Matcha is green tea in its most complete form. Instead of steeping leaves and throwing them away, the whole leaf is stone-ground into a fine, bright green powder that you whisk into water or milk.

It starts weeks before harvest, when the tea plants are gently shaded from the sun. That shade is what gives matcha its vivid emerald color and its smooth, slightly sweet umami flavor. After harvest, the youngest leaves are steamed, dried and slowly ground on stone mills.

Because you drink the whole leaf, matcha naturally contains caffeine along with L-theanine, an amino acid found in tea. Many people describe the result as a calmer, steadier kind of energy than coffee, though everyone feels it a little differently.

Matcha is also a ritual. Measuring the powder, whisking it until it foams and holding a warm cup for a quiet minute can turn the start of your day into something intentional.

There are different grades. Ceremonial grade is made for drinking on its own, while culinary grade is meant for baking and blending. If you are new to matcha, start with a good ceremonial grade so your first cup tastes the way matcha should: fresh, smooth and never bitter.

Begin your ritual: our first-harvest Organic Ceremonial Matcha, the 1-gram matcha measuring spoon for a perfect serving, and the electric matcha whisk for a smooth cup in seconds.