Matcha is a stone-ground powder made from shade-grown green tea leaves (Camellia sinensis), most closely associated with Japanese growing regions such as Uji and Nishio. In the weeks before harvest the plants are covered to slow growth, which gives the leaves their deep green colour and rounded flavour. After steaming and drying, the leaves are milled into a fine powder that dissolves into the water rather than being strained out.

Because you drink the whole leaf, matcha has a fuller, more savoury profile than steeped green tea, with grassy and sometimes sweet notes and a smooth finish. Ceremonial-style grades are milled for whisking with water; culinary grades are suited to lattes, baking and cooking. As a true tea, matcha naturally contains caffeine.

Our matcha range covers different grades and origins so you can match the powder to how you plan to prepare it, from a simple whisked bowl to milk-based drinks and recipes.

Frequently asked questions

How do I prepare matcha?

Sift about 1 to 2 grams (roughly half a teaspoon) into a bowl, add around 60 to 70 ml of hot water below boiling (about 70 to 80 C), and whisk briskly in a zig-zag motion with a bamboo whisk until frothy. For a latte, whisk the paste first, then add warm milk.

Does matcha contain caffeine?

Yes. Matcha is made from Camellia sinensis and naturally contains caffeine. Because you consume the whole powdered leaf, a serving typically delivers more caffeine than the same volume of steeped green tea.

What is the difference between ceremonial and culinary matcha?

Ceremonial-style grades are milled from younger leaves for whisking with water and have a smoother taste. Culinary grades have a stronger flavour that carries through milk, sugar and heat, making them suited to lattes, baking and cooking.

How should I store matcha?

Keep it in an airtight container away from light, heat and moisture, and use it within a few weeks of opening. The fine powder loses colour and flavour quickly once exposed to air.