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 2g 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 4g with a splash of hot water first, then add your milk of choice.
Yes. A typical 2g serving has around 80mg 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.