Supreme Matcha
Shade-grown green tea
Supreme Matcha
Supreme Matcha
A daily matcha for lattes, iced, or smoothies
Free ShippingOver $59
Ships in3–5 Business Days
Sip it and Love it,Guaranteed
Description
Supreme is our everyday matcha, the one you reach for on a regular morning. It comes from Uji, Japan, the traditional home of matcha, and is stone-milled from Tencha to a fine, bright green powder. Light and approachable, it whisks up on its own and makes an easy base for a latte, an iced matcha, or a smoothie. A good daily matcha, priced to drink often.
Make sure to check out all our Matcha teas!
Mike's Rating
Details:
Dry Leaves:
Liquor:
Aroma:
Flavors:
Caffeine Level:
Body:
Brewing Time:
Brewing Temp:
Ingredients
A Daily Matcha of Supreme Quality
Good matcha for daily drinking does not have to be complicated or expensive. Supreme Matcha comes from Japan's historic matcha regions, where matcha has been made for centuries, stone-milled and sourced from a family who has been making Matcha for nearly 400 years.
Shaded Fields in Uji
Grown in the Uji area, Japan's oldest matcha region, and shaded before harvest for a deep green color and a rounded, mellow cup.
Stone-milled
The shaded leaves are ground between granite stones turning slow enough to stay cool, which is what keeps the powder this fine and this green.
Chosen to Harney Standards
Sourced and tasted to the same standards as all of our teas, as we've done since 1983.
Make it Your Way
Matcha Latté
Matcha as your morning cup. Smooth and as sweet as you like it.
- 4 g matcha (about 1 tsp)
- 60 ml water at 175°F
- 200-300 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 60 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 matcha over the milk, stirring before drinking.
- Sweeten to taste, if desired.
Iced Matcha
Bright, refreshing, and ready in two minutes. The summer staple.
- 4 g matcha
- 120 ml cold water
- 120 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 120 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.
Traditional Matcha
Matcha, whisked in a bowl. The classical way, conveniently made with an electric whisk and the foundation of everything else.
- 2 g matcha ( about 1 tsp)
- 120 ml water at 175ºF (just below boiling)
- Matcha bowl (chawan)
- Electric Whisk
- Teaspoon
- Fine-mesh sieve (optional but recommended)
- (Optional step) Sift your matcha into the bowl through a fine-mesh sieve to break up clumps.
- Add 120 ml of water at 175°F.
- Whisk 15–20 seconds, until a fine layer of foam forms.
- Drink immediately, before the foam dissipates.
Common questions
Everything you might be wondering before your first brew.
Yes. Matcha is green tea, made from the same plant, camellia sinensis, as the rest of the tea we sell. The difference is how it is grown and prepared: the leaves are shaded for weeks before harvest, then dried and stone-ground into a fine powder. Instead of steeping leaves and removing them, you whisk the whole leaf into water and drink it.
Most green tea is steamed or pan-fired, rolled, and dried, and you steep it. Matcha starts from leaves grown under shade for several weeks, which changes their color and flavor, then dried flat and ground into powder. That flat, de-veined leaf has its own name, Tencha. Because you drink the whole leaf instead of an infusion, the taste is fuller and the color is brighter.
No. A bamboo whisk gives great froth, but a small electric frother or a lidded jar, or cocktail shaker all work.
About 80 milligrams in a standard 2 gram bowl, a little less than a typical cup of coffee. Because you are drinking the whole leaf rather than an infusion, matcha carries more caffeine than the same amount of steeped green tea.
Matcha is ground leaf, so it has far more surface area than whole-leaf tea and it fades faster once it meets air. Keep it sealed, cool, and away from light, and refrigerate it after opening.