Frequently Asked Questions

Matcha is finely stone ground green tea made from shade grown leaves. Unlike steeped green tea, where you discard the leaves, with matcha you whisk the whole leaf into water and drink it. That is why a single bowl delivers far more antioxidants, caffeine, and L theanine than a cup of brewed green tea.

It helps to know that ceremonial grade is not a regulated or standardized term in Japan. It is a Western marketing label, so two brands can use it to mean very different things. What actually determines quality is the harvest, the region, and the cultivar. Isshiki matcha is made from first flush spring leaves, grown and stone milled in Uji, Kyoto, as single cultivars or small batch blends. Look for those specifics rather than a grade label.

Most matcha is a blend of many tea varietals. Single cultivar means the matcha comes from one varietal, so you taste its true character. Our Yabukita is bold and smooth with a clean, sweet finish. Our Samidori is a first harvest cultivar that is creamy and rich in umami. Trying both side by side is the best way to find your preference.

All of our matcha is grown and stone milled in Uji, in the Kyoto region of Japan. Uji is widely regarded as the birthplace of Japanese matcha and remains its most celebrated growing region. Our leaves are shade grown to deepen color and umami, then stone milled into a silk fine powder.

Four signs to look for: a vivid jade green color, a silk fine texture with no grit, a fresh and sweet grassy aroma, and a taste that is umami forward and naturally sweet rather than harshly bitter. A dull, yellow or olive tone usually points to lower grade leaves or matcha past its prime.

A standard serving of matcha contains roughly 38 to 70 mg of caffeine, compared with about 96 mg in a cup of coffee. Our matcha sits at a moderate caffeine level. If you want a low caffeine option, our hojicha roasted green tea powder is a gentle choice for any time of day.

Most people find matcha gives a calmer, steadier lift than coffee. Matcha naturally pairs caffeine with L theanine, an amino acid that smooths how the caffeine is absorbed. The result is sustained, focused energy over several hours without the spike and crash.

Because you consume the whole leaf, matcha is rich in antioxidants, especially EGCG catechins. The combination of caffeine and L theanine is prized for calm, sustained focus. As with any food, enjoy it as part of a balanced diet.

For most adults, one to two servings a day is a comfortable daily ritual. If you are sensitive to caffeine, pregnant, or managing a health condition, it is best to check with your doctor.

Add about 1.5 g of matcha to 2 oz of water heated to 170 to 180 F, then whisk vigorously in a zig zag or W pattern for 15 to 20 seconds until frothy. Never use boiling water, which makes matcha taste bitter. For a step by step guide, see our How to Make Matcha page.

Yes. Sift the matcha first to remove clumps, add your warm water, then either use a small electric frother or seal it in a jar and shake hard for 20 to 30 seconds. A traditional bamboo whisk still gives the smoothest, frothiest result, and we sell hand carved whisks if you would like one.

Whisk about 2 g of matcha with a splash of hot water into a smooth paste, then pour over 6 to 8 oz of your milk of choice, hot or iced. Our bolder Yabukita holds up especially well against milk, while Samidori is lovely whisked straight.

Keep matcha in an airtight container away from light, heat, and moisture. We recommend refrigerating it after opening. Let a chilled container return to room temperature before opening so condensation does not get into the powder. Our airtight Isshiki Matcha Container is made for exactly this.

Unopened and stored well, matcha keeps its peak quality for up to about a year. Once opened, we recommend enjoying it within six months for the freshest color and flavor. Matcha does not spoil dangerously, but its vibrancy fades with exposure to air.

Look and smell. Fresh matcha is vivid jade green with a sweet, grassy aroma. As it ages, the color dulls toward yellow or olive, the aroma weakens, and the taste turns flat. It is still safe, but it will not taste its best.

Often, yes. Harsh bitterness usually comes from lower grade leaves or water that is too hot. High quality, first flush matcha like ours is naturally sweet and umami forward. If you are starting out, use water around 170 to 180 F rather than boiling, and try Samidori, our creamiest and most approachable cultivar.

We currently ship within the United States and Canada. Orders are processed within one to two business days, and you will receive tracking by email once your order ships.

Shipping is calculated at checkout based on your address. In the US, standard shipping is free on orders over 50 dollars; economy starts at 4.90 dollars (5 to 8 business days) and express is 19.40 dollars (1 to 2 business days). Canadian orders ship free over 70 dollars, with express available. Orders are processed within 1 to 2 business days.

You can request a return within 30 days of receiving your order. Items must be unused and unopened in their original packaging. Because matcha is a perishable food, opened matcha cannot be returned. If anything arrives damaged or defective, contact us right away and we will make it right.

Yes. Subscribe and Save takes 20 percent off every matcha order, with delivery every 1, 2, 4, or 6 weeks. You can pause, skip, or cancel anytime from your account.

Yes. You can find us in New York City at 183 Grand Street. For current hours and any events, follow us on Instagram and TikTok at @isshikimatcha.

We do. For café, restaurant, and retail wholesale inquiries, contact us and our team will be in touch.

Visit our contact page and we will be happy to help with anything matcha.