Pleasures · Matcha
Matcha, Three Ways
Stone-ground green, by what you do with it.
The short answer
For drinking matcha straight, Ippodo Sayaka is the smooth daily-driver and Jade Leaf ceremonial is the value pick. For lattes and baking, use a cooking grade like Aiya — ceremonial matcha is wasted under milk. Whisk 2g into 70ml of 175°F water with a bamboo chasen.
Grade matters more here than anywhere else in tea. Drink the ceremonial stuff neat; save the cooking grade for milk and heat.
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01 Start here PowdersIppodo Sayaka Matcha — 40g Tin
Kyoto since 1717. Smooth umami, no astringent edge — the everyday tin from a house that doesn't do everyday.
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02 The value PowdersJade Leaf Ceremonial Grade Matcha Powder
Uji-grown, stone-ground, vivid green at a price that doesn't flinch. The smart first jar.
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03 For lattes PowdersAiya Cooking Grade Matcha Powder
Built to survive milk and heat without disappearing. The latte-and-baking grade — don't drink it neat.
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04 Don't forget SetsBamboo Matcha Whisk + Chashaku Scoop Set
The chasen and scoop the powder requires. Buy this before the good matcha, not after.
House rule
We rank what we'd actually pour. The order is ours; the order you buy in is yours.
FAQ
Questions, answered.
What's the difference between ceremonial and culinary matcha? +
Ceremonial grade is made from the youngest leaves, vivid green and smooth enough to drink whisked in water alone. Culinary (cooking) grade is stronger and slightly bitter, designed to hold its flavor through milk, sugar, and heat in lattes and baking.
What temperature should I use for matcha? +
About 175°F (80°C) — never boiling. Water that's too hot scorches the powder and turns it bitter. If you don't have a variable-temperature kettle, let boiled water sit for two minutes first.
Do I need a bamboo whisk for matcha? +
A bamboo chasen does the best job breaking up clumps and building foam, and it's inexpensive. A small electric frother works in a pinch, but a metal whisk struggles to fully dissolve the fine powder.