The Best Matcha Powders, According to Nutritionists

The registered dietitians, food and nutrition experts in the Good Housekeeping Institute have rigorously evaluated hundreds of teas year-round including matcha tea powders. In recent years, we've analyzed over 30 brands of matcha in our Labs. We've also had consumer product testers weigh in on matcha powders.

When it comes to matcha powder, we specifically look for choices that have higher quality ingredients and were especially flavorful with well-rounded tasting notes. We favor organic and non-GMO options, and looked for sustainably sourced ingredients. We also prioritize brands that were free from additives and artificial ingredients. Our top picks provide a variety of matcha powders that we believe stand out from the rest.

The world of matcha tea powders can be overwhelming with so many varieties to choose from. We spoke with Darla Murray, Co-Founder of MAKE, a premium matcha brand launching soon and a student of ceremonial tea. We also spoke with TJ Steele, a Michelin-starred chef and owner of Claro Restaurant in Brooklyn, NY and matcha enthusiast, for what to look for when purchasing matcha. Here are their tips:

✔️ Shade grown: We recommend selecting shade grown matcha if possible. Traditional matcha is "shade grown for approximately two weeks before harvest to limit the amount of sunlight that reaches the plant," Murray says. "By limiting the sunlight it allows the flavor of the leaf to become more balanced."

✔️ Region: In addition to looking for shade grown varieties, Steele advises to look for which region the tea comes from. "I look for pretty much the same thing I look for when I buy wine in terms of information transparency: region, shade grown, how many farms the product was sourced from, the cultivar, etc.," he says. "I only want something that is shade grown and I prefer to purchase from a region I know is a good producer of green tea." Good matcha regions in Japan include Uji (the birthplace of matcha), Fukuoka, Shizuoka, Kagoshima and Aichi.

✔️ Single origin: Much like wine, there are blends and single origin teas. "Single origin implies you are getting a consistent and likely higher quality matcha," Murray says. "Sometimes with blends, farms take a higher quality tea leaf and cut it with a lesser quality to achieve a lower price point. Not all blends are bad and a benefit is that there is more control of a flavor profile." However, she adds matcha purists "may want to go with a single origin, because you know what you are drinking in terms of how it was grown and even the soil it was grown on." Single origin matcha powders tend to be at a higher price point and certainly not necessary to get a delicious cup of matcha, but if this is important to you, we recommend our best single origin pick from Dona on this list.

✔️ Harvest time: Spring harvest is what is referred to as ceremonial grade. According to Murray, "if you are drinking matcha pure or even mixing it with milks to make a latte, this is the type you want to use." You can see and taste the difference. She adds, "the first harvest leaves have the highest concentration of L-theanine which gives it a smoother flavor and as the season goes on the flavor becomes more astringent." That said, spring harvest matchas can be pricier due to the limited availability and the more labor intensive, shorter harvest time.

✔️ Stone ground: Murray recommends looking for options that "adhere to traditional Japanese production methods which include stone milling or stone ground. It helps to preserve the delicate flavors and nutrients. It also result in a finer and smoother texture."

✔️ Packaging: The packaging of matcha is essential for preserving the freshness and quality of the tea and proper packaging may help to maintain the heath benefits for longer. "The packaging needs to be air tight and protected from light to guarantee freshness," Steele says. "With air exposure the matcha will oxidize so once you break the air seal, you want to consume the matcha as quickly as possible." Murray recommends storing your matcha in a cool, dark place and avoiding direct sunlight.

✔️ Color: According to Steele, the very bright, almost neon green color of matcha is a result of early harvest, being shade grown and not being exposed to too much oxygen and properly stored. A darker color can indicate oxidation. Murray points out, "you may notice even with really high quality matcha, the longer it is out and exposed to air the color can become slightly duller."

There isn't any regulation in America that differentiates grades of matcha. Matcha powder is primarily sold in two main grades: ceremonial and culinary, with ceremonial being of a higher quality than culinary. However, for some brands they will have their own grading amongst their matcha powders (an example being: premium, superior, house).

We cannot say that one type of matcha is better than the other. Ceremonial and culinary grade both have their own use cases. Ceremonial can be pricey, but it will serve up a delicious glass of matcha. While culinary grade is affordable and will infuse matcha into your cookies, we wouldn't recommend drinking it by itself. What we do think is most important in differentiating one matcha from the next is where and how it's grown and processed.

Matcha is traditionally prepared using a round matcha bowl and a bamboo whisk. Alternatively, and while not traditionally used, you can also use an electric milk frother to whisk your matcha. The matcha powder is sifted into the bowl and then whisked with hot water to a frothy consistency.

"A big reason many people may not like matcha when trying it for the first time is due to mispreparation," Murray says. Matcha is finicky and it is a balancing act. "If the water used to prepare matcha is too hot you will burn the tea and it will cause a bitter taste," she adds. "If the water used is too cold it will not mix properly. It really is a delicate tea leaf and should be treated that way which makes it so special." Murray also recommends starting with great tasting matcha (like one of the picks on this list) because however you prepare it the end product will be better.

Below are a few tips to keep in mind when preparing matcha:

✔️ Temperature: "Always make sure your tea ware is hot or warmed to keep it at a constant temperature," Steele says. You want the tea to be exposed to the temperature and amount of water for the right amount of time so that it’s incorporated properly. If the water is too hot, the tea will essentially become overcooked. If it is too cold, it won’t infuse and mix properly. The optimal temperature for the water used to make matcha is approximately 175 to 180 degrees.

✔️ Amount: The serving size for matcha can vary depending on the matcha and your desired caffeine level. A standard serving is about one teaspoon, but you can use as little as 1/2 teaspoon or as much as two teaspoons.

✔️ Sifting: To get the smoothest cup, sifting your matcha through a small sieve to break up clumps before adding it to water is recommended "so your matcha incorporates into the water as easily as possible," says Steele.

✔️ Whisking: Begin whisking from the bottom of your matcha bowl to the top to mix the matcha with the water, as it can clump if not whisked together. Whisking can help to dissolve the clumps to form a smooth consistency. Once the matcha is suspended in the water, you should whisk in a "M" or "Z" shape pattern to create an inviting layer of froth on top of your matcha. Added bonus: whisking can be a mediative and relaxing practice.

Amy Fischer wrote the original version of this guide. She is a registered dietitian nutritionist with an M.S. in clinical nutrition from New York University and a B.A. in journalism from Miami University of Ohio. Prior to Good Housekeeping, she worked at one of the largest teaching hospitals in New York City as a cardiac transplant dietitian. She has authored numerous chapters in clinical nutrition textbooks and has also worked in public relations and marketing for food company startups. She is a matcha enthusiast and is always on the lookout for new ways to incorporate it into her everyday life.

Eva Bleyer is the most recent updater of this article. She has professionally tested all kinds of kitchen equipment and food related products, from oven ranges to juicers to kitchen scales to tea infusers. She graduated from NYU with a bachelor of science in food studies, nutrition and public health and is a trained cook through the Natural Gourmet Institute. Eva is a judge in the Good Housekeeping Tea Awards and an avid tea and matcha drinker. She is constantly trying out new matchas for the perfect midday pick-me-up.