If you’ve seen people all over your feed ditching coffee for a matcha latte, you’ve probably also done some window-shopping to find the best matcha powder to make the drink at home. Matcha might be having a moment, but it isn’t exactly new; the practice of turning finely ground young tea leaves into a vibrant green beverage dates back nearly a thousand years. Matcha boasts a boost of antioxidants and the amino acid L-Theanine, which is thought to promote relaxation and jitter-free, sustained energy. The highest quality matcha, as you’ll see below, comes from Japan, where it is at the center of traditional practices like chado (tea ceremony).
Our favorite matcha powders
- Best classic matcha: Kiyona Kettl Matcha
- Most aesthetic matcha: Rocky’s Matcha Oishi Ceremonial Blend
- The splurge: Ippodo Tea Ummon - Rich Matcha
- A great matcha for beginners: Naoki Matcha Superior Ceremonial Blend
- Best matcha for lattes: Golde Pure Matcha
- Most sustainable matcha: Matchaful Hikari Single Origin Ceremonial Matcha
- Smoothest matcha: Isshiki Ceremonial Grade Yabukita Matcha Powder
- Best matcha for travel: Pique Sun Goddess Matcha
- Best matcha for cooking and baking: Navitas Organic Matcha
While we can’t all jet off to Japan to drink the world’s finest matcha (nor can our wallets support daily coffee shop runs), there are a lot of high-quality, thoughtfully sourced matcha powders you can buy to make great matcha at home. To learn what we should be looking for in a matcha powder, we turned to experts Zach Mangan, owner of Kettl Tea, a New York–based tea company that sources directly from Japan, and Remy Morimoto Park, creator of the vegan recipe blog Veggiekins and founder of her own matcha brand Frauth. We also tested and made a whole lot of matcha at home, so we could say that our morning ritual was for the purpose of journalism (and not just caffeination).
Whether you’re looking to kick your coffee shop habit, reap the benefits of this antioxidant-packed beverage, or simply bring a moment of calm to your morning ritual, here are our nine favorite matchas to make at home.
New in this update: We tested two new ceremonial-grade matcha powders: Isshiki Ceremonial Grade Yabukita Matcha, a blend served at a popular NYC matcha shop, and Pique Goddess Matcha, which comes in convenient travel-friendly sachets. We also updated our pick for Best Classic Matcha from Kettl to the Kiyona Matcha.
- Best classic matcha: Kiyona Kettl Matcha
- Most aesthetic matcha: Rocky’s Matcha Oishi Ceremonial Blend
- The splurge: Ippodo Tea Ummon - Rich Matcha
- A great matcha for beginners: Naoki Matcha Superior Ceremonial Blend
- Best matcha for lattes: Golde Pure Matcha
- Most sustainable matcha powder: Matchaful Hikari Single Origin Ceremonial Matcha
- Smoothest matcha powder: Isshiki Ceremonial Grade Yabukita Matcha Powder
- Best matcha for travel: Pique Sun Goddess Matcha
- Best matcha for cooking and baking: Navitas Organics Matcha
- How we tested matcha powders
- Other matcha powders we tried and liked
- FAQs
Best classic matcha: Kiyona Kettl Matcha
Origin: Uji, Japan
Grade: Ceremonial
What we love: Kettl not only purchases its teas weekly from Japan, but the company also packages them at its own facility in Fukuoka before air-shipping directly to customers. You can taste that attention to quality and detail in Kettl’s Kiyona matcha, which we love most for at-home daily consumption. It’s smooth, rich, and pretty well-priced for someone looking for the highest quality of matcha. The taste is also slightly sweet. It’s also super versatile in that it's rich but light enough to drink on the daily and works well as a tea or latte, whether hot or cold. Care to splurge? Kettl’s website can direct you to a matcha that suits you from the best to blend with milk to the best for whisking traditionally.
What we'd leave: There's not much to complain about with the Kiyona matcha, but some might find it a bit astringent.
Most aesthetic matcha: Rocky’s Matcha Oishi Ceremonial Blend
Origin: Yame Prefecture, Japan
Grade: Ceremonial
What we love: The first thing you’ll notice about Rocky’s Matcha is the packaging—the bright blue metal tin is engraved on top with the brand’s logo and splashed on the side with a neon green label spelling out the matcha’s grade, cultivar (variety), and size. The newer brand, which founder Rocky Xu started in 2022, has that cool kid aesthetic from their apparel to their tea accessories to their recent collaboration with clean beauty brand Saie. This ceremonial blend features three cultivars of Okumidori, Saemidori, and Yabukita. The result is a smooth matcha that boasts one of the most bright, vibrant green hues of all the matchas we tested. This ceremonial blend has virtually no bitterness. It’s smooth, rich, and savory, but is still great for daily drinking, whether as a tea or latte. For someone searching for even more luxury, the brand also has single cultivar options, an organic blend, and a houjicha powder.
What we'd leave: Because the brand has gotten so popular, some of the blends can sell out quickly after release. We just take that as a signal to try something new.
The splurge: Ippodo Tea Ummon - Rich Matcha
Origin: Kyoto, Japan
Grade: Ceremonial
What we love: This is one of the highest grades of matcha produced by Ippodo, a Kyoto-based tea company, that has been the gold standard for tea since 1717. Its Ummon matcha boasts a rich umami flavor, is a beautiful emerald green color, and has a bright fragrance. The taste is creamy and earthy without being bitter. Because it has a natural sweetness to it, I love this one on its own as a tea with water rather than mixed with milk. It sifts easily and quickly foams when vigorously whisked, producing quite the silky texture without residual clumps.
It’s important to note that this one is freshly packaged in Japan and has a pretty short shelf life—Ippodo recommends that you consume it within a month of opening. We suggest opting for the smaller container (especially since it’s on the pricier side) to make sure you can use it all while at its peak freshness. And if you're looking for that Ippodo quality but would rather start off with a slightly cheaper option, their Sayaka and Horai blends are great to begin with.
What we'd leave: This one is definitely on the pricier side (hence the superlative of the splurge) and you should try and use it quickly after opening, so this is better suited for a daily matcha drinker than someone who indulges on occasion.
Expert Opinion: Park says this is the matcha that her grandmother grew up drinking, so it has to be the good stuff.
A great matcha for beginners: Naoki Matcha Superior Ceremonial Blend
Origin: Kyoto, Japan
Grade: Ceremonial
What we love: Naoki’s shade-grown, ceremonial-grade matcha comes in at an affordable $25 price point, which makes it a great choice for anyone who is just starting out on their journey as a matcha person. The vibrant green powder makes an incredibly balanced drink that’s slightly more floral than grassy, with very little bitterness. We love it for both hot and iced beverages, and find that it’s especially good for matcha lattes. If you want to experiment with different flavor profiles after you run through your first tin, try the brand’s three other ceremonial varieties. —Carina Finn, contributor
What we'd leave: This one isn't as savory or grassy as some other matchas, so if you're looking for a bolder, stronger flavor, you might want to opt for another option.
Best matcha for lattes: Golde Pure Matcha
Origin: Uji, Japan
Grade: Ceremonial
What we love: 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. It's smooth, slightly grassy, and has a hint of natural sweetness. The taste isn’t overpowering, which makes it a very good candidate for adding into breakfast items like yogurt 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.
What we'd leave: Those who want a matcha with a very strong flavor might find Golde's to be a bit more on the mild side.
Most sustainable matcha powder: Matchaful Hikari Single Origin Ceremonial Matcha
Origin: Shizuoka, Japan
Grade: Ceremonial
What we love: We really love Matchaful, a female-founded matcha brand with cafés scattered around New York (including one very conveniently located near our office). The Hikari Single Origin Ceremonial Matcha helps me recreate my favorite special lattes from the café (like the Fountain of Chai with chai and reishi or Cacao Dream with cacao and chaga) at home. They source from a single farm, and the matcha is ground to order from first harvest leaves that have been grown pesticide-free and shaded by solar panels, so this one gets extra points for its commitment to sustainability and transparency of sourcing. This single-origin matcha is light, nutty, and floral. It tastes especially good in a latte but is suited well with just water or added to a smoothie. The brand just launched a Tsuyuhikari single-cultivar matcha as their new limited reserve matcha, and I personally can't wait to try it.
What we'd leave: It's hard to find something bad to say about the tried-and-true Hikari matcha. It's definitely a bit more on the astringent side without being bitter and has less of an umami taste if that's what you're searching for.
Smoothest matcha powder: Isshiki Ceremonial Grade Yabukita Matcha Powder
Origin: Kyoto, Japan
Grade: Ceremonial
What we love: Isshiki's matcha is the same one used in the namesake matcha shop that operates in the daylight hours out of the Japanese restaurant Moko in New York's East Village. The shop has become increasingly popular thanks to latte collabs with beauty and lifestyle brands like Tatcha and WTHN. Just like in the store, this matcha powder produces a creamy, smooth matcha that balances a natural sweetness with an earthiness. Because there's little to no bitterness, it's just as good straight up with water as in a latte and it plays quite well with other flavors, like a fruit syrup or a stronger flavored plant-based milk like pistachio.
What we'd leave: This is a generally crowd-pleasing matcha unless you're someone who prefers a bolder or grassier or slightly better flavor.
Best matcha for travel: Pique Sun Goddess Matcha
Origin: Kagoshima, Japan
Grade: Ceremonial
What we love: For as long as I've been drinking matcha, I've traveled with an old matcha tin filled up with roughly enough matcha powder to last me a few days. Pique's single-serving sticks of matcha powder make it so much more convenient. Each box comes with 28 sachets that can easily be tossed into your work bag or carry-on and don't require any measuring tools to craft your morning beverage away from home. The matcha is smooth, creamy, and lacks bitterness. I can't speak to whether the packaging claims of radiant skin and energy or its promise to make me a sun goddess are true, but Pique makes having matcha anywhere easier.
What we'd leave: It's a slightly less flavorful matcha, but for one that's convenient on-the-go, it's more than good enough.
Origin: Shizuoka, Japan
Grade: Premium Culinary
What we love: We love Navitas Organics for its plant-based superfood products, such as cacao and chia seeds, and its matcha is no exception. This one is premium culinary grade, so it’s a great option to use in baked goods (like these Matcha Spritz Cookies or Chocolate-Matcha Butter Mochi Cake) and breakfast items (like this Matcha Mango Chia Pudding). It’s also a more budget-friendly option at $18.85 for 3 ounces. Out of a few culinary-grade matcha options, this one has little to no bitterness, isn't overwhelmingly grassy, and dissolves nicely.
What we'd leave: This matcha is better for baking and cooking rather than drinking it straight up or in a latte, because it has a bit less of a pronounced flavor and has less umami to it than some of the ceremonial-grade options.
How we tested matcha powders
We considered sourcing, grade (the distinction of quality between ceremonial and culinary), taste, and texture when determining which matcha powders were the cream of the crop. For each powder, we used each powder first as straight matcha with water and then in latte applications, both iced and hot.
Other matcha powders we tried and liked
We tend to be skeptical of influencer-backed products at Bon Appétit, but Emma Chamberlain’s namesake brand makes a very good matcha. They use non-GMO, ceremonial-grade matcha from Japan, though they don’t state the exact region. The brand also offers flavored matcha in chocolate and Madagascar vanilla. While we tend to steer clear of added flavorings, these are subtle and great for someone who typically finds matcha too grassy or bitter. This is one that's definitely on the sweeter side, especially if you get a flavored powder. It’s best for making lattes and smoothies.
This Blue Bottle craft matcha is noticeably smooth and froths exceptionally well with milk for a hot or cold latte that feels barista-level without leaving home. It has a lovely body to it and produces a thicker latte, especially when made hot. This matcha definitely has a bold flavor and has a lingering aftertaste, so I prefer it mixed with milk or with a sweetener as opposed to on its own.
FAQs about matcha powder
How can you tell if matcha powder is good quality?
The quality of matcha starts with the sourcing —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, home to lots of organic matcha).
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 anticaking 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.” For high-quality brands like Kettl or Ippodo, this should be as soon as within a month of opening.
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 flavor. 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.
What's the difference between ceremonial and culinary grade 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 flavorful and nutrient-rich and the color is more vibrant. Ceremonial-grade matcha is deemed worthy of use in chado, the Japanese tea ceremony, while culinary-grade matcha comes from harvests that take place later in the year and is better suited for cooking or baking.
What is the difference between matcha and green tea?
Matcha and green tea come from the same plant, but they are processed differently, leading to variance in flavor, texture, and color. While green tea is cultivated in the sun, matcha plants are shaded for a few weeks before harvest. The result is a more vibrant green color, due to increased chlorophyll from shading. Matcha is also presented as a stone-ground powder versus green tea leaves which are often packaged into tea bags or sold as loose leaf tea. Because matcha is made from a powder and you ingest the entire leaf, there is a higher concentration too of nutrients like antioxidants and the amino acid L-Theanine. Plus, matcha has a richer, sweeter flavor and a frothier texture.
How do you make the perfect cup of matcha?
Mangan instructs to bring your water to a full boil and then pour 65 ml (2.25 oz.) into a small cup to cool slightly. Pour the hot water into an empty chawan (a Japanese tea bowl) and wait several seconds. Empty the now warmed chawan and pat dry with a clean towel. Scoop 1.5–2 g of matcha into a furui (a sifter) over your empty chawan and sift it. Once the water in your cup has cooled to around 170–180℉, add it to the matcha powder. Using the whisk, gently knead the matcha into the water and then whisk in a vigorous Z pattern until a foam appears. Lift your whisk to the surface of the foam and continue to whisk gently to create a microfoam. Support your bowl from the bottom, raise to your lips, and enjoy.
How do you store matcha?
After buying matcha, Mangan says you should keep the unopened package in the refrigerator and continue to refrigerate after opening. To keep the matcha fresh, store your tin inside a resealable plastic bag. Many matchas will come in a foil bag packed within a small tin that has a plastic oxygen absorber or lid inside. Don’t throw this out as it helps keep the matcha safe from air exposure (oxidation can quickly deteriorate the taste and color).
What tools do you need to make excellent matcha?