The Best Matcha Powder of 2024, Tested & Reviewed

WDC NEWS 6 STAFF

2 weeks ago

A few years back, I gave up coffee completely. In search of a caffeine alternative, I turned to matcha, the now globally ubiquitous green tea powder with over a thousand years of rich tradition in Japan, a whole host of purported health benefits, and unique flavor notes. Matcha powder can be blended into lattes with a milk frother or hand-whisked into other hot and cold beverages, but I like to use matcha powder in more creative ways. I’ll fold matcha powder into baked goods, shake it into matcha cocktails, or throw it into my blender to make my morning smoothie extra green.

Hear me out: Finding the best matcha powder can be tricky since it’s subjective and based on factors like taste, price, and usage. Since I drink it daily, however, I decided to test 14 popular matcha powder brands side by side, including picks from Blue Bottle, Chamberlain Coffee, and Golde. I evaluated each matcha powder based on versatility, texture, and taste. Here are my picks for the best matcha powder to make hot and iced lattes, specialty baked goods, cocktails, and more.

PHOTO: Blue Bottle

Pros

This matcha’s strong, zippy flavor has balanced undertones, making it a great choice for many applications. It’s also packaged in an attractive and sturdy canister.

Blue Bottle’s matcha powder is sourced from Uji, Japan, where the soil and high-altitude climate conditions (as well as generations of matcha production and milling) have awarded the area worldwide recognition as one of the best green tea growing regions. As a result, the verdant powder has a deep, balanced flavor. With nutty notes and a touch of almost-sesame flavor, its warmer-tasting flavors don’t diminish its bold presence in beverages and desserts.

Blue Bottle’s matcha tasted the most well-balanced of any matcha I tested. It tastes round and smooth but also has a zippy punch. This matcha powder caters to experienced matcha lovers seeking a complex flavor profile, and folks who are newer to the tea and want to start with a quality product.

Grade: Ceremonial | Origin: Uji, Japan | Size: 1.06 ounces

PHOTO: Amazon

This ceremonial-grade green tea powder is sourced from Shizuoka, Japan, where rich volcanic soil and abundant water generate ideal growing conditions for these 100 percent organic Tencha tea leaves. In my tests, I found that because this slightly warm-hued verdant powder is fine, it’s not prone to clumping. It easily dissolves in either water or milk without the need to strain before whisking.

I’d describe its flavor notes as grassy, vegetal, and earthy, which means that if you prefer sweeter matcha, you might lean towards making beverages like honeyed matcha lattes or opt for matcha desserts. This option gets extra points for its cute, clever canister design which provides a large opening for easy portioning, and a screw top which ensures easy resealing without any spillage.

Grade: Ceremonial | Origin: Shizuoka, Japan | Size: 1.06 ounces

PHOTO: iHerb

Cons

This matcha’s canister is a bit tricky to open, its tight top slides on and off, making it difficult to remove without a cloud of matcha escaping.

Make just about any beverage (lattes! cocktails!) with this versatile, high-quality matcha powder and you’ll understand why it’s so popular. Reasonably priced, it whisks well without clumping and its quality is comparable to other ceremonial matcha nearly twice its price. Like the flavor notes of a cacao nib (but much more subtle), this matcha balances an antioxidant flavor with a nutty undertone. Unlike a cacao nib, however, there’s no bitterness on the end of the tongue, but rather a slight sweetness.

Although this tin was difficult to open and close without losing some matcha in the process, the fact that it does seal so tight will work to prolong the life of the powder, acting as a semi-airtight seal.

Grade: Ceremonial | Origin: Kagoshima, Japan | Size: 1.05 ounces

PHOTO: Amazon

With a higher price than any other option on this list, this Ippodo Tea matcha may not be the powder you reach for everyday consumption, but it’s a worthwhile splurge. The simple details on this otherwise minimalist, white canister make this Ummon Matcha attractive enough to keep out on the countertop. Given the quality of matcha, it feels unique and special. If you want to stray from the typical loose-leaf assortment, electric kettle, or teapot, this matcha powder makes a more thoughtful gift for a tea lover.

The tasting notes for this matcha are unique. It’s verdant and grassy, but also round and toasted. I detected a slight minerality, too. In my tests, I found that the vibrant powder caters specifically well to traditional matcha beverages such as koicha and usucha due to the complex but never bitter flavor and creamy texture once whisked.

Grade: Ceremonial | Origin: Kyoto, Japan | Size: 0.7 ounces

PHOTO: DavidâsTea

Pros

Complete with four different flavors, this sampler set takes the guesswork out of flavoring matcha beverages, while spicing up your matcha routine and cutting time out of latte-making.

Ideal for gifting or folks looking to switch up their morning matcha lattes, this colorful set includes vanilla-, maple-, strawberry-, and peach-flavored tins of infused matcha powder. The two standout flavors in my testing were the vanilla, which effortlessly turns out hot and iced vanilla matcha lattes, and the peach which, when served iced with water and lemon, is like a peachy twist on an Arnold Palmer.

It should be noted that because these powders include matcha tea and flavorings, I found that more powder was used per serving than if we were using pure matcha. The set says it makes 8 servings, but in testing I found there were more like three beverages per tin, yielding 12 or so portions.

Grade: Culinary | Origin: Nishio, Japan | Size: 4.3 oz

PHOTO: Amazon

When I used Encha’s matcha powder in beverages including cocktails, it tasted delicate, with a slightly bitter touch on the nose but tons of quintessential matcha flavor. When used in baked goods and desserts, it also presents a strong, smooth recognizable green tea punch. So fine and so easily dissolved in all liquids, batters, doughs (and just about anything you’d be looking to incorporate this powder into), I found this matcha to be one of the most user-friendly and versatile on this list. It requires minimal effort and doesn’t cater to one single application over others.

Although the packaging of this powder created a few difficulties in use, I easily remedied the issue by transferring the powder to a clean Mason jar.

Grade: Ceremonial | Origin: Uji, Japan | Size: 1.06 ounces

PHOTO: Amazon

Pros

Packaged in an extra tall tin that prevents spills, not only is this matcha powder very well priced for its quality, but it also outperforms other contenders in taste for matcha lattes.

After testing this matcha in multiple baking recipes (from no-bake cheesecake to usucha), it became clear that this powder reached peak flavor when used in lattes. In both hot and cold lattes, it seems the milk (or milk alternative) harmonized with the particular flavor notes of this tea sourced from both Uji and Kagoshima. In my tests, the smooth, sweet, cool, and crisp flavors of this tea were best highlighted in my lattes. I didn’t want to disrupt the balance with any sort of sweetener.

While this matcha powder failed to deliver the same flavor performance in baked goods, it is clear that Jade Leaf’s matcha is a great choice for those of us looking to fulfill our daily matcha latte craving.

Grade: Ceremonial | Origin: Uji and Kagoshima, Japan | Size: 1.06 ounces

PHOTO: Amazon

Hear me out: Although I wouldn’t normally use ceremonial grade matcha when baking (that’s what culinary grade is for), in testing I couldn’t help but notice how well this matcha performed in baked goods. When mixed into doughs and batters, Golde’s matcha imbues desserts with a bright, vibrant flavor. I could smell a strong matcha scent upon retrieving baked goods from the oven. Otherwise, when tested in beverages, I found the flavor very smooth, a little bit grassy, and almost nutty, with notes of kinako.

One of my favorite things about this matcha powder is its screw-on lid, which allowed me to control the speed and force with which I opened the tin, minimizing spillage and preventing any powder from taking to the air.

Grade: Ceremonial | Origin: Uji, Japan | Size: 1.4 ounces

My Favorite Matcha Powder

Blue Bottle’s Craft Matcha is hands-down the best matcha powder based on its balanced flavor and fine, never-clumpy texture. Complex enough to satisfy a more seasoned palate but approachable enough for newcomers to matcha, it strikes a nice balance. I liked its sturdy canister which made portioning a breeze. Plus, it’s attractive enough to leave out on the countertop. Chamberlain Coffee’s Matcha is my runner-up pick due to its grassy flavor, superior packaging, and resistance to clumping.

Food & Wine / Stella Totino

How I Tested Matcha Powder

In my tests, I used each matcha powder in different beverages including cocktails, nonalcoholic drinks, lattes, and smoothies. I also used matcha powder to make baked goods. Applications for the powders included, for each brand:

Food & Wine / Stella Totino

Matcha latte recipes: I made a hot and cold matcha latte using each of the brands. I also made usucha (a traditional method of matcha, which is simply matcha whisked with hot water).
Dessert recipes: I tested a number of dessert recipes on most brands including cookies, tea cakes, panna cottas, and affogatos.
Smoothie recipes: Other tests included smoothies, ice blends, and koicha (which is a thick, traditional matcha made with a high powder-to-water ratio).

Food & Wine / Stella Totino

In my tests, I looked to distinguish unique flavor elements, texture and clumping tendency, and versatility in application. After I finished my taste tests, I revealed the retail prices of the matcha powders to compare and consider their value. At the time of testing, prices ranged from $14 to $30, with an average of $22.

Food & Wine / Stella Totino

Factors to Consider

Sourcing Region

Like many foods where terroir is an important factor — think single-vineyard wines or specialty coffee beans — the region where the green tea leaves used to make matcha powder are grown will affect taste, consistency, and color. High-quality matcha is best grown in cool, high-elevation climates where low temperatures (especially at night) help to increase flavor and nutrient density, and fog or cloud coverage provides the shade these plants crave. Another important element is the soil. When highly aerated and has a lower pH value, the soil increases the quality of the tea leaves.

Because these regions are sloped and hilly, production and cultivation are more difficult than other, flatter harvesting areas, and therefore these matcha powders are likely higher in price as the cost of production is higher. When looking for the best matcha powder, you may want to ensure it’s sourced from Uji, Nishio, Kagoshima, and other areas near Kyoto.

Food & Wine / Stella Totino

Cultivar and Timing

Although all tea (excluding herbal teas) comes from the Camellia Sinensis plant, there are two subspecies from which green tea, and thus matcha, is derived: sinensis and assamica. The cultivars that then branch off from these two subspecies differ less in terms of innate flavor profiles and more in terms of how they react to different growing conditions (like climate temperature preferences, yield, and growth time).

Each cultivar can yield up to three harvests. With each harvest, different characteristics are present in the leaves. A plant’s first spring harvest is considered to yield the highest quality leaves as it is the product of the first push of nutrients and flavor developed during the winter. The second harvest also yields quality leaves. This tea is commonly used in many matcha powders as it retains much of the characteristics of the first harvest yet is far more abundant. If a third harvest is attained, those leaves are usually used for other forms of tea such as hojicha.

Knowing what cultivar and harvest your matcha is derived from may or may not be important in your selection of a tea that works for you. However, if you are searching for the best matcha tea out there, it’s good to know that these elements influence the taste and quality of the leaves.

Frequently Asked Questions

What is the best way to make matcha?

Matcha can be prepared in a few different ways. When adding it to a smoothie, shake, or something blended, matcha can be scooped directly into a blender. For baking with matcha powder, add the powder with the dry ingredients.

For matcha beverages, the matcha must be whisked. While you can use a handheld milk frother to incorporate the powder into milk or water, I found the traditional bamboo matcha whisk helpful. When using the bamboo whisk, you’ll want to strain your matcha powder through a fine mesh sieve into a bowl, then pour in your hot water.

Whisk with vigor in a Z-shaped motion for 20 seconds, until the powder is well incorporated and the mixture is frothed. Finally, you can drink as is, and add sweeteners, milk, or ice.

Should I buy a different matcha for baking than I should for drinking?

While the above list includes only matcha powders that are high enough grade to sip on, as well as versatile enough to bake with, if you’re looking to bake often with the powder, it might be worth acquiring a second matcha powder that is culinary grade. Culinary grade matcha is made with more mature leaves, harvested later in the season, and therefore is prone to a more simplistic flavor profile and occasional bitterness.

However, this grade of matcha is usually set at a lower price point and therefore requires less hesitation if large quantities are called for in recipes. Although culinary-grade matcha may not be as impressive in taste as ceremonial, its strong “matcha” flavor comes through well in baked goods, where any potential bitterness is often lost among the sweetness or other flavors in the dessert.

Does matcha have more caffeine than coffee?

Generally speaking, matcha does not have more caffeine than coffee. Depending on how much powder you add to your beverage, the range is about 40 to 180 mg of caffeine per serving. For comparison, coffee has a range of 100 to 140 mg per cup. So, while most likely you will be ingesting less caffeine from matcha than you would with coffee, they technically could have comparable levels. It is important to note that the caffeine in matcha powder is digested differently than that found in coffee. In short, caffeine from matcha slowly becomes available over time, so you should not experience jitters or caffeine crashes, but rather sustained energy.

Other Matcha Powders I Tested

Food & Wine / Stella Totino

Strong Contenders

DO Organic Ceremonial Matcha ($71 at Amazon)

This matcha powder is of very high caliber in terms of texture, taste, and hue, and is versatile for several applications. However, I found its price a bit inaccessible, especially when compared with other, similar organic and ceremonial grade options I tried.

Ujido Ceremonial Blend Green Tea Powder ($16 at Amazon)

This green tea powder is very reasonably priced; however, I found it did not perform as well as other ceremonial-grade contenders when making simple beverages. It’s best suited to baked goods, smoothies, or other applications that do not require a deep and complex matcha flavor — so if you’re looking to avoid having to scoop sparingly, this may be a good option.

Mantra Matcha ($43 at Bubble Goods)

Bright in flavor and color, this matcha powder is sharp and zippy. I found it lacked some of the more refined complexities when it came to earthy tones and creaminess, but it’s a great option for those looking for a crisp and clean matcha.

Matchaful Hikari Ceremonial Matcha ($40 at Amazon)

This Matchaful powder is smooth and light. Despite its smooth taste and easy whisking, it’s somewhat more expensive than similar options and its taste profile caters to those who enjoy a simpler, cleaner matcha flavor than one that merges multiple flavor elements.

What Didn’t Make the List

In complete transparency, testing something like matcha powder can prove to be slightly more tricky than tests based on function, like the best coffee grinders or sous vide cookers. When judging is based in part on taste, there is no objectivity. However, some options didn’t make my list because of bitterness, inability to froth quickly or well, or lack of versatility. Some examples include David’sTea Grand Cru Matcha which did not whisk well as it had a hard time frothing and retained clumps, and Tenzo Matcha Green Tea Powder as it had somewhat of a weak, single-note flavor that easily got lost when mixed with milk or other ingredients.

Our Expertise

Stella Totino is a former pastry chef turned food writer with years of experience testing and researching all things food. Invested in discovering fun new flavors and the tools that help to create them, you can find her work in the Strategist, Simply Recipes, Apartment Therapy, and the Kitchn. As an avid matcha drinker, Stella has years of experience testing out a variety of matcha powders both in and out of professional kitchens.

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