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
Forty years, nearly four centuries, four thousand years
40 : 400 : 4,000
40+
years of Harney tea, tasted and blended by the Harney family
400
A family that has been making matcha for nearly 400 years.
4,000+
years of tea tradition, from China to Uji to your kitchen
Japanese matcha, selected by Harney.
We have spent decades buying and tasting Japanese tea. Our matcha comes from longstanding relationships in Japan, with teas from Kyoto, including Uji, Wazuka, and Joyo, and from Kagoshima. We taste and select each grade at our tasting table in Millerton, from everyday matcha to ceremonial.
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.
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.