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Our experts recommend keeping the following criteria in mind as you shop:
Using this guidance, I rounded up a list of both expert-recommended and NBC Select staff-favorite matcha powders.
Wilson recommends this family-owned brand to emphasize the importance of sourcing matcha from Japan. “It’s become so trendy that a lot of other places around the world are making their version of it, but tea has terroir. The soil and climate of the place where it is grown have an effect on how it will taste,” she says.
Ippodo Tea recommends the 40-gram Sayaka matcha for those who are new to drinking it and want a milder flavor blend.
This ceremonial grade matcha is freshly shade-grown and cold-processed in Uji, Japan, according to the brand. Golde notes that approximately one serving is equivalent to a shot of espresso or 72 grams of caffeine. The brand also sells its own Yuzu Matcha, which is a blend of its ceremonial grade powder and Japanese yuzu for a strong citrus twist. We find this version to be very citrusy and strong, with a genuine yuzu taste.
NBC Select reporter Zoe Malin says this Clevr powder is just like a “matcha latte in a bag.” According to the brand, this ceremonial grade matcha has adaptogens, mushrooms and probiotics and is also vegan and gluten free. It’s also blended with monk fruit for added sweetness without the refined sugars.
Salazar recommends Bonsai Cha — one of the highest grade matchas she’s seen on the market — if you want to drink it straight. The premium first harvest leaves are sourced directly from family farmers in Kyoto, Japan, according to the brand.
Suzuki recommends the Mizuba Tea Co. because of the direct relationship with their farmers in Uji, Japan. This tin holds 40 grams of matcha, and leaves a creamy mouthfeel with milky and buttery tones, and a slight vanilla smell, according to Mizuba Tea Co. The brand offers a culinary grade option and a ceremonial grade option.
NBC Select updates editor Mili Godio loves this matcha latte option because “it has the perfect amount of sweetness to cancel out any bitterness from the matcha.” She also pairs it with frothed almond milk and finds the blend very easy to whisk. Jade Leaf Matcha has a culinary grade option and a ceremonial grade option.
Malin tried the mango matcha and likes that she doesn’t feel the need to add sweetener. “It’s fruity and earthy and I would drink it without honey. It has a brighter flavor and it’s a good balance compared to other matchas with a stronger earthy matcha flavor,” she says. Chamberlain Coffee offers all ceremonial grade matcha in flavors including vanilla, mango and chocolate, and one tin can make up to 30 cups, according to the brand.
This ceremonial grade matcha is crafted on a 4th generation solar-powered family farm and sourced from Japan, according to the brand. We tried this powder and its vibrant green color and grassy smell were standout features. It was also very smooth and easy to sift through and whisk, maintaining its vibrancy throughout the process and tasting rich in umami to me.
Once you have your matcha powder, use each of the following tools to create your drink.
Wilson says “matcha bowls should be wide and deep enough for you to be able to whisk with a smooth surface.” Bowls with a spout make it much easier to pour matcha into other things like milk for a latte. If you are on a budget, a simple rice bowl will do.
NBC Select editorial projects manager Rebecca Rodriguez uses this microwave- and dishwasher-safe bowl with a spout to make her matcha at home. The interior has a smooth transparent glaze, which allows for easy cleaning and holds up to 18 ounces, according to the brand.
The whisk holder provides proper storage for a bamboo whisk, should you purchase one. According to the brand, the best way to dry your whisk is to rest it on the holder to avoid mold or splinters. This will help maintain the shape of the bamboo strings and prevent them from shrinking.
Wilson’s general rule of thumb for measurements is one teaspoon of matcha for every eight ounces of water. Use the same proportions when substituting milk for a latte, and double this amount for iced drinks, she adds.
Depending on the grade of the matcha, the higher it is the less matcha powder you need, says Salazar. “What most people do is they put in too much water and then they end up not getting that beautiful froth. They end up using too much matcha or too much water,” she says.
Consider this bamboo scoop to complete the traditional matcha making experience. The bottom is curved to easily lift matcha from a jar or container, and it can be cleaned with a dry cloth or paper towel.
Our experts all agree that it’s important to sift your matcha before whisking it because this helps to break up clumps, and creates the smoothest texture possible.
This stainless steel sifter is sold separately and also in a set (see below). It has a 4.5-star average rating from over 8,000 reviews on Amazon, and it can fit the amount of matcha you use in one scoop, ensuring that any clumps are broken down over your bowl.
Our experts agree that it’s important to make sure your water isn’t boiling, as this will bring out more bitterness from the tea leaves. Wilson aims for her water to be around 165℉ and when prepared traditionally, she uses 1.5 to 2 grams of matcha powder poured into half a cup of hot water.
Salazar keeps her water between 140 and 160 degrees Fahrenheit, and recommends using a temperature-controlled kettle, but says you can also control temperature by transferring water from one pitcher to another. Each transfer of water will lower the temperature by 10 degrees Fahrenheit.
This kettle has a temperature range of 135-212 degrees Fahrenheit. It holds up to 0.9 liters and has a toggle that lets you maintain the desired temperature of the water for up to 60 minutes, according to the brand.
Our experts recommend whisking your matcha in a W- or M-shaped zigzag motion until the powder is mixed into the water well and forms a froth. “You’re primarily using your wrist to get that whisk going — you’re not using your whole arm when you’re doing the whip in a traditional style,” says Salazar. “Once the bubbles start to form, you can raise the whisk to the surface of the foam and lightly zigzag across, to make it more uniform and creamy,” adds Suzuki. Steward also recommends keeping your bamboo whisk from touching the bottom of the bowl so it doesn’t get damaged.
A bamboo whisk can help make the matcha even more rich and creamy as it froths the powder. Wilson recommends this affordable bamboo whisk from DoMatcha while preparing matcha the traditional way.
If you prefer modern matcha making tools, Jade Leaf offers a starter set with the following: an electric whisk frother, stainless steel scoop, stainless steel sifter, and full color matcha handbook, according to the brand. The electric whisk frother (also sold separately) is a useful tool to froth your milk if you would like a hot or iced latte. They also offer a traditional starter set, which includes a bamboo whisk.
At NBC Select, we work with experts who have specialized knowledge and authority based on relevant training and/or experience. We also take steps to ensure all expert advice and recommendations are made independently and without undisclosed financial conflicts of interest.
To create this guide, Carolyn Chun interviewed five tea experts with various backgrounds and researched many matcha powders on the market. Her product recommendations include options used by the experts and NBC Select staff.
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