Japanese Matcha Tea: Ceremonial & Flavored

Shop online for ceremonial-grade traditional matcha and flavored matcha sourced directly from Japanese artisan farmers. Our matcha teas come in a range of classic and flavored varieties to suit every mood and palate. Matcha is powdered green teas that is high in antioxidants and caffeine. It is delicious on its own or may be added to latte, ice cream and cake. Our direct-trade advantage ensures superior taste, freshness and value.

17 Matcha Teas

What Is Matcha?

Matcha (抹茶) is powdered green tea - the entire leaf ground into a fine powder and whisked directly into water rather than steeped and removed. That distinction matters more than it might initially seem. When you drink a cup of brewed green tea, the leaf steeps in the water and you drink what it releases - perhaps 30% of the leaf's compounds. When you drink matcha, you consume the entire leaf in powdered form. Every antioxidant, every amino acid, every flavor compound in the leaf is in your cup.

Matcha originates in Japan and has been central to Japanese Zen tea ceremony for over 800 years. The tea plants used for matcha are shade-grown for 20–30 days before harvest - the same shade-growing process used for Gyokuro - which concentrates the chlorophyll (producing the vivid green color), boosts the L-theanine content, and develops the distinctive sweet, savory, umami character that sets quality matcha apart from any other beverage category.

The Matcha Collection

Ceremonial Grade Matcha

The highest quality matcha grade - stone-ground from the youngest, most tender tea buds of the first spring harvest, shade-grown for maximum chlorophyll and L-theanine development. Ceremonial grade matcha has a vibrant, vivid green color, a smooth, naturally sweet flavor with pronounced umami depth, and a fine texture that whisks into a lump-free bowl without bitterness. This is the matcha used in traditional Japanese tea ceremony and the right choice for drinking straight - as usucha (thin tea) or koicha (thick tea) - without added milk or sweetener. From 27¢/cup.

Uji Matcha

Premium ceremonial grade matcha from Uji - the most celebrated matcha-producing region in Japan, located in the hills south of Kyoto where the combination of river mist, clay-rich soil, and centuries of cultivation expertise produces the deepest, most complex matcha available. Uji matcha is the benchmark against which all other Japanese matcha is measured. For anyone who wants to taste what matcha actually is at its finest, Uji is the answer. Deeper green, more complex umami, smoother finish than matcha from any other region. From 54¢/cup.

Latte Matcha

Formulated specifically for the milk-based applications that represent the highest volume matcha use in the modern café and home kitchen - matcha lattes, iced matcha drinks, matcha smoothies. The distinction from ceremonial grade matters: when matcha is mixed with milk, the milk's flavors interact with the matcha character. Latte matcha is calibrated to hold up to the milk base and deliver consistent matcha character across the full drink, whether the milk is dairy, oat, almond, or coconut. The right matcha for anyone whose primary application is the matcha latte rather than the traditional bowl. From 27¢/cup.

Flavored Matcha

Adagio's flavored matcha range takes the vibrant green powder into unexpected flavor territory - each variety maintains the energizing, antioxidant-rich properties of matcha while adding a flavor dimension that makes the category more accessible or more interesting depending on where you're starting from:

  • Matcha Blueberry - the most visually striking matcha in the collection. Blueberry powder combined with matcha creates a color effect that shifts from the vivid green of plain matcha toward a complex purple-green depending on the liquid and temperature. In a latte with steamed oat milk, it produces one of the most photographed specialty drinks in café culture. As a flavor, the blueberry's natural tartness complements matcha's umami sweetness in a genuinely pleasing combination.
  • Matcha Chocolate - the most indulgent matcha in the collection. Matcha and chocolate is one of the most established pairings in Japanese confectionery - the bitter sweetness of dark chocolate and the umami sweetness of matcha are natural partners. As a hot matcha chocolate latte or a cold iced matcha mocha, this is the matcha that converts people who think they don't like plain matcha.
  • Matcha Cinnamon - warming cinnamon spice over the matcha base. A naturally autumnal and winter combination that positions the matcha latte in seasonal warming beverage territory. The right choice for anyone who loves chai or spiced lattes and wants the functional benefits of matcha in a spiced format.

Matcha Sticks

Pre-portioned matcha in individual stick packets - the most portable and convenient matcha format available. Each stick contains a single serving of matcha powder, ready to whisk into hot or cold water, a travel mug, or a blender bottle without measuring, scooping, or carrying a tin. The right matcha format for commuters, travelers, gym-goers, and anyone who wants the benefits and flavor of matcha without any preparation complexity beyond tearing open a packet. Available in plain and flavored varieties.

Ceremonial Grade vs. Latte Grade Matcha: What's the Difference?

This is the most common matcha question, and the answer is more practical than categorical:

Ceremonial grade

- made from the youngest, most tender first-harvest spring buds, stone-ground to the finest possible texture, with the most complex umami flavor and the most vibrant green color. Best when drunk straight in the traditional bowl preparation - the subtlety of ceremonial grade is most fully appreciated without milk.

Latte grade

- made from slightly more mature leaves, ground to a fine but not ultra-fine texture, calibrated for flavor intensity that holds up to milk. The right choice when you're adding matcha to a latte, smoothie, or any application where you're diluting the matcha with other liquids or flavors.

Culinary grade

- a stronger, more bitter profile suited to baking, cooking, and any application where the matcha is a flavoring ingredient rather than the primary beverage component. Not in the Adagio retail catalog but available through the wholesale channel.

The practical guide: if you're whisking matcha into hot water and drinking it straight, use ceremonial or Uji grade. If you're making a matcha latte with milk, use latte grade. If you're baking matcha cookies, use culinary grade.

How to Make Matcha: Traditional Bowl Method

Traditional matcha preparation - the method used in Japanese tea ceremony - is one of the most meditative and satisfying ways to prepare any beverage:

  1. Warm the bowl - pour a small amount of hot water into the chawan (matcha bowl), swirl to warm, and discard. A warm bowl keeps the matcha at serving temperature longer.
  2. Sift the matcha - pass 1–2g (approximately one bamboo scoop, or chashaku) of matcha through a fine sieve into the warm, dry bowl. Sifting prevents clumping and ensures a smooth bowl.
  3. Add water - pour 60–80ml of water heated to 160–175°F (71–79°C) over the sifted matcha. Never boiling water - it scorches the matcha and produces a bitter, flat result.
  4. Whisk - using a chasen (bamboo whisk), whisk in a rapid W or M-shaped motion from the wrist until a smooth, frothy surface forms with small, even bubbles across the entire surface. This takes approximately 20–30 seconds of confident whisking.
  5. Serve immediately - matcha is drunk immediately after preparation, while the froth is still present and the temperature is ideal.

The bamboo whisk (chasen) is the most important piece of matcha equipment - it creates the frothy surface and smooth texture that makes traditional matcha what it is. A standard kitchen whisk produces acceptable results; the chasen produces the ideal ones. Adagio's matcha bowl and whisk sets include everything needed for traditional preparation.

How to Make a Matcha Latte at Home

The matcha latte is the most popular matcha application in the modern café and home kitchen - and considerably simpler to make than most people expect:

  1. Make the matcha paste - combine 2g of latte matcha with 2 tablespoons of hot water (160–175°F) and whisk vigorously until a smooth paste forms with no lumps. This paste step is the key to a lump-free latte - adding matcha directly to a full glass of milk produces clumps that don't dissolve.
  2. Heat your milk - warm 180–200ml of dairy or dairy-alternative milk. Oat milk produces the closest result to a café latte; whole dairy milk produces the richest result; almond milk produces the lightest.
  3. Froth the milk - use a milk frother, a steam wand, or shake the hot milk in a sealed jar until frothy.
  4. Combine - pour the frothed milk over the matcha paste and stir gently to combine. Add sweetener to taste - honey, maple syrup, or a simple sugar syrup all work well.

For an iced matcha latte: make the paste with 2 tablespoons of cold water (whisking vigorously), fill a glass with ice, add cold milk, and pour the paste over. Stir to combine. The vivid green of matcha against white milk over ice is one of the most visually distinctive café drinks available.

Matcha Health Benefits

Matcha is the most nutrient-dense of all tea preparations - drinking the whole leaf in powdered form rather than a steeped infusion means the health properties of the leaf are consumed entirely rather than partially extracted:

EGCG concentration

- matcha contains roughly 137 times more EGCG (epigallocatechin gallate) than standard brewed green tea, according to a study published in the Journal of Chromatography. EGCG is the most studied antioxidant catechin in green tea, with documented associations with cardiovascular health, metabolic function, and cancer-preventive activity in multiple research contexts.

L-theanine and calm energy

- the shade-growing process that makes matcha distinctive concentrates L-theanine in the leaf. A cup of matcha contains approximately 30–35mg of L-theanine alongside 60–70mg of caffeine - producing the calm, focused, sustained alertness that distinguishes matcha from coffee's more abrupt stimulation. This combination is the most commonly cited reason people switch from coffee to matcha.

Chlorophyll

- the vivid green color of quality matcha comes from high chlorophyll concentration, developed through the shade-growing process. Chlorophyll's associations with detoxification and alkalizing effects are less rigorously studied than EGCG, but genuine enough that the chlorophyll content is worth noting as part of matcha's overall health profile.

Full-leaf consumption

- unlike any brewed tea, matcha delivers the complete nutritional profile of the leaf. No compounds are left behind in the infused leaves after steeping - everything the leaf contains is in the cup.

Matcha Caffeine Content

Matcha contains approximately 60–70mg of caffeine per 2g serving (a standard single cup) - more than brewed green tea (25–45mg per 8oz) but less than a standard cup of coffee (95–200mg). The caffeine in matcha behaves differently from coffee caffeine for two reasons:

L-theanine modulation

- matcha's high L-theanine content modulates caffeine's effect, producing calm, focused alertness rather than the jitteriness and subsequent crash associated with coffee. Most matcha drinkers who switch from coffee report the absence of the mid-morning or mid-afternoon energy crash as the most immediately noticeable difference.

Slower absorption

- the compounds in matcha are absorbed more gradually than coffee caffeine, producing a more sustained, even energy curve over 3–4 hours rather than a rapid peak and decline.

Matcha in Cooking and Baking

Matcha's concentrated flavor and vivid color make it one of the most versatile culinary ingredients available from the tea world. A few applications that consistently work:

Matcha cookies and shortbread

- 1–2 teaspoons of culinary matcha per standard recipe batch. The flavor intensifies with heat, so start at the lower end and adjust. The pale green color deepens during baking into a distinctive sage green.

Matcha pancakes

- 1 teaspoon per standard recipe. Vivid green pancakes with a subtle matcha flavor that pairs well with maple syrup and fresh berries.

Matcha smoothies

- 1 teaspoon of latte or culinary matcha blended with banana, spinach, and almond milk. The matcha blends into smoothies without any preparation steps beyond measuring.

Matcha overnight oats

- stir 1 teaspoon of matcha into the oat mixture before refrigerating. The flavor fully develops overnight.

Matcha hot chocolate

- combine matcha paste with warmed milk chocolate or cocoa for a matcha-chocolate blend that hits the same notes as Matcha Chocolate in latte form.

Buy Matcha Tea Online

Browse the full matcha collection above - ceremonial grade, Uji matcha, latte matcha, flavored matcha (blueberry, chocolate, cinnamon), and matcha sticks, from 27 cents a cup. Free shipping on qualifying orders. Buy matcha tea online and have it delivered from Adagio's New Jersey warehouse within one business day. New to matcha? A matcha bowl and whisk set is the right starting point - everything needed for traditional preparation in a single purchase.

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