Matcha Japan (green tea)

15 Review(s)

Matcha Japan

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  • Ceremonial Grade 30g $39.95
  • 1.4 oz Tin $24.95
  • 0.2 oz Sample $3.95
  • 4.0 oz Pouch $34.95
  • 1.0 lb Pouch $99.95
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Our top grade Green Tea powder from Nishio, Aichi, Japan.

(Note: there are two grades available; Premium and Ceremonial. The 30g Ceremonial Matcha would best be for traditional or stand-alone usage, whereas the Premium is best for food or beverage ingredient use)

Highest grade available in the U.S. Meets and exceeds all standards (no herbicides, pesticides, fertilizer, radiation, etc.)

Exotic, potent, and very flavorful. A hint of sweetness and a creamy mouth feel.

High in antioxidants. Versatile and healthy.

Try our Matcha in creative recipes, too.

1.4 oz Tin - $24.95 | 4.0 oz pouch - 34.95

Customer Reviews

  1. December 4, 2012 Review by Danielle

    This is a very good matcha, especially for the price. My order was bright green, very fresh, and flavorful. I do a semi-traditional whisk method, no sugar, and near boiling water. I found this matcha by Zhi to be much better than the one I was getting from < >! Definitely not ceremonial grade, but close enough to stand on its own, for sure. I love it! Thanks!

  2. September 6, 2012 Review by Jadxia

    Too much of a vegetable flavor, too dark in color. I've had better matcha, although this might work well if you were blending it into a smoothie or making ice cream. The flavor isn't right as a stand alone tea, however.

  3. February 15, 2011 Review by DS

    I may not have a good palette for this, but I find it too vegetal. Also, not as bright green as the previous brand I was using. More like a pea-soup color.

  4. May 30, 2009 Review by Jason M.

    Just the right amount of bitter and sweet in a bright green powder.

  5. May 23, 2009 Review by Jeff L.

    Very high grade and organic. What more could you want? Oh, it could be a bit cheaper.

  6. April 1, 2009 Review by Elen

    Great macha

  7. December 20, 2008 Review by Todd L.

    Soectacular matcha powder. I use it every day.

  8. November 3, 2008 Review by ella

    Love it! Thank you guys

  9. October 30, 2008 Review by Anthony W.

    Not the best I have ever had, but then again, I got mine in Japan on harvest back in 97. I do like it a lot though!

  10. September 25, 2008 Review by raymond C

    Perfect in smoothies, baby.

  11. September 9, 2008 Review by Lillian C.


  12. May 9, 2008 Review by Lillie

    What is all the fuss about? Tastes like grass.

  13. December 17, 2007 Review by Carol W.

    Really good and inexpensive for a HQ organic matcha. We paid 4x this much in SF last summer.

  14. November 19, 2007 Review by TT

    Good matcha, thankyou.

  15. October 20, 2007 Review by Lyndsey


Hint: Matcha is traditionally whisked and blended into a stunning pale liquor to drink straight. In the West Matcha powder is used in smoothies and baking to impart a delicious green tea taste to your food.

Water: 150-160°F | Powder: 1/2 tsp per 6 ounce cup | Infusion Time: 2-3 minutes

Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.
Matcha is a Japanese green tea that is finely-grinded into powder. The origins of matcha dates back to the Tang Dynasty (618-907AD) where tea leaves were steamed and formed into bricks for storage and trade. The tea was prepared by roasting and pulverizing, making it into powder. The powder was then added to hot water and salt. This method of preparing tea became popular during the Song Dynasty (960-1279AD). In 1191, the Buddhist Monk, Eisai, brought this tea method to Japan. Slowly, powdered tea became forgotten in China while simultaneously became popular in Japan.

Matcha is made from the same shade-grown tea leaves used to make gyokuro. Tea bushes are covered from the sunlight, turning the leaves to become a darker green and cause the production of amino acids which makes the resulting tea sweeter. The tea buds are hand-picked and rolled out flat to dry. Then they are de-veined, de-stemmed, and grounded by stone into fine powder, matcha.

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