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Matcha is made from tencha, tea leaves that are shaded before harvest, then steamed, dried and ground into a fine powder. The best matcha is ground on stone mills, while matcha meant for lattes is often ball milled. Because you drink the whole leaf, how the tea is grown and milled makes a real difference in the cup.
We carry matcha from long-established Kyoto tea houses such as Marukyu Koyamaen, Yamamasa Koyamaen, Kanbayashi Shunsho and Hekisuien, alongside smaller family growers in Yame and Shizuoka. Most of it is made to be whisked as usucha, or thin tea, and some is suited to koicha, the thick tea of the tea ceremony. Many also make a lovely latte, and a few barista-grade matchas are made just for milk drinks.
Grade names like "ceremonial" aren't regulated, so alongside any grade the producer gives, we describe how each matcha is meant to be prepared and how it tastes. Once opened, keep your matcha sealed and cool, and enjoy it within a few weeks.
Looking for a bowl, whisk or scoop? You'll find them in our Matcha Bowls & Accessories collection.
