My matcha recommendations include budget-friendly picks from Jade Leaf, Naoki, and Rishi Tea.

In This Article

• Top Picks
• The Tests
• What I Learned
• The Criteria
• The Best Matcha Powders

Straight to the Point

The best matcha powder depends on your taste and budget. The Naoki Superior Ceremonial Blend had a balanced flavor and an affordable price, while Dona’s First Flush Ceremonial Grade Matcha was a wonderfully nuanced, higher-end option.

Although it has existed for more than a millennium, matcha has reached a new peak in global popularity in recent years. While it used to be primarily associated with Japanese ceremonies and neon-hued green tea lattes, enthusiasts can now find the powder blended into smoothies, made into lemonades and tonics, and baked into desserts in almost every coffee shop and bakery around the world.

Whether you’re a beginner learning how to make matcha lattes at home or a devotee looking for nuanced sippers, it’s easier than ever to buy matcha online. To find the best matcha powders, I tried 21 options from popular brands, with prices ranging from under $20 to over $50. My top 10 include budget-conscious tins, matcha latte blends, and first-harvest ceremonial-grade matcha worth savoring.

Top Picks for Matcha Power

The Best Matcha Powder for Drinking Every Day:

• Naoki Matcha Superior Ceremonial Blend at Amazon $25

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The Best Matcha Powder for Lattes:

• Jade Leaf Matcha Ceremonial-Grade Matcha Powder at Amazon $27

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My Personal Go-To Matcha That’s Under $25:

• Rishi Tea Everyday Matcha at Amazon $19

• Jump to Review

Another Affordable Matcha Powder for All-Purpose Use:

•  Matchabar Matcha Powder Ceremonial Grade at Amazon $40 $32

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The Best Premium Ceremonial-Grade Matcha Powder for Lattes:

• Zenkyu Ceremonial Grade Uji Latte Blend Matcha at Zenkyumatcha.com

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The Best Ceremonial-Grade Matcha Powder for Traditional Preparations:

• Dona First Flush Ceremonial Grade Matcha at Drinkdona.com

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Another Best Ceremonial-Grade Matcha Powder for Drinking:

• Zenkyu Ceremonial Grade Signature Blend Matcha at Zenkyumatcha.com

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One More Nuanced Matcha Worth Savoring:

• The Tea Spot Ceremonial Grade-A Matcha at Theteaspot.com

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The Best Culinary-Grade Matcha Powder for Baking:

• Navitas Organics Matcha Powder at Amazon $21

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The Tests

• Thin Tea (Usucha) Test: I tasted each matcha in a traditional “thin tea” preparation called usucha, made by whisking one teaspoon of matcha powder with two ounces of 180°F water until frothy. I rated it on its flavor notes—including its richness, umami, sweetness, bitterness, tannins, brightness, and earthiness—as well as its mouthfeel.
• Frothy Iced Matcha Test: I used a cocktail shaker to make a frothy iced matcha with each matcha powder and noted the flavor profile and mouthfeel.
• Iced Matcha Latte Test: I used an electric milk frother to dissolve one teaspoon of each matcha powder in two ounces of water, then topped it with six ounces of oat milk and ice. I evaluated the matcha based on if it came through in the creamy latte or if it lost its complexity.

What I Learned about Matcha Power?

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.

What Is Ceremonial-Grade Matcha (and How Is It Different Than Culinary Grade)?

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 Was Hit or Miss

Since grading isn’t regulated and is largely left up to producers, quality can vary widely between matchas dubbed as “ceremonial-grade.” Most—like the Naoki and Tea Spot ceremonial matcha powders—were lovely, with balanced bitterness and gentle grassy notes. The tin of ceremonial Golde Pure Matcha I tried, on the other hand, was as bitter and dully colored as the culinary-grade Navitas, despite being one of the pricier options of the lineup. 

Some of the best matcha brands eschew grading altogether. For example, the Rishi Tea Everyday Matcha was an ungraded blend of first- and second-harvest leaves, and I found it milder and more beginner-friendly than Rishi’s ceremonial offering. 

It’s worth noting here that adding milk tends to erase a lot of nuance in matcha, whether that’s the subtle, desirable flavor notes of a higher-quality powder or the bitterness and astringency of a lower-tier option. If you mostly plan on making matcha lattes, don’t be afraid to opt for a more affordable matcha, ceremonial or not. 

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 tea cultivar(s) and when and how it was grown and processed. Yellow and brown undertones, though, can be signs of oxidation and bitterness, while top-notch matchas tend to have bluer tints. The Golde and Navitas matcha powders both fell on the dull, 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 Zenkyu Signature Blend, Blue Bottle, and Tea Spot matchas were notably bright, blue-green, and balanced.

Buy Only What You Need

From the moment it’s ground, matcha starts to lose its 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. 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). It’s usually perfectly safe to drink or cook with matcha after this point, but given matcha’s price (the ones I tried averaged out at about $1 per gram), it’s better to buy only as much as you can use while it’s at its peak. 

Culinary-grade matcha is often sold in much larger quantities, though (usually 50 grams to one pound). It’s an attractively thrifty option, since it’s typically $0.30 or less 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. 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, try to just get an ounce or two of culinary-grade matcha 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 powder that you’ll also want to drink, such as the Rishi Tea Everyday, Naoki Superior Ceremonial, or Steven Smith Teamaker matchas.

What You Need to Make Matcha

You certainly can make matcha using only a jar and a lid: Just combine your matcha powder and water or milk (and ice, if you like), and shake until it’s frothy and the clumps are gone. That said, a few key pieces of gear can make your lattes and other matcha drinks even better. Here are some of our tested faves I recommend:

• A handheld milk frother, like the Golde Superwhisk, is clutch for dissolving matcha and foaming hot or cold latte milk faster than any other method I’ve tried.
• The Fellow Matcha Set is a stunning and functional toolkit for making traditional matcha preparations at home.
• Hot matcha should be prepared with water that’s heated between 170°F and 180°F. Our favorite variable electric tea kettle, the sophisticated Fellow Corvo EKG, can warm water precisely and looks good while doing it.
• For those who love a matcha tonic or sparkling lemonade (it’s me!), the Breville InFizz Fusion can carbonate more than just water. I like to fizz sweetened hibiscus tea and pour it over frothed iced matcha for a picture-worthy layered beverage.
• Simply put: A glass straw makes for an elite iced matcha latte sipping experience.

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). 

The Best Matcha Powders

The Best Matcha Powder for Drinking Every Day

Naoki Matcha Superior Ceremonial Blend

Credit: Amazon

$25 at AmazonView on Naokimatcha.com

What I liked: The Naoki blend was a true ceremonial-grade matcha made with first-harvest leaves. It can be prepared hot or cold and with water or milk—it’s enjoyable across the board. It had a balanced, approachable profile with nuances of arugula, rhubarb, and Italian parsley. Since it comes in a larger 40-gram tin (which works out to about $0.60 per gram, at the time of writing), it’s also great for matcha drinkers who like to experiment with making matcha tonics, lattes, treats, and smoothies, or who want a matcha drink (or two) every day.

What I didn’t like: It doesn’t have the savoriness of high-end brand matchas, but that’s not likely to be a detractor for most people who just want a daily matcha powder.

Key Specs

• Unit Size: 40 grams
• Grade: Ceremonial
• Harvest: First
• Cultivars: Not listed
• Origin: Uji, Kyoto, Japan

The Best Matcha Powder for Lattes

Jade Leaf Matcha Ceremonial-Grade Matcha Green Tea Powder

Credit: Amazon

$27$25 at Amazon$27 at Jadeleafmatcha.com$25 at Walmart

What I liked: Jade Leaf is one of the most well-known, affordable matcha brands. This multi-cultivar blend had strong notes of green apple peels and watercress that I noted would work well in smoothies, sweetened tonics, and, of course, lattes. When mixed with oat milk, its grassy brightness came through well, yielding a particularly refreshing pick-me-up.

What I didn’t like: It was rather bitter and tannic when mixed with water; milk and sweeteners helped balance it.

Key Specs

• Unit Size: 30 grams
• Grade: Ceremonial
• Harvest: First
• Cultivars: Okumidori, Kanayamidori, Sayamakaori, Samidori, and Yabukita
• Origin: Uji and Kagoshima, Japan

My Personal Go-To Matcha That’s Under $25

Rishi Tea Everyday Matcha Powder

Credit: iHerb

$19 at Amazon

$17$13 at Walmart$14 at Rishi-tea.com

What I liked: The organic, single-origin Everyday Matcha from Rishi Tea was hands-down the most approachable matcha for beginners. It only cost about $0.70 per gram at the time of writing, compared to the $1 average for the rest of the lineup. Not only was it 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. It’s my personal favorite matcha powder to keep on hand, and the one I gift to matcha lovers in my life.

What I 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. Its price has gone up a few dollars per tin since I first tested it, but it’s a better bargain on Rishi Tea’s website.

Key Specs

• Unit Size: 30 grams
• Grade: Ungraded
• Harvest: First and second
• Cultivars: Kanayamidori, Okuyutaka, Yabukita, and Asanoka
• Origin: Kirishima Mountain, Kagoshima, Japan

Another Affordable Matcha Powder for All-Purpose Use

Matchabar Matcha Powder Ceremonial Grade

Credit: Amazon

$40$32 at AmazonView on Matchabar.co

What I liked: The MatchaBar blend is another great place to start for beginners. It was an all-around star with full richness and umami. It tasted more sophisticated than other matchas that cost about the same price per gram (i.e., the Rishi Tea, Naoki, and Jade Leaf options), with light to moderate bitterness and astringency. While it was delightful in a latte, I enjoyed notes of pecans, alfalfa sprouts, and fresh mint when I mixed it with water.

What I didn’t like: I wished there had been more transparency around its sourcing practices. It used to be sold in a tin, but now it seems to come in a pouch.

Key Specs

• Unit Size: 30 grams
• Grade: Ceremonial
• Harvest: First
• Cultivars: Not listed
• Origin: Kagoshima, Japan

The Best Premium Ceremonial-Grade Matcha Powder for Lattes

Zenkyu Ceremonial Grade Uji Latte Blend Matcha

Credit: Zenkyu

View on Zenkyumatcha.com

What I liked: Though I don’t think you have to splurge to get great matcha lattes, this is a slightly pricier multi-cultivar latte blend. Given its large 50-gram size, it works out to only $0.90 per gram (still under the $1 average for the lineup). It had a strong mineral note, almost like seaweed, which added a delicious savoriness when mixed with water. Milk helped mellow that out, though, making for balanced, nuanced lattes. It’s a good choice for matcha enthusiasts who like complexly flavored, less-sweet matcha drinks. 

What I didn’t like: It’s noticeably earthier in a matcha latte than other blends, which may be a turn-off for some (I enjoyed it thoroughly, though). Its larger size might be too large for all but daily matcha latte drinkers.

Key Specs

• Unit Size: 50 grams
• Grade: Ceremonial
• Harvest: First
• Cultivars: Okumidori, Samidori, and others
• Origin: Uji, Kyoto, Japan

The Best Ceremonial-Grade Matcha Powder for Traditional Preparations

Dona First Flush Ceremonial Grade Matcha

Credit: Dona

View on Drinkdona.com

What I liked: This was one of my favorite matchas for drinking in the traditional usucha preparation, which brought out its rich, umami flavors. It was complex without being challenging, bringing to mind the taste of cashews, heavy cream, and Tuscan kale. Paired with low amounts of acidity and bitterness, it was a lovely matcha that didn’t need milk or sweeteners to be savored.

What I didn’t like: Lattes erased a lot of this matcha’s complexity; you’d have to use more than a teaspoon per drink to get it back. I wished there had been more sourcing information, like what cultivars were used in this matcha, on Dona’s website. At just over $1.30 per gram at the time of writing, it was above the average cost of the lineup. The 100-gram bag option comes from a different source, so it likely has flavor differences.

Key Specs

• Unit Size: 30 grams
• Grade: Ceremonial
• Harvest: First
• Cultivars: Not listed
• Origin: Kagoshima, Kyoto, Japan

Another Best Ceremonial-Grade Matcha Powder for Drinking

Zenkyu Ceremonial Grade Signature Blend Matcha

Credit: Zenkyu

View on Zenkyumatcha.com

What I liked: As with the Dona, I relished sipping this matcha during quiet afternoons when I could focus on its nuanced flavors. It was well-balanced with moderate acidity and notes of cashews, wheatgrass, and herbs. Rather than fading into the background, its savoriness shone in frothy iced matchas as well as lattes. I’d recommend it to beginners and experienced matcha drinkers alike.

What I didn’t like: It was over $1.75 per gram at the time of writing, making it the most expensive of my winners.

Key Specs

• Unit Size: 25 grams
• Grade: Ceremonial
• Harvest: First
• Cultivars: Okumidori, Samidori, and more
• Origin: Uji, Kyoto, Japan

One More Nuanced Matcha Worth Savoring

The Tea Spot Ceremonial Grade-A Matcha

Credit: The Tea Spot

View on Theteaspot.com

What I liked: I’ll admit I had my doubts about this matcha based on its almost too-commercial label (I know, I know, books and covers, etc.), but the first sip proved me wrong. It was impressively savory with notes of earthy portabella mushrooms and spinach. There was little to no bitterness and just enough acidity and tannins to make it feel mature and nuanced when prepared as an usucha. In the frothy iced matcha, it also took on a roasted pecan profile, complemented by a subtle, fresh sweetness (think snap peas). It even retained most of those complexities in its lattes, making it an all-around winner.

What I didn’t like: It was on the pricier side at the time of writing. As I mentioned, it’s not the most aesthetically pleasing tin, but that’s a small gripe. Its savoriness may not be attractive for matcha beginners. 

Key Specs

• Unit Size: 20 grams
• Grade: Ceremonial
• Harvest: First
• Cultivars: Oku, Midori, and Yabukita 
• Origin: Yame, Fukuoka, Japan

The Best Culinary-Grade Matcha Powder for Baking

Navitas Organics Matcha Powder

Credit: Amazon

$21$20 at Amazon

What I liked: 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.

What I didn’t like: As mentioned above, stick with other matcha for drinking.

Key Specs

• Unit Size: 85 grams
• Grade: Culinary
• Harvest: Not listed
• Cultivars: Not listed
• Origin: Shizuoka, Japan

The Competition

• Rishi Ceremonial Matcha: Like most of the other matcha powders in this section, I liked this blend, but it didn’t stand out enough to make it into my top winners list. It had a strong green banana flavor with moderate tannins and bitterness that faded when mixed with milk.
• Steven Smith Teamaker Matcha No. 7: The Smith Teamaker matcha had a rich, nutty quality (like walnuts) with a bitterness that reminded me of a hoppy IPA. While I didn’t mind it, some may be turned off by its astringency.
• Breakaway Matcha Coldbrew: This matcha is made from more mature leaves than the brand’s Hyperpremium, first-harvest blends. So, 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.
• Blue Bottle Craft Matcha: This matcha was rich, creamy, and savory, with a 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.
• Chamberlain Coffee Matcha: The Chamberlain matcha’s brightness was balanced with light minerality and hints of green bell pepper, lime, and grapefruit.
• 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.
• Jade Leaf Organic Ceremonial Barista Edition Matcha: 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 water. It would stand up well in sweetened tonics, lattes, smoothies, and baked goods.
• Ippodo Tea Ummon Matcha: Ippodo is a well-respected Japanese matcha brand that’s been selling tea for over 300 years. This matcha was one of my favorites for its umami flavor, reminiscent of asparagus and kombu seaweed. Unfortunately, it’s been largely unavailable on Amazon after having supply chain issues in 2025. That said, you can often find it in stock directly on Ippodo’s website.
• Matchaful Hikari Single Origin Matcha: Matchaful works with a fourth-generation farm for this single-estate matcha that’s grown under the shade of solar panels. It’s currently only offered in pricey 100-gram bags, though, unless you order the 30-gram pouch on Matchaful’s website. It was one of my favorites for drinking in lattes.
• Fellow Kettl Hakusan Matcha: This was an exciting collaboration between one of our favorite coffee gear brands, Fellow, and Kettl, a matcha company known for sourcing the highest-quality matcha directly from Japanese farmers. Kettl’s catalog tends to veer on the pricey side, so this crowd-friendly offering was even more special for its comparatively affordable price. It’s sadly not available anymore, though, as of writing.
• Kettl Shirakawa Uji Hikari Matcha: This matcha wowed me with its rich savory flavor, reminiscent of dashi broth, but it was a part of a limited harvest that’s no longer available.
• Golde Pure Ceremonial Grade Matcha: While this was marketed as ceremonial-grade (and priced as such), the tin I received was dull in color and tasted like broccoli rabe and over-brewed black tea. Its bitterness mellowed out quite a bit when I mixed it with milk, but I wouldn’t recommend it over less astringent, more affordable options.

FAQs

How much caffeine is in matcha?

A drink made with one teaspoon of matcha powder (a typical serving) contains roughly 40 to 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 cup of coffee, which contains about 95 milligrams of caffeine.

Is matcha good for you?

There isn’t a definitive answer on whether drinking matcha has specific or consistent health benefits (and we at Serious Eats aren’t nutritional researchers!). 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 some research suggests can attenuate the effects of caffeine, reduce stress, and improve focus and cognitive function (although, again, the science isn’t totally definitive).

What does matcha taste like?

Matcha tends to be bright, vegetal, and subtly earthy in flavor, with grassy notes or flavors of leafy greens. It’s also surprisingly savory—especially higher quality matcha teas, which can be reminiscent of dashi or other rich broths.

Go to the Community to discover more!