Matcha Whisk Review: Coastal Tea Company Matcha Tea Whisk & Bamboo Chasen Alternative

Coastal Tea Company Matcha Whisk ReviewCompany: Coastal Tea Company
Whisk Type: Mechanical
Price: $19
Click here to get this matcha whisk

Matcha Whisk Review

For my daily matcha ritual, I have one of three methods to get the matcha powder mixed with water:

  1. Traditional bamboo chasen: Add a little hot water, start whisking, pour in remaining water
  2. Shaker bottle: Add matcha, hot water, shake vigorously
  3. Small metal whisk: When I’m making a protein shake, I use a small metal whisk for mix in the protein powder and matcha powder with cold water

Of these three methods, none is perfect. I still get some matcha powder at the bottom that isn’t fully mixed in. And I don’t always get a good froth. So when Coastal Tea Company mentioned they had a new whisk for me to try, I was excited to say the least. The whisk is styled as a mix between old and new: A bamboo handle, stainless steel whisk, and silicone surface on whisking end.

Steps to use the matcha whisk

Step 1: Add matcha to a wide bowl and start with a small amount of water (or just keep pouring slowly)

Step 2: Press up and down on the bamboo handle for the mechanical spring to start the whisking

Step 3: Slowly add more water as you are whisking

So far, I have tried this for my matcha and also matcha lattes. I’m going to give it a try for protein shakes and cocktails next.

Overall, I really like the whisk. It’s easy to use, easy to clean, and creates a more consistent frothy matcha beverage. And because it’s mechanical, there is no battery to replace, making it better for the environment than those electric whisks. If you are a daily matcha drinker I’d especially recommend it as it helps you get the most out of your matcha.

Rating: 5/5

Click here to get this matcha whisk

Video of the matcha whisk in action on my Instagram

Matcha Cocktail Recipe: Derek’s Matcha Mule

Matcha cocktail recipe: Derek's Matcha muleI’ve been experimenting with using different spirits to mix up matcha cocktails. This is my favorite recipe so far. It has a spicy earthy flavor, the ginger and matcha complement each other nicely. This recipe was inspired by the Matcha Mule recipe mentioned on Eater (14 Excellent Cocktails That Prove Matcha Isn’t Just for Tea). That recipe used matcha-infused vodka, lime and Cock ‘n Bull ginger beer. Mine is a lower sugar take on that recipe.

Recipe (makes 1 matcha cocktail)

For the ginger tea

2 Yogi ginger tea bags (optional, gives it a stronger ginger flavor)
1 ginger root

For the matcha cocktail

1/2 tsp culinary grade matcha green tea powder (used: Maeda En culinary matcha)
1/2 tsp organic cane sugar
1.5 oz. vodka (used: .75 oz Chopin vodka)
1 lime
2 ice cubes


Night before: remove outer skin of Ginger root, cut into small pieces. Drop into a heat-proof tea steeper (I use a French Press). Add 2 ginger tea bags (optional). Add almost-boiling water to tea. Use at least 4 oz., more or less depending on how strong you want it. Let the tea cool, then cover and put it in your fridge to steep overnight.

  1. Derek's Matcha Mule Cocktail RecipeStrain ginger root out of ginger tea, measure out 4 oz. tea, pour into shaker
  2. Slice lime wheel for garnish
  3. Put 2 ice cubes in cocktail glass
  4. Squeeze 1/2 the lime into shaker
  5. Add vodka, matcha, cane sugar to shaker (make sure to add the matcha last, as it tends to get clumpy fast)
  6. Shake vigorously for 30 seconds – 1 minute
  7. Pour over ice cubes (there should be a nice froth from the matcha)
  8. Add garnish

And there you have it! A delicious matcha cocktail recipe that’s tasty and low in sugar.

Matcha Expert Interview: Dr. Genko and Yasu Tano

First Harvest Matcha Expert TeamMatcha experts Dr. Genko Tano and Yasu Tano are a father and son team at First Harvest Tea. They are dedicated to creating and selling the best possible Matcha tea products. As a native of Japan, growing up on a farm, Genko learned about sustainable agriculture, eating real foods and healthful living. His ancestors grew tea commercially using the same practice that continue to this day in all the First Harvest Tea products. Check out our review of First Harvest Tea Organic Ceremonial Matcha.

What do you do at First Harvest Tea?

Genko: I am what they call in Japan, the head honcho at First Harvest Tea. I work directly with the grower and producer, with whom I have become good friends.

Yasu: I semi-seriously refer to myself as a Matcha evangelist, but in reality I handle the marketing and customer service of First Harvest Tea.

Have you always had an interest in matcha?

Genko: Since I was born and raised in Japan, I grew up drinking green tea (sencha) daily. Traditionally, matcha was used for the formal Japanese tea ceremony and although I drank it on occasion, it was not a daily beverage. Once I studied the benefits and health value of matcha, I started drinking matcha as my morning beverage.

Yasu: I’ve always been a heavy tea drinker but I only recently started drinking Matcha as my main source of caffeinated energy in the last two years.

What makes your matcha special? Where is it from?

Genko: Our First Harvest brand matcha is organic which is essential. Our growers use centuries old sustainable techniques ranging from the way he mulches the plants; covers them just as the new leaves are growing in the spring and the excellent way it is dried, ground and packaged.

Yasu: All of our matcha is harvested and prepared in farms around Shizuoka, Japan.

What should readers know about drinking matcha?

Genko: Matcha contains caffeine, but unlike coffee you will not experience that shaky buzz high followed by the crash. Matcha contains an amino acid called, L-theanine which unlike caffeine has a calming effect (in reality the L-theanine causes the body to process the caffeine slow). This balances the caffeine providing focused concentration, alertness, and a general clarity of mind.

Another essential nutrient found in matcha is EGCG, which is the strongest anti-oxidant available in a plant protecting the nervous and cardiovascular system as well as being an anti-cancer agent. Since the entire leaf is ground, you are getting more nutrients and chlorophyll–benefits you do not get from an ordinary tea infusion.

Yasu: As an entrepreneur, I need to maintain high energy levels for 12-14 hours per day, by drinking Matcha I can keep my focus steady and level without many of the repercussions like crashes or jitters when I drink coffee or energy drinks. I like to call it my secret weapon.

What should readers know about cooking with matcha? Do you have any recipes you could share?

Genko: I don’t know about special recipes, I have found matcha to be relatively versatile and can be used as an add on to pretty much any existing recipe. For instance I recently added a half teaspoon of culinary grade matcha into a small batch of pancakes (1.5 cups of flour) while I was mixing milk and eggs into the flour.

Yasu: I personally have not used it much in cooking but I always add a teaspoon of Matcha to my morning protein shake that I drink every morning before I hit the gym.

Tea Expert Interview: Kevin Leary from Coastal Tea Co

Coastal Tea Company MatchaTea expert Kevin Leary spends his time sampling and sourcing teas from around the world for his family-owned business Coastal Tea Company. Coastal Tea Company was founded on the belief that people aren’t fully experiencing the joy of quality tea, particularly matcha. For more than a decade Kevin’s family has loved premium loose tea and matcha. They’ve made it their goal to share their passion with others around the world, one tea at a time. Check out our review of Coastal Tea Company Organic Matcha Green Tea Powder.

What do you do at Coastal Tea Company?

I’m the founder of Coastal Tea Company. I spend my time sampling and sourcing teas from around the world as we work to grow our product offerings.

Have you always had an interest in tea?

My wife and I have been avid tea drinkers for years. In college, we lived in Burlington, Vermont and bought our first loose leaf tea at a small local shop called Uncommon Grounds on Church Street. Our love for local, organic teas stemmed from out first visit to Uncommon Grounds (a local tea/latte spot) and has continued to grow.

What makes your matcha special? Where is it from?

We are proud of our matcha. We knew from personal taste and experience with drinking matcha that most of what is available on the market today isn’t truly matcha. We decided to create our own product, one that would bring a ceremonial tea directly from the best growing regions of Kyoto, Japan (ours is from the Uji prefecture). Growing up in Vermont, buying products from small and local farmers has been important to my wife and I. We sought out a tea farm that mirrored our desire to support a family run operation in Japan for our matcha.

What should readers know about drinking matcha?

New matcha drinkers should know that matcha has many health benefits. As matcha tea catches buzz around the news, more and more research is coming our in support of drinking matcha. Check out an article on our site.

What should readers know about cooking with matcha? Do you have any recipes you could share?

Coastal Tea Company Matcha ReviewUsing matcha in your daily cooking, drinking, and baking is easy! Now that summer has hit, we are using matcha in all sorts of smoothies, lattes, and iced teas. My wife recently wrote an “Iced Matcha Roundup” blog based off of some of her favorite iced matcha drinks for the warm weather. Check out the article on our site here. Also don’t miss our delicious matcha brownie recipe!

Matcha Expert Interview: Ying Han from Midori Spring

Ying Han Matcha Green Tea ExpertMatcha expert Ying Han founded Midori Spring in early 2015 through her passion for green tea, health products and well-being. She was able to find the best organic green tea leaves from Japan through extensive tastings and research. Maintaining a healthy lifestyle, including good physical and mental health has played an important role in Ying’s life. During her many years of chronic back pain, inflammation, anxiety, frequent colds – she always looked for natural remedies and practices that helped with these symptoms. She discovered Matcha had tremendous health benefits and very quickly incorporated it into her daily life but wanted to share this superfood with others. When the timing was right – Midori Spring was born.  Check out our review of Midori Spring Ceremonial Organic Matcha.

What do you do at Midori Spring?

Besides drinking a lot of matcha, I handle the following:

1. Operations
2. Administration
3. Marketing & Promotions
4. Sourcing
5. R&D (including many tastings and recipes)
6. Sometimes website design if it’s not too complicated! Otherwise I need my techie guru.

My professional title is Founder/CEO – but that sounds too formal.

Have you always had an interest in tea?

Yes, I’m a tea lover and still need to try so much more. I love many teas: jasmine pearl, oolong, pu-erh, mint, lavender, chrysanthemum, and of course matcha…the list goes on. My family’s background is Chinese/Taiwanese and tea culture has always been a big part of growing up.

What makes your matcha special? Where is it from?

Our Midori Spring Ceremonial Gold Class Matcha is from Aichi & Kagoshima, Japan. We focus on providing the highest quality tea rather than profit margins. Some companies opt to produce a blend of higher grade matcha with lower grades, in order to reduce costs. There are different grades within ceremonial, it’s not just the two grades ceremonial vs culinary. For example, ceremonial grades can range from high quality to low quality – grades A, B, C, CD, D, etc. We use grade A for our Gold Class. Not to mention, our product is organic and kosher certified.

What should readers know about drinking matcha?

Matcha has been around for thousands of years, so it is not something new. The most premium matchas are from Japan. Lately, there has been an influx of interest because people are starting to find out the many health benefits it encompasses. If you are a first time matcha drinker, you may not like it right away – it’s like trying coffee or wine the very first time. Matcha is different from loose leaf teas because you are consuming the entire leaf and not just the infusion. Some first time drinkers think it tastes grassy, while others describe it as sweet and creamy. A higher quality matcha will taste less astringent and not bitter – so drinking the matcha on its own is the best way to go. Nevertheless, you can always add raw honey, or make a matcha inspired latte, plus don’t forget to adjust matcha/ water amounts to your liking.

What should readers know about cooking with matcha? Do you have any recipes you could share?

There are endless possibilities when it comes to cooking with matcha. Matcha is very popular amongst the world of desserts and smoothies. We are a big fan of creating healthy guilt-free treats. My current favourite is our Midori Spring Organic Bliss Balls. This recipe includes: Midori Spring Gold Class Matcha, organic pitted medjool dates, organic raw cacao, organic coconut oil, organic desiccated coconut, organic vanilla extract. Depending on how many bliss balls you plan to make, 1 to 1.5 teaspoon(s) of matcha is used. Everything gets blended in a food processor and total preparation/cooking time is about 15 minutes. Full recipes and tips can be found on Facebook ( spring) or on our website (

Do you have any recommendations for readers wanting to learn more about matcha?

Our website has lots of information including details of the production process. Readers can also go to our FAQs page ( We are always here to answer any questions about matcha- please e-mail –

MIdori Spring Matcha Cannister ReviewLinks:

Purchases can be made on Amazon.
Amazon US:
Amazon Canada:
Amazon UK:
Instagram: yingers28

Tea Expert Interview: Elena Volkova

photo (4)Tea expert Elena Volkova was first exposed to tea culture in Russia, her country of origin. She has been creating house tea blends at Culinary Teas since October 2013. Culinary Teas is a small family-owned partnership that specializes in tea and tea accessories. Check out our reviews of their Matcha Green Tea Powder and Genmaicha Extra Green Tea with Matcha.

What do you do at Culinary Teas?

I work full time at Culinary teas and enjoy being with teas, smelling, touching, drinking tea, sharing my love for tea and excitement for tea discoveries. I hand-pack teas, work with customers, write tea reviews, generate and execute marketing ideas, and create house tea blends :-).

Have you always had an interest in tea?

I was exposed to tea culture in Russia, my country of origin. I love tea and it is a part of my everyday happiness. In 2003 I graduated from tea school and started to present Chinese tea ceremonies. I have been working for Culinary Teas since October 2013.

How do the health benefits of matcha green tea compare to those of other varieties of tea?

Matcha is a powerhouse of antioxidants and contains L-theanine, which helps relax the mind, enhance mood, focus, and alertness. Matcha contains 137 times more antioxidants than plain green tea.

Matcha increases:

– academic performance
– concentration
– immunity
– energy and vivacity

Matcha tea

– focuses and stimulates brain activity
– improves mood and calms the nerves
– preserves youth and brightens the skin
– promotes weight loss
– contains more antioxidants than ginger, blueberry, spinach, and broccoli

What makes your matcha special? Is your usucha or “thin matcha” prepared differently from koicha or “thick matcha?”

Our matcha is not a ceremonial, but high quality matcha suitable for everyday consumption. It is grown in Nishio, Japan, the largest region of matcha production. The tea bushes are carefully shaded a few weeks prior to harvesting in order to protect them from direct sunlight. This method brings out the sweetness or “umami.” The manufactured leaves are milled like flour to produce a fine green powder.

Koicha and usucha types are used in tea ceremonies. Culinary Tea matcha is used as an ingredient in beverages and pastries so we do not call them either koicha or usucha.

Can you tell us about your Genmaicha Extra Green With Matcha?

Blends of Matcha and Genmaicha have been popular for decades in Japan. However, the quality varies. Our blend uses a tea ceremony grade matcha and high quality Bancha and produces a very aromatic, flavorful, bright green cup compared to other blends.

What should readers know about drinking matcha tea?

Matcha is a century old health elixir. The people of the Okinawa islands have an average life expectancy of almost 90 years and low rates of chronic disease. The highest quality matcha is produced and consumed there and health experts attribute the native Okinawans’ longevity and vitality to regular consumption of Japanese matcha tea.

Can you tell us how you keep matcha and green tea fresh at your shop in Massachusetts? How can consumers keep their supply fresh after opening it?

Matcha is immediately placed in chilled storage after shipment from Japan. This preserves the freshness of the product.

We recommend that you freeze unopened packages of tea. After opening your tea store it in an airtight container in a cool dark cabinet but not your refrigerator. Storing open packages in a refrigerator may cause moisture to condense inside the package, harming the tea. Once the package is opened the tea has a shelf life of three months.

Matcha Recipe: Matcha Blancmange

Matcha blancmange recipeBlancmange (from French blanc-manger) is a sweet dessert made with milk, cream and sugar thickened with gelatin. It is usually set in a mold and served cold. While it’s traditionally white (hence the name includes “blanc”), blancemanges are often given other colors. This is a matcha spin on the original recipe.  Special thanks to Maeda-en for providing this recipe. It was made using Maeda-en Culinary Grade Matcha.

When I made the Matcha Blancmange, I skipped the Red Bean Topping as I didn’t have any red bean paste. I also didn’t use any whipped cream. My Matcha Blancmange turned out light, creamy and delicious. The matcha flavor (1 tablespoon) from the blancmange was subtle and smooth. The matcha sauce on top also required 1 tablespoon of matcha. This sauce blend was a bit strong on the matcha flavor, be careful (unless that’s what you want!).

Whisking the heavy cream (step 3)

Whisking the heavy cream (step 3)

Making the matcha sauce (step 1)

Making the matcha sauce (step 1)


Folding the heavy cream into mixture (step 7)

Folding the heavy cream into mixture (step 7)

Heating milk, sugar, heavy cream, adding matcha (steps 4 and 5)

Heating milk, sugar, heavy cream, adding matcha (steps 4 and 5)

Recipe (Serves 5)

For the Blancmange

1 Tbsp(5g) Culinary Matcha Powder
1/2 envelope of unflavored gelatin
5 Tbsp Water
1 cup Milk
1.5 cup Heavy cream
1/2 cup Sugar

For Red Bean topping

5 Tbsp Sweetened red bean paste
Whipped Cream for garnish

For the Matcha sauce

1 Tbsp(5g) Culinary Matcha Powder
3 Tbsp Lukewarm water
1.5 Tbsp Sugar


1. Mix Matcha sauce ingredients together and cool in refrigerator.
2. Disperse the gelatin in water. Let stand 10 minutes until softened.
3. Whisk half of the heavy cream to a stiff peak.
4. Heat milk, sugar and remainder of the heavy cream over medium heat in saucepan, whisking constantly.
5. Add the Matcha powder very gradually, pouring it through a strainer.
6. Remove from heat and add softened gelatin, stirring continuously until gelatin dissolves completely to make Blancmange.
7. Place the pan over a bowl of ice water, fold the heavy cream into the mixture.
8. Pour the Blancmange into a dessert size bowl.
9. Refrigerate until firm.
10. To serve, decorate the top of Blancmange with whipped cream and sweetened red bean paste, pouring Matcha sauce on side.

Matcha Expert Interview: Eric Gower from Breakaway Matcha

Eric Gower of Breakaway Matcha

Matcha expert Eric Gower badly wanted to drink some good matcha and couldn’t find any. He founded Breakaway Matcha in 2010. Breakaway Matcha specializes in sourcing, custom blending, and distributing the highest-quality matcha on earth.

What do you do at Breakaway Matcha?

I do pretty much everything, from sourcing to operations to supply chain to marketing, sales, educational writing, ceramics design, web design and development, setting up matcha programs in restaurants, training staff … janitorial too!

Have you always had an interest in tea?

Black tea yes, from a small child, but I didn’t really discover other teas until college, and didn’t discover matcha till I lived in Japan, and then didn’t discover artisanal matcha until my 30s.

What makes your matcha special?

Obsessiveness really. It’s all about how obsessive the farmers are. Japanese people can be fairly obsessive when something interests them—they tend to take very deep dives into detail.

Artisanal matcha farmers really go all the way. Many of the plots have very specific terroir that yields unusually sweet and fragrant teas, with amino acid levels into the stratosphere. Some of them have been farming matcha on the same plots for more than 20 generations. This kind of farming doesn’t scale, so yields are very limited. It’s extreme-grade tea, the very opposite of most matcha on the marketplace.

How do the health benefits of matcha green tea compare to other (black, green, white, red) tea?

It’s really very simple: matcha is much healthier because you’re “eating” the leaves. The tea is finely and gently milled to a talc-like powder, hot water is added, and the powder gets suspended (via whisking) in water long enough to consume it. Most of the beneficial phytonutrients in tea are NOT soluble. You certainly get some benefits from drinking an extract (steeping a bag or loose leaves in hot water, waiting, and then straining out/discarding the leaves and drinking the extracted hot liquid), but most of the action, it turns out, is in the INSOLUBLE fibers of the leaves. So consuming these leaves is a really good idea. I’ve seen many different chemical analyses but basically speaking matcha provides at least 10x the antioxidants and other health benefits of regular steeped green tea, white tea, or black tea (or rooibos).

What should readers know about drinking matcha?

We’ve been taught that there are socially acceptable ways of preparing and drinking matcha, most of which revolve around elaborate choreographies in tightly scripted ceremonial settings. But it doesn’t have to be that way; it’s perfectly ok to sip matcha in any way you can dream up. I for one think the two accepted traditional styles of matcha preparation – “thin tea” and “thick tea” are misleading. It’s a continuum. You could have very thin matcha and very, very thick matcha (with the consistency of warm honey) and you have can have every degree in between. I like it thick, but not ridiculously thick. Prepare it however you like! I would say however to avoid adding things (fats and sugars) to great matcha – it really doesn’t need anything. If you need to put milk or nutmilk or honey or whatever in your matcha, you should definitely use culinary matcha and not hyperpremium matcha, because you won’t be able to taste the difference anyway: the fats and glucose molecules coat the palate and essentially obviate the umami and extra-long finish, the epicurean properties you’re paying a premium for. So save yourself the money and use cheaper matcha if you’re going to make a milkshake out of it.

What should readers know about cooking with matcha?

All cooking should be done with culinary matcha, without a doubt. Using hyperpremium matcha to cook with is a little like using a bottle of Romanee-Conti for a sangria or pasta sauce. Would the sangria and pasta sauce be good? Of course it would. Would it be the best use of that wine? No, it’s much better appreciated on its own, for similar reasons.

Matcha loves dairy. Use it with yogurt, butter, cream, milk, ice cream . . . it also loves chocolate.

Never boil matcha, it will turn horribly bitter and destroy whatever you’re cooking. Only add matcha to dishes at cooler temperatures, and don’t simmer it. It’s almost always better added at the very end.

Do you have any recommendations for readers wanting to learn more about matcha?

Masterclass in Matcha at Breakaway Matcha

Your blog often compares great matcha to great wine. Can you explain this analogy to our readers?

“Matcha,” like “wine,” is a HUGE category that encompasses a very large range of quality. In one sense, Charles Shaw (aka two-buck Chuck) and Harlan Estate are both “wines.” And in another sense, they’re so different that it’s hard to believe they’re in the same category of foods. One costs $2, the other fetches nearly $1,000.

It’s the same with matcha. Obsessive farmers who sweat the details for their discerning clients produce much better matcha than those producers most interested a race to the bottom—the most quantity at the cheapest price. The good stuff is rare, and demand for it is keen, hence the prices go upward..

What’s the difference in taste between regular and hyperpremium matcha?

It’s all about umami, natural sweetness, acid structure, and long, long finish, all of which hyperpremium matcha has in spades. Almost all “regular” matcha is really culinary matcha, but it’s never referred to as that. It’s all very confusing to the neophyte, and many matcha companies have totally confusing nomenclature. Anyone can call any matcha “ceremonial” and it vaguely sounds sophisticated and good, but when you try prepping a cup of this stuff it tends to be …. culinary matcha, i.e it’s bitter, has a dull color, is astringent, and often tastes swampy/pondwater-ish. Some ceremony! No one ever gets called on it, because no one really understands what it’s *supposed* to taste like. Imagine serving “cooking wine” in a nice glass and, with some ceremony, clinking glasses and sipping it alongside a terrific meal. That’s what most matcha on the marketplace is.

And my other pet peeve: no one stores it properly. It MUST be refrigerated or—if you’ve got a larger quantity—frozen. Whole Foods sells matcha unrefrigerated, in the tea aisle, as does everyone else. The enemies of matcha are light, air, and heat. Matcha must be kept air-tight and light-tight, and very cold.

The good stuff is electric green, so green it looks fake. It should smell chocolatey and exceedingly fresh. It should taste like sugary pureed baby vegetables with some grilled mushroom (this is the umami). And it should have a VERY long finish – you should still taste its flavors for at least 20 seconds, sometimes up to a full minute or even longer. And your body / stomach should feel GOOD afterward, as if you’ve just consumed some kind of optimal health manna, which is exactly what you’ve just done.

Matcha Reviews Showdown: Battle of the top five matchas

5/26/2015 Update: I’ve continued reviewing many matchas since this post (almost 20)! You can sort them by price and rating on the Matcha Reviews full list of reviews.

Top 5 matcha tea reviews

I’ve been drinking matcha green tea for a while now, and purchase my matcha from Amazon. The problem? There are too many choices. What’s a matcha drinker to do? I purchased the top 5 matchas from Amazon search results and tasted each one. The results were surprising. See below for my detailed tasting notes and matcha reviews.

Matcha Reviews Key

Matcha Key

I’ve sorted my reviews by price per ounce (#1 being most expensive, #5 being least expensive):

  1. DoMatcha Green Tea, Organic Matcha (Japan)
  2. Premium Organic Matcha Green Tea Powder (Japan)
  3. MatchaDNA Certified Organic Matcha Tea (China)
  4. Tradition Pure Green Tea Powder Matcha (Taiwan)
  5. Vita Life Brand Matcha Green Tea Powder (Taiwan)

DoMatcha Green Tea, Organic Matcha

1. DoMatcha Green Tea, Organic Matcha

  • From: Kagoshima, Japan
  • Ounces: 1.06
  • Price: $26.61
  • Price per ounce: $26.61
  • Rating: 5 / 5
  • Get This Matcha

DoMatcha is packaged in a sealed tin can, inside is a sealed bag. The matcha is a beautiful bright green in color. This means the leaves were picked young and dried properly. It has a delicate fresh grass smell. After whisking, the matcha is full of bubbles and froth (as good matcha should be). The taste is smooth, creamy, and bittersweet. Like dark chocolate. DoMatcha isn’t cheap, but if you want the real deal, this is it.

Premium Organic Matcha Green Tea Powder

2. Premium Organic Matcha Green Tea Powder

  • From: Uji, Kyoto, Japan
  • Ounces: 1.05
  • Price: $10.99
  • Price per ounce: $10.99
  • Rating: 4 / 5
  • Get This Matcha

This matcha from Kyoto comes in a small sealed bag. For storage, you’ll want to move it to a sealed can. The matcha is bright green in color and has a slight aroma of sweet fresh grass. After whisking, it has plenty of bubbles and froth. The texture is creamy and smooth. The taste is slightly sweet and not as bold as DoMatcha. Overall, it’s a great matcha for the price.

MatchaDNA Certified Organic Matcha Tea

3. MatchaDNA Certified Organic Matcha Tea

  • From: China
  • Ounces: 3
  • Price: $19.71
  • Price per ounce: $6.57
  • Rating: 2 / 5
  • Get This Matcha

This green tea powder claims to be matcha, but is likely sencha. See Matcha versus Sencha. It comes in a sealed bag, and inside is 34 individually packed pouches. These seem useful if you are on the go but otherwise seem unnecessary. MatchaDNA has a dark / olive green color (good matcha should be bright green). It has an earthy smell to it. After whisking, there are very few bubbles and little froth. The taste is very bitter, chalky and has an astringent aftertaste.

Tradition Pure Green Tea Powder Matcha

4. Tradition Pure Green Tea Powder Matcha

  • From: Taiwan
  • Ounces: 8.8
  • Price: $13.49
  • Price per ounce: $1.54
  • Rating: 1 / 5
  • Get This Matcha

This green tea powder claims to be matcha, but is likely sencha. See Matcha versus Sencha. Additionally, on Amazon, it says it’s from Japan, but actual packaging says from Taiwan. It comes in a large, resealable bag. It has a dark green color and old grass smell. It has a strong vegetal flavor and a very bitter, astringent aftertaste.

Vita Life Brand Matcha Green Tea Powder

5. Vita Life Brand Matcha Green Tea Powder

  • From: Taiwan
  • Ounces: 10.58
  • Price: $19.38
  • Price per ounce: $1.83
  • Rating: 2.5 / 5
  • Get This Matcha

This green tea powder claims to be matcha, but is likely sencha. See Matcha versus Sencha. It comes in a nice large container. Inside is a sealed matcha bag and plastic spoon. The matcha is dark green in color. It has a smooth grassy smell. It has a smooth vegetal taste an only slightly bitter aftertaste. For sencha, this is pretty good tasting. It’s also at a more affordable price than real matcha.