Supreme Matcha
Shade-grown green tea
Supreme Matcha
New to matcha? Start with the kit
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Description
Supreme is your first step into Uji, the traditional home of matcha. It comes from the same Uji-area gardens as our ceremonial Jobetsugi, picked in the second season, so the cup is lighter and more forgiving than a first-crop ceremonial. That makes it a natural first bowl, and an easy base for a latte, an iced matcha, or a smoothie. Stone-milled from Tencha to a fine, bright green powder, and priced so trying real Uji matcha is an easy decision.
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Ingredients
Your Introduction to Uji
Matcha has been made in the Uji area for centuries. Supreme comes from those same gardens, stone-milled the traditional way, and made to be an easy place to start.
Grown in Uji
Uji is Japan's oldest matcha region, shaded before harvest for a deep green color and a rounded cup. Supreme comes from the same gardens as our ceremonial grades.
Chosen to Harney Standards
Sourced and tasted to the same standards as all of our teas, as we've done since 1983.
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.
Make it Your Way
Matcha Latte
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.