The 6 Best Matcha Powders of 2025, Tested & Reviewed

The first time I ordered a green tea latte from a coffee shop, I thought the barista must have made a mistake. Surely something this neon-colored couldn’t be made from tea, right?! Although matcha has been around for over a thousand years, news of it hadn’t fully reached the rural corner of Kansas where I grew up by the time a shy, teenage version of me was trying to look nonchalant while Googling, “Why is my tea so green?”

I tell this story not only to keep myself humble but also to show that I know firsthand how intimidating it can be to get into matcha. Truthfully, it took me almost a decade after this encounter to really appreciate the flavor and another few years to discover just how absolutely cool the world of matcha truly is. Sure, it’s chock-full of wellness buzzwords and brands trying to convince you that their matcha is the superfood-iest of them all. But, if you’re willing to look past all the jargon, you’ll find that matcha has just as much nuance as wine, down to cultivar-specific flavor profiles and terroir. 

Whether you’re a hobbyist looking to expand your palate or just want a beginner-friendly matcha to drink on the go, there are plenty of friendly entry points for you. To find the best matcha you can buy online, I tried 14 varieties ranging from under $15 to over $50 per tin. Ultimately, taste is subjective; the best matcha depends on what flavor profile you like and how much you want to spend. I enjoyed (nearly) all of the matcha powders I tried, but I found six that particularly stood out for budget-conscious beginners, latte drinkers, and those who want to savor their matcha.

The Tests

• Manufacturer’s Preferred Method Test: I prepared each matcha according to its manufacturer’s guidelines using a matcha bowl and whisk. Many of the preparations varied in how much water they used, so I also tasted each matcha in an usucha (a traditional “thin tea” preparation of one teaspoon of matcha whisked into two ounces of water) before diluting it to evaluate the flavor notes across the lineup. I rated the matcha powders on their richness, umami, sweetness, bitterness, astringency, brightness, and earthiness.
• Frothy Iced Matcha Test: I used a cocktail shaker to make frothy iced matcha with each matcha powder and noted its flavor profile.
• Iced Matcha Latte Test (Winners Only): I used an electric milk frother to blend one teaspoon of each matcha powder with two ounces of water until dissolved, then added ice and six ounces of oat milk to make an iced latte. I evaluated the matcha based on how well it came through in the creamy drink or whether it lost its complexity. 

What We Learned

What Is Matcha?

This powdered tea originated in China during the Tang Dynasty, which lasted from 618 to 907 C.E. It spread to Japan via Buddhist monks in the 12th century, where it became an integral part of Japanese tea ceremonies (and still is today). Almost all matcha is now produced in southern Japan. Like France, which has regions known for wine (think Champagne or Bordeaux), Japan has notable growing districts for matcha. Shizuoka is the largest, while specific spots like Uji (in the Kyoto Prefecture) and Yame (in Fukuoka) are famed for producing superbly rich teas.

The quality of the tea depends on how it’s grown and processed. Matcha isn’t merely the ground version of green tea leaves you might find in a grocery store, although the two do share some similarities. Matcha and green tea (plus black, oolong, and white teas) come from the same plant, Camellia sinensis. While all tea comes from a single species, tea cultivars have been selectively bred for specific growing or flavor properties (similar to how most wine comes from Vitis vinifera whether it’s a Riesling or a Pinot Noir).

Unlike green tea, plants grown for matcha are shaded during the final weeks before harvest, which boosts their leaves’ chlorophyll and theanine content. These compounds are responsible for matcha’s bright green color and umami flavor, respectively, but how much they increase depends on the thoroughness and length of time the plants are shaded (which can vary from farm to farm). Once the tea is ready to harvest, producers pick the youngest, most delicate leaves from the top of the plant, steam them to preserve their color, and dry them. The tencha, as it’s called at this point, is then ground into a fine powder. After all that, we have matcha.

Culinary vs. Ceremonial Grade: What’s the Difference?

Matcha is commonly labeled under two main categories: ceremonial grade and culinary grade. In broad strokes, ceremonial grade usually refers to matcha made of the youngest, first leaves harvested in springtime after the plant has stored nutrients all winter. It’s shorthand for drinking-quality matcha, or matcha suitable for use during tea ceremonies. It tends to be emerald-hued, nuanced, and balanced in terms of bitterness. It’s well suited to traditional preparations like usucha or koicha. The former is a relatively thin, frothy whisked tea made with a matcha bowl and whisk (aka chawan and chasen), two grams of matcha, and two ounces of warm water. The latter, koicha, is a more formal preparation in which double the matcha is whisked into half the liquid, creating a thick paste resembling melted chocolate that’s ultra-concentrated with flavor.

Culinary matcha is not recommended for drinking. It is generally made from more mature leaves and those harvested later in the season. It’s much more affordable and typically olive-toned, one-note, and astringent. However, its intensity can be advantageous when it’s sweetened and combined with other ingredients in baked goods. While the “ceremonial” and “culinary” terms may be helpful starting points, they aren’t regulated and may not be applicable (or accurate) for every matcha. They’re used almost exclusively as Western marketing terms (not in Japan), and it’s up to the brands to decide what they think is worthy of the increased price. (Spoiler: Sometimes lower-quality matcha is labeled with the ceremonial classification.) Instead of relying on grades, it’s more helpful to read up on the producer’s suggested uses based on the matcha’s cultivar, harvest blend, and flavor profile. 

Grading Didn’t Really Matter

Even though I knew that a ceremonial designation could be hit or miss, I still went in expecting a lot from the first-harvest, ceremonial grade matcha in the lineup. I quickly discovered how many of the best matcha powders were ungraded. The Ippodo Ummon and the Kettl Shirakawa Uji Hikari both eschewed grades, had vivid hues, and were full of rich, umami flavor. I was also delightfully surprised by a few of the approachable, ungraded blends of first- and second-harvest leaves, like the Rishi Everyday Matcha and the Coldbrew from Breakaway. Comparatively, matcha powders with the “ceremonial” label weren’t automatically good. Namely, the ceremonial matcha from Golde was just as bitter and dull as the Navitas culinary grade matcha but was triple the price per gram. Instead of relying on grades, I found reading about each matcha’s producer’s practices more helpful. Brands that provided more transparent information helped me understand what I was getting and set better expectations for the matcha and its price.

Color Was a Good Indicator of Quality

While grading (or the lack thereof) wasn’t necessarily indicative of the caliber of the matcha, color was a much better clue. Matcha meant for drinking should be a vivid green without muddy hues. There’s no ideal shade for matcha, as each tin will vary depending on its cultivar(s) and when and how it was grown and processed. Yellow and brown undertones, though, can be signs of oxidation and bitterness. The Golde and Navitas matcha powders both fell on the yellowish, olive-green side of the spectrum and were astringent without much complexity. While they would have been okay for baking into sweetened treats, they didn’t make appealing drinks. On the other hand, the Kettl, Ippodo, and Blue Bottle powders were all strikingly blue-green in tone and were pleasantly nuanced with moderate to light bitterness.

Buy Only What You Need

From the moment it’s ground, matcha starts to lose flavor potency and color vibrancy. This happens because it oxidizes when exposed to air, light, and heat. Humidity speeds up the process, too, and can cause the matcha to turn clumpy. For this reason, most matcha producers recommend keeping your powder in an airtight container in the refrigerator or freezer and using it up as quickly as you can (within three months of opening the package). It’s usually perfectly safe to drink or cook with matcha after this point—as long as it hasn’t gotten any moisture inside—but it’s better to buy only as much matcha as you can use while it is at its peak. After all, drinking-quality matcha can be delicious but costly; the ones I tested ranged from $0.80 to $5.20 (!) per teaspoon. For quick reference, matcha for drinking is typically sold in 20-, 30-, or 40-gram tins. Most beverages use a teaspoon of matcha, which weighs about two grams. Therefore, you can expect to get about 10 drinks from a 20-gram tin, 15 drinks from a 30-gram tin, and so on.

Culinary-grade matcha, on the other hand, is often sold in much larger quantities, from 50 grams to one pound. It usually costs around $0.30 or less per gram, making it an attractively thrifty option. (The Navitas one I tried was in an 85-gram bag and cost about $0.20 per gram.) It’s suitable for people who cook with matcha frequently or want the intense flavor that the culinary grade can bring. But remember: It’s usually pretty bitter and dull to start with and will get more so as it ages. Unless you add food coloring, your goodies may turn out muted or brownish, and you don’t want to be left with a pile of matcha powder that’s too astringent to drink, oxidizing away in your kitchen. (Is it obvious that I’m speaking from experience here?) If the recipe you plan to cook only uses a tablespoon or two and you’re not making it regularly, you’re likely better off getting an ounce or two of culinary grade instead of a bulk bag. Or, if it’s a treat in which the tea can shine without too many competing flavors, you can consider using affordable matcha that you’ll also want to drink, like the Rishi Tea Everyday, Naoki Superior Ceremonial, or Jade Leaf Organic Ceremonial matcha.

The Criteria: What to Look for in Matcha

When shopping for matcha, don’t get stuck on ceremonial grading or distracted by generic wellness claims. (The amount of antioxidants, L-theanine, and caffeine will vary depending on the matcha, but all matcha has them.) Instead, look for a producer that’s transparent about its sourcing practices and quality standards. First-harvest matcha powders tend to make less bitter and more nuanced tea, but first- and second-harvest blends can be approachable and affordable for beginners and daily drinkers. For enthusiasts, try seeking out a single-origin, single-estate, or single-cultivar matcha to explore its complexity. Consider what you want to use the matcha for and how much you can reasonably go through in a few months. Robust culinary grade matcha can be good for baking, but an affordable drinking-grade matcha can be easier to use across multiple applications. Try to find a neutral or bluish-green matcha without muddy tones, but know that this can be tough when shopping online because most pictures are adjusted for color. Lastly, make sure the matcha you choose isn’t blended with sugar or flavorings (unless you want that). 

Our Favorite Matcha Powders

What we liked: The organic, single-origin Everyday Matcha from Rishi Tea was hands-down the most approachable matcha for beginners. It was $12 for a 30-gram tin at the time of writing (or $0.40 per gram). Not only was it super affordable, but it was also good. The matcha tasted clean and grassy, balanced with medium bitterness, mild earthiness, and notes of underripe peach. It was an easy sipper in each preparation and would be great for drinking on the go. Given its price, it’s also a tremendous general-purpose matcha to keep on hand for lattes, smoothies, fruity tonics, and vibrant baked goods. 

What we didn’t like: Because it was a blend of first- and second-harvest leaves, it was less vibrant and nuanced than matcha made from first-harvest leaves only.

Key Specs

• Grade: Not listed
• Harvest: First and second
• Cultivars: Kanayamidori, Okuyutaka, Yabukita, and Asanoka
• Origin: Kirishima Mountain, Kagoshima, Japan
• Tin size: 30 g

What we liked: The Naoki matcha was a true ceremonial grade matcha made with first-harvest leaves. Like the Rishi, it can be prepared hot or cold and with water or milk. It had a balanced, approachable profile with nuances of arugula, rhubarb, and Italian parsley. Since it comes in a larger 40-gram tin, it’s also great for matcha drinkers who like to experiment with making matcha tonics, treats, and smoothies. 

What we didn’t like: Although it came in a larger tin and was still affordable compared to other matcha powders in the lineup, the tin was double the price of the Rishi Tea Everyday Matcha at the time of writing. 

Key Specs

• Grade: Ceremonial
• Harvest: First
• Cultivars: Not listed
• Origin: Uji, Kyoto, Japan
• Tin size: 40 g

What we liked: The Matcha Bar Premium Blend is another great place to start for beginners. It was an all-around star with full richness and umami. It felt more sophisticated than either of the budget picks, with light to moderate bitterness and astringency. While it was delightful in a latte, I also enjoyed picking up notes of pecans, alfalfa sprouts, and fresh mint when I mixed it with water.

What we didn’t like: MatchaBar wasn’t as transparent about its sourcing as other producers (like Matchaful or Rishi), and it wasn’t clear how this premium ceremonial blend differed from its standard ceremonial grade offering. 

Key Specs

• Grade: Ceremonial
• Harvest: First
• Cultivars: Not listed
• Origin: Kagoshima, Japan
• Tin size: 30 g

What we liked: Matchaful works directly with a fourth-generation farm in Shizuoka, Japan, for its single-estate matcha. The farm operates sustainably; it even shades the tea plants with solar panels. I picked up flavors of green banana, cucumber, and grapefruit pith in this matcha, and I found its brightness especially lovely in a latte.

What we didn’t like: It was on the pricier side of the lineup (about $1.33 per gram at the time of writing), but I’d consider it worth it for someone who values a thoughtfully sourced sipper.

Key Specs

• Grade: Ceremonial
• Harvest: First
• Cultivars: Multiple cultivars (specifics not listed)
• Origin: Single estate in Shizuoka, Japan
• Tin size: 30 g

What we liked: Matcha lovers across the web widely praise Ippodo, and for good reason. The brand has been in the Japanese tea business for over 300 years and ships high-quality teas worldwide. This Ummon matcha was rich and umami with substantial vegetal notes of asparagus, green bell pepper, and kombu seaweed. In an usucha, it was a mature, nuanced sipper with a balanced bitterness that I delighted in savoring. As a shaken iced matcha, it was delicately savory, like a light dashi broth. I loved drinking it as a rejuvenating respite during afternoons.

What we didn’t like: I wouldn’t recommend it as a latte, as the milk mellowed out most of its complexities. It was also the second priciest matcha of the lineup at almost $1.50 per gram at the time of writing (about $3 per serving).

Key Specs

• Grade: Ungraded
• Harvest: Not listed
• Cultivars: Not listed
• Origin: Kyoto Prefecture and surrounding areas
• Tin size: 20 g

What we liked: Kettl is a company that is known for forming direct partnerships with rural producers in Japan (like Kiyoharu Tsuji, who grew this one) to source Michelin-quality, stone-milled matcha. After tasting this gorgeous, viridescent matcha, my first word was, “WOAH!” While I had heard a lot about the umami that matcha could have (and even tasted a few I considered quite savory), this single-cultivar matcha expanded what I knew was possible. As an usucha, it had such an intense richness and minerality that it reminded me of anchovy-stuffed olives, seaweed, and MSG (in the best way). It also had fresh, soft notes of parsley, and I wrote that it tasted “like the cleanest bone broth imaginable.”

What we didn’t like: At over $5 per serving at the time of writing, this matcha is decidedly a splurge. It has a flavor complexity that demands attention, so I’d really only recommend this matcha for savoring in its traditionally whisked forms. If such a rich and savory matcha doesn’t appeal to you, Kettl also carries more other (albeit still pretty lavish) options, including ones for blending with milk.

Key Specs

• Grade: Ungraded
• Harvest: Not listed
• Cultivars: Uji Hikari
• Origin: Shirakawa, Uji, Japan
• Tin size: 20 g

The Competition

Also Good

• Breakaway Matcha Coldbrew: This matcha is made from more mature leaves than the brand’s Hyperpremium, first-harvest blends. Hence, Breakaway recommends preparing it with ice water to tone down any bitterness compared to those, not necessarily because it’s specifically formulated for “cold brewing.” (It mixed into cold water just as well as any other matcha powder I tested.) Its bitterness was mild, though, and I appreciated its subtle notes of green apple skins and arugula.
• Chamberlain Coffee Matcha: The Chamberlain matcha’s brightness was balanced with light minerality and hints of green bell pepper, lime, and grapefruit.
• Smith Teamaker Matcha: The Smith Teamaker matcha had a rich, nutty quality (reminiscent of walnuts) with a pleasant bitterness. It reminded me of a hoppy IPA, which I liked.
• Jade Leaf Matcha Organic Ceremonial Grade Green Tea Powder: This bold matcha made me think of fresh green juices with notes of kale and celery. Its intense, quickly dissipating bitterness made it feel invigorating and bright, though a tad strong when mixed with straight water. It would stand up well in sweetened tonics, lattes, smoothies, confections, and baked goods.
• Kyoto Dew Matcha: The Kyoto Dew was a balanced, well-rounded matcha that would be adaptable to everyday applications and approachable for beginners. I noted that it would pair well with berries, particularly raspberries.
• Blue Bottle Craft Matcha: This matcha was rich, creamy, and savory, with light bitterness on the back end. It was more earthy than bright and had a vegetal flavor like poblano peppers. Although the Blue Bottle matcha had a sophisticated palate and gorgeous blue-green color, it was pricier per gram than other powders I liked just as well.
• Navitas Organics Matcha Powder: I wouldn’t recommend this culinary blend for any drink preparations, as it was pretty bitter. However, it’s affordable, robust, and citrusy if you need a bulk quantity to bake with.

Not Recommended

• Golde Pure Matcha: Although it was marketed as ceremonial grade (and priced as such), the Golde matcha I tested looked and tasted similar to the culinary grade matcha. It brought to mind broccoli rabe and over-brewed black tea, although its bitterness mellowed out quite a bit when I mixed it with milk.

FAQs

What is matcha?

Matcha is a finely ground powder made from green tea leaves. It originated in China around 600 and 900 C.E. and spread to Japan in the 12th century. The highest-quality matcha is milled from young tea leaves grown under shade, resulting in a powder that is vibrantly colored and delicately savory.

How is matcha different from green tea leaves?

Matcha is made from the same type of plant as green or black tea (Camellia sinensis), but matcha tea plants are shaded during the final weeks of growing. This increases the chlorophyll production in the tea leaves, which produces a more intense flavor and color. Often, only the youngest, most tender leaves are picked for matcha. After harvesting, both green tea and leaves meant for matcha are steamed (to halt the oxidation process) and dried. Green tea leaves are left whole or in larger pieces to make them easier to strain out before drinking, but matcha is ground into a fine powder, whisked completely into the tea, and consumed.

How much caffeine does matcha have?

A drink made with one teaspoon of matcha powder (a typical serving, based on our tests) contains roughly 40 and 90 milligrams of caffeine, depending on the quality of the matcha. That’s a bit more than most steeped teas but just under that of an average coffee, which contains about 95 milligrams of caffeine.

Is matcha healthy?

There isn’t definitive research on whether drinking matcha has specific or consistent health benefits. As long as you’re not sensitive to caffeine, matcha can be a safe drink to add to your day. It is high in antioxidants, which have been shown to help prevent some cell damage in the body. Matcha also contains L-theanine, an amino acid that has been argued to attenuate the effects of caffeine, reduce stress, and improve focus and cognitive function (although, again, the science isn’t totally conclusive).

Does matcha expire?

Since it’s a dried product, matcha won’t “go bad” or be unsafe to consume if it goes unused. As soon as it’s ground, though, matcha starts to slowly lose flavor nuances and vibrancy as it’s exposed to air and light. This oxidation process can be slowed by keeping it sealed in an airtight container in a cool, dark place. To get the best complexity and color from your matcha, buy only as much as you need, store it properly, and try to use it within three months of opening. You can still drink (or bake with) the matcha after this point; it may just be more muted in color and flavor than when it was fresh.

What’s the best way to store matcha?

To maintain matcha’s bright color and flavor, store it away from any oxidation-causing agents—namely light, heat, humidity, and air. The fridge or freezer is a great place to keep it; just seal it in an airtight container so no moisture or odors can get inside. Room temperature can also be fine if you’ll go through the whole tin within a few months of opening it.

Why We’re the Experts

• Ashlee Redger has been cooking and writing about food for nearly a decade. She has interned at America’s Test Kitchen, created menus for national brands, and developed hundreds of recipes for home cooks. 
• She has written many reviews for Serious Eats, including Nespresso machines and portable induction cooktops.
• Ashlee is a lifelong tea enthusiast and developed a love for matcha during the pandemic. For this review, she tried 14 matcha powders in three preparation styles.
• For this review, Ashlee talked to Michelle Cheng, the founder of Ceremony café and tea house in Providence, Rhode Island.