chocolate
- Heart shaped sprinkles
- Whisk or frother
- Glass
- Rim the glass. Melt the white chocolate, coat the rim, dip in sprinkles, and let set.
- Whisk the matcha with the hot water until frothy and fully combined. Set aside.
- Spread the raspberry jam across the bottom of the glass.
- Add ice and crown the glass with your cotton candy heart.
- Slowly pour the cold milk over the cotton candy and let it melt together.
- Pour the matcha slowly over the top. Serve immediately.
Which is right for you?
A simple guide if you're still deciding.
Common questions
Everything you might be wondering before your first brew.
Matcha is a powdered Japanese green tea, made from leaves shade-grown in the weeks before harvest and stone-milled to a fine powder. Unlike steeped teas, you drink the leaves themselves.
Ceremonial matcha is made from the youngest, sweetest leaves and is meant for traditional whisked preparation. Daily or culinary matcha is made for everyday use — lattes, smoothies, baking — and stands up to milk and other flavors.
The traditional way: sift 1g of matcha into a warm bowl, add 60ml of water at 175°F, and whisk in a brisk W-motion until foamy. For a latte, whisk with a splash of hot water first, then add your milk of choice.
Yes. A typical 1g serving has around 30mg of caffeine. Because you're drinking the leaves themselves, the caffeine content is higher than a typical cup of green tea.
Unopened, matcha will keep for about a year. Once opened, it's best within four to six weeks. Store it sealed in the fridge, away from light and air, to keep the color and flavor vibrant.
Regular green tea is steeped, and the leaves are discarded. Matcha is the leaves themselves, stone-ground into a powder you whisk directly into water. The shade-growing process and the fact that you consume the whole leaf give matcha its deeper umami and more saturated color.
Take the 60-second matcha quiz
Answer a few questions and we'll point you to the matcha that fits how you'll actually drink it.
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