How do you prepare it?

For drinking pure with water

Choose a matcha that is smooth, balanced and gently sweet. We call these matcha powders "ceremonial".

For lattes

A slightly more robust matcha can hold its flavour when combined with milk. We call these matcha powders "premium barista"

For culinary use

Colour and texture matter less than structure and depth. We call these matcha powders "barista".

Look at colour

Fresh matcha is vibrant green.

Duller or yellow toned powders may indicate older material or lower quality leaves.

Colour alone does not guarantee quality, but it is a useful indicator.

Pay attention to texture

Matcha should feel fine and soft between the fingers.

A coarse texture can lead to a grainy cup.

Consider flavour profile

Some matcha is:

Soft and creamy
More vegetal
Slightly nutty
More structured or brisk

There is no universal best matcha. There is only the one that suits your preference.

Price and Quality

Stone milling, shading and careful leaf selection require labour and time.

Extremely inexpensive matcha often reflects compromises in leaf quality or processing.

Quality should feel balanced in flavour and texture, not exaggerated.

Final thought

Choosing matcha is about balance, not intensity.

Start with a style that matches how you drink it and adjust from there.

Our favourite matcha products

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