Matcha is a finely ground powder made from shade-grown green tea leaves. Unlike traditional tea, where leaves are steeped and discarded, matcha leaves are consumed whole, delivering a higher concentration of nutrients and antioxidants.

Matcha begins with the Camellia sinensis plant. In the final weeks before harvest, the tea plants are carefully shade-grown, traditionally under straw canopies or specialised coverings, to protect them from direct sunlight. This shading process encourages the leaves to increase their production of chlorophyll, L-theanine, and caffeine, enhancing both the nutritional profile and the depth of flavour. At peak harvest, only the finest first flush leaves are hand-selected. They are then gently steamed to preserve freshness, before being cooled and dried. The dried leaves are refined by removing the stems and veins, resulting in a pure, tender leaf known as tencha. Finally, the leaves are carefully inspected for quality and slowly stone-ground into a fine, vibrant green powder.

High-quality matcha is smooth, naturally umami, and gently sweet with a soft vegetal note. 

High-grade matcha offers delicate, pleasant hints of bitterness, whereas lower-grade matcha often tastes overly bitter, muddy, and dull.

Ceremonial-grade matcha is made from the youngest, most tender leaves and is best enjoyed on its own with water.

Premium matcha is slightly more robust, making it ideal for lattes, smoothies, and recipes.

Yes, matcha naturally contains caffeine. A typical serving of 2 g (about 1 teaspoon) has roughly 40 mg of caffeine, around half the amount found in a standard cup of coffee. A stronger serving of 4 g can contain up to 80 mg, which is similar to or slightly below a coffee cup. Unlike coffee, matcha also contains L-theanine, an amino acid that promotes calm focus and a slow, sustained release of energy, giving a gentle boost without the sharp spikes and crashes often associated with coffee.

My Matcha Co. sources its matcha from two of Japan’s most renowned tea-growing regions: Shizuoka and Uji. Shizuoka, the largest green tea producing region in Japan, sits between Mt. Fuji and the Pacific Ocean. Its mineral-rich soil and unique climate produce exceptionally smooth, subtly sweet matcha. Uji, widely regarded as the birthplace of matcha, offers ideal growing conditions with misty air, sloping hills, and warm days followed by cool nights. Our Uji matcha is sourced from a small organic farm, which we are proud to partner with.

Once opened, matcha lasts up to 1-2 months, after which it may degrade in flavour and quality. This is why matcha is often sold in smaller quantities, as large bags (500 g–1 kg+) do not keep well unless used quickly and are therefore best suited for cafe use. Although the best-before date is about 2 years from the date of manufacture, matcha loses its flavour and can become bitter after around 12 months, even if unopened.

Yes. Our matcha is regularly tested for heavy metals, pesticides, and mycotoxins. Ensuring it is safe for daily consumption is our top priority, so you can enjoy it knowing it is pure and of the highest quality.