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Matcha is finely stone-ground green tea made from shade-grown leaves, so you drink the whole leaf rather than an infusion.
About matcha powder
Our ceremonial grades, such as Supreme Matcha from Uji and Imperial Matcha Ceremony Grade 1, are smooth and rich in umami for whisking with water. Everyday Uji Matcha suits daily lattes, and Culinary Matcha has a bold flavour for baking and smoothies.
For flavoured lattes, try our matcha pre-mixes. Need tools? A bamboo Matcha Whisk and the other matcha accessories make preparing matcha at home easy.
Matcha FAQ
What is the difference between ceremonial and culinary matcha?
Ceremonial matcha is made from the youngest, most tender leaves and tastes smooth, sweet and savoury, so it is meant to be whisked with water and drunk straight. Culinary matcha has a stronger, more astringent flavour that stands up to milk, sugar and flour in lattes and recipes.
How do I make matcha?
Sift 1 to 2 g (about half to one teaspoon) into a bowl, add 60 to 90 ml of water at about 71 to 79°C, and whisk briskly in a zigzag motion with a bamboo whisk until a fine foam forms. For a latte, top with steamed milk.
How should I store matcha?
Matcha is sensitive to air, light, heat and moisture. Keep the tin tightly closed, store it in a cool, dark place or the fridge once opened, and use it within a few weeks for the best colour and flavour.
Does matcha have caffeine?
Yes. Because you consume the whole ground leaf, matcha generally contains more caffeine per serving than a cup of steeped green tea.