Matcha has made its way to nearly every coffee shop menu in recent years—even the biggest chains offer several variations of the drink. It makes sense: There’s a lot to love about the Japanese green tea powder. Not only are the best matcha powders delicious, delivering a strong yet smooth flavor, but they also come with a range of health benefits. The tea is loaded with antioxidants and, unlike coffee, it provides a steadier, more gentle release of caffeine.
Depending on how you plan to use it and what your budget is, there are a range of matcha powders to ... [+] choose from. Dried Beetroot Powder
Though it’s getting increasingly popular in the United States, matcha has a long and storied history in its native home of Japan. Traditionally, the finely ground green tea powder was used in tea ceremonies by whisking with water. It typically comes in two main grades: culinary and ceremonial. As its name suggests, culinary grade matcha is meant to be used as an ingredient—that includes different drink preparations such as in matcha lattes and smoothies or for cooking and baking. Ceremonial grade matcha, on the other hand, is made from high-quality tea leaves and meant to be enjoyed as is.
Today, matcha has made its way to a multitude of dishes and drinks. It’s enjoyed with milk in lattes, baked into cakes and cookies and dusted over desserts. Depending on how you plan to use it and what your budget is, there are a range of matcha powders to choose from. If you’re looking for a rich and smooth matcha powder to drink daily, our top pick is the Kettl Hanaka Matcha, which comes in a convenient 20 gram tin. Our best budget pick is Ito En’s Matcha Green Tea Powder, which is a culinary grade option that’s perfect for lattes. Below, here the best matcha powders for cooking, baking and drinking.
Grade: Not listed | Origin: Yame, Japan | Size: 20 grams
There’s good reason why New York City’s Kettl has become the go-to tea purveyor for not just many of the city’s cafes, but also Michelin-starred restaurants: Owners Zach and Minami Mangan source from Japan’s most prestigious tea producers. You can’t go wrong with any of Kettl’s matcha offerings, but the smooth, yet rich Hanaka is ideal for daily drinking. Shaded young tea leaves are gently processed to create a fine matcha with a soft nuttiness and low astringency that makes it great for sipping alone or in lattes. It’s a moderately priced option for matcha enthusiasts who appreciate the nuances of a good matcha.
Grade: Culinary | Origin: Japan | Size: 56 grams
There’s a common misconception that matcha is pricey and while some can certainly get expensive, that’s not the case with Ito En. The Japanese tea company offers several affordable matcha powders, including a culinary grade option that’s great for multiple uses. It has an earthy flavor with a hint of sweetness that works well for drinking alone or to use in matcha lattes. Plus, its bright green color doesn’t get muddled.
Grade: Ceremonial | Origin: Uji, Japan | Size: 20 grams
If you’re looking to upgrade your matcha experience, this limited-edition tin from Rocky’s Matcha is worth the price tag. The tea leaves come from the Uji, Japan gardens of award-winning producer Kiyoharu Tsuji and boasts an exceptional sweet and delicate flavor. “It's single cultivar meaning all of the matcha came from one source—versus other matcha blends which are sometimes blends of matcha from various farms and harvests—and is so delicious, it's a treat even when prepared traditionally with just water,” says Remy Morimoto Park, a recipe developer who crafts beautiful matcha dishes and drinks on her Instagram account @veggiekins.
Grade: Not listed | Origin: Kyoto, Japan | Size: 30 grams
Save your most delicate matchas for traditional whisking and sipping. “When making a matcha latte, you'll want to use a matcha that has a bolder flavor so it stands up to the milk,” says Park, who opts for Ippodo’s medium-bodied Ikuyo. (Unlike other brands, Ippodo does not categorize its matchas under ceremonial or culinary). “It’s a richer matcha with snappy flavor notes that makes for a delicious latte.”
Grade: Culinary | Origin: Nishio, Japan | Size: 100 grams
Whether you’re folding it into cake batter or adding it to cookie dough, experts agree that a culinary grade matcha works best when it comes to baking. “You want around one tablespoon for every one to two cups of flour and ceremonial grade matcha—while more vibrantly green and aesthetically pleasing—is just too expensive and precious for everyday baking and best used for drinking to savor the umami flavors,” says Kat Lieu, the baker and recipe developer behind the cookbook Modern Asian Baking at Home. This one from Aiya, a Japan-based family-owned producer that’s been in business since 1888, has a strong matcha flavor that shines through in culinary applications.
Grade: Ceremonial | Origin: Uji, Japan | Size: 30 grams
Founded in 2014, Encha may be relatively new, but the matcha purveyor’s dedication to quality has made its tea a standout. Its organic stone-ground matcha is made with first-harvest leaves that are picked in the spring, giving the resulting cup a smooth earthy flavor. It boasts delicate grassy notes that make it pleasant to sip alone, but is also full-bodied enough to hold up to milk when used in a latte. If you’re looking for a matcha that’s versatile enough to use in multiple ways, this is the one.
Grade: Not listed | Origin: Kyoto, Japan | Size: 20 grams
When it comes to introductory matcha that’s not too expensive and still has a strong green tea flavor, Park turns to Ippodo’s Horai, calling it “a great place to start for the average matcha drinker” since it’s both affordable and high in quality. “The flavor profile is not too rich, not too umami and not too earthy,” she adds. “It's a crowd-pleasing, balanced and mild blend.”
Grade: Ceremonial | Origin: Uji, Japan | Size: 30 grams
DōMatcha prides itself on its attention to detail. The green tea leaves used in the Master’s Choice are shade grown in Kyoto and plucked when young. They’re steamed after harvest and kept cold to prevent oxidation, then ground between traditional granite stones. Blended by 16th-generation Japanese tea master Kazunori Handa-san, this ceremonial grade matcha is full bodied with a brilliant green color. It yields a cup that’s rich and creamy, with a strong umami flavor that matcha purists will appreciate.
Grade: Ceremonial | Origin: Uji, Japan | Size: 40 grams
Looking to impress a matcha lover in your life? Golde’s all-in-one kit bundles everything they’d need to make it at home like a pro. It comes with ceremonial grade matcha that’s finely ground from shaded leaves that are grown and cold-processed in Uji, Japan, plus a bamboo whisk. Reviewers love the gentle grassy flavor and jade green color in both the traditional preparation and in lattes. Golde’s Superwhisk is also a favorite of Forbes Vetted Home and Kitchen Editor, Amanda Arnold, and perfect for those who make lattes often.
Grade: Ceremonial | Origin: Nishio, Japan | Size: 30 grams
Some days call for a smooth, well-made cup of plain matcha; others require something with a little more personality. To make its flavored matcha, Chamberlain Coffee takes its ceremonial grade green tea powder and adds notes of mango, chocolate or Madagascar vanilla. According to reviewers, the additional flavorings are subtle enough so they don’t overwhelm the green tea, but add just enough interest to pique your palate.
Ceremonial grade, which is produced from young tea leaves, is typically the best grade of matcha available. It has a delicate and nuanced flavor that’s meant to be enjoyed in a traditional manner: by whisking it with water.
It all depends on what you’ll be doing with the matcha powder. If you plan on combining it with other ingredients or adding it to baked goods, then go for a culinary grade matcha, which can hold up to additional flavors. Ceremonial grade matcha is meant to be sipped as is, but Park uses them for lattes, too. “Though it is often said that culinary matcha is best suited for lattes, I find that a higher grade of matcha is better to use so that you don't end up with a latte that tastes like an earthy glass of oat milk,” she says.
DoMatcha CEO John Harrison also has this tip: “If you do some extra digging, you can find out which supplier the brand sources its tea leaves and matcha from. Choose a supplier that already has a longstanding and good reputation in Japan.”
As a general rule of thumb, the more vibrant green a matcha is, the higher the quality. Good matcha powders will also be very finely ground and give off a grassy, not musty, aroma. When it comes to flavor, it shouldn’t be astringent or bitter, but has a smooth, mild earthiness.
I am the editor of three Forbes investment newsletters: Forbes Dividend Investor, Forbes Billionaire Investor and covered call writing advisory service, Forbes Premium Income Report. Prior to joining Forbes in 2001, I was a producer and reporter at CNN Financial News, focusing on stories about entrepreneurship. I've also worked as a field producer for Bloomberg TV in New York, and as a reporter/researcher at Inc. Magazine in Boston. Born in Tampa and raised across the bay, I graduated n 1990 from the University of Florida with a B.S. in business administration with a concentration in finance.
I am the editor of three Forbes investment newsletters: Forbes Dividend Investor, Forbes Billionaire Investor and covered call writing advisory service, Forbes Premium Income Report. Prior to joining Forbes in 2001, I was a producer and reporter at CNN Financial News, focusing on stories about entrepreneurship. I've also worked as a field producer for Bloomberg TV in New York, and as a reporter/researcher at Inc. Magazine in Boston. Born in Tampa and raised across the bay, I graduated n 1990 from the University of Florida with a B.S. in business administration with a concentration in finance.
NSJ is a journalist and editor specializing in fashion, beauty, lifestyle, culture. Her work has appeared in Vogue, Harper's Bazaar, Grazia, The Guardian, Telegraph Fashion, The Sydney Morning Herald.
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I’m a senior fashion editor covering women's and men's fashion, accessories and athletic apparel. My writing has appeared in T: The New York Times Style Magazine, Vogue and The Wall Street Journal. Prior to joining Forbes, I wrote two books, including The New Beauty: A Modern Look at Beauty, Culture, and Fashion. I've studied fashion styling and hold certificates in jewelry essentials from the Gemological Institute of America and design history from Sotheby’s Institute of Art. A native New Englander, I grew up in Rhode Island and was—and remain—a sneaker obsessive with far too many pairs of white sneakers.
I’m a writer, editor, and fashion/beauty/pop culture enthusiast living in New York City. If I’m not in the middle of a Law & Order: SVU marathon, then I’m probably walking my Cavalier King Charles Spaniel, Dexter, shopping, or searching for the best cacio e pepe that the city has to offer. I previously served as Features Editor at InStyle and my writing has appeared in Elle, Refinery29, Vice, and more. I’m always up to discuss celebrity memoirs, emo bands of the early aughts, and the weekly Sakara Life menu; follow me at @samanthajsimon.
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I am a freelance writer specializing in general wellness, relationships, home, and lifestyle trends, with work appearing in Women’s Health, Prevention, Health, Yahoo Life, and more. I have a master’s degree from American University, live by the beach, and hope to own a teacup pig and taco truck one day.
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