We first looked at the sourcing region—all of the matchas recommended below are sourced directly from Japan. Many are from Uji, the region in the country that’s famous for its history of matcha production. Mangan says that not only should the packaging list Japan as the country of origin, but it should ideally list a region, town, and grower (e.g., Uji Prefecture, Fukuoka Prefecture, Aichi Prefecture, and, more recently, Kagoshima and Shizuoka Prefectures (often for organic).
We next looked at the grade of matcha. Ceremonial-grade matcha is the highest quality and is the best for drinking. Park explains that because the leaves are picked from the first harvest of the year, the matcha is more flavourful and nutrient-rich and the colour is more vibrant. Ceremonial-grade matcha is deemed worthy of use in chado, while culinary-grade matcha comes from harvests that take place later in the year and is better suited for cooking or baking.
We also considered a few factors printed on the packaging, like ingredients and a best-by date. Park strongly recommends going for a matcha with no added ingredients like sugars or anti-caking agents like starches. As for the date, Mangan says this should be printed on the bottom of the tin or bag, “Matcha is not like wine and after milling does not benefit from age or vintage. Once the leaf is ground, it should be consumed as quickly as possible.”
Finally, we noted the taste and texture. Of course, Park reminds us that the taste of matcha, like coffee, is subjective. Some people prefer a more astringent matcha while others like a deep umami flavour. As for texture, we looked for a smooth mouthfeel without grit, and a matcha that dissolves easily into water once sifted and whisked or frothed.
Ahead, our favourite matcha powders for 2024.
Why we love it: With its rich umami flavour, and vibrant green colour, there’s a lot to love about this high-grade matcha powder. The matcha leaves are grown organically and sustainably in the tea fields of Uji, Kyoto, and harvested by hand in the spring and autumn seasons — before being ground in stone mills for the purest texture, aroma, and flavour.
- Taste: An umami flavour — with a sweet yet mild taste.
- Origin: Uji, Japan.
- Grade: Ceremonial.
Why we love it: Affordable and flavourful, this matcha pwoder is great for everything from making matcha lattes and teas, to stirring into bakes and smoothies. Sticking to traditional methods, the leaves are grown under shade to ensure a vibrant colour and flavour — before being stone-ground to properly preserve their signature umami taste.
- Taste: Balanced umami flavour with a subtle hint of bitterness.
- Origin: Kagoshima, Japan.
- Grade: Ceremonial.
Why we love it: Golde’s organic ceremonial-grade matcha powder is a great base for a hot or cold morning latte and works well with any type of milk. The taste isn’t overpowering, which makes it a very good candidate for adding into breakfast items like yoghurt or chia pudding. Plus, the matcha froths well for a smooth drinking experience. Like all of Golde’s superfood products, the matcha comes in a bright green canister that is pretty enough to keep out on your counter.