The quality of matcha starts with the sourcing —all of the matchas recommended below are sourced directly from Japan. Many are from Uji, the region in the country that’s famous for its history of matcha production. Mangan says that not only should the packaging list Japan as the country of origin, but it should ideally list a region, town, and grower (e.g., Uji Prefecture, Fukuoka Prefecture, Aichi Prefecture, and, more recently, Kagoshima and Shizuoka Prefectures, home to lots of organic matcha).

We also considered a few factors printed on the packaging, like ingredients and a best-by date. Park strongly recommends going for a matcha with no added ingredients like sugars or anticaking agents like starches. As for the date, Mangan says this should be printed on the bottom of the tin or bag, “Matcha is not like wine and after milling does not benefit from age or vintage. Once the leaf is ground, it should be consumed as quickly as possible.” For high-quality brands like Kettl or Ippodo, this should be as soon as within a month of opening.

Finally, we noted the taste and texture. Of course, Park reminds us that the taste of matcha, like coffee, is subjective. Some people prefer a more astringent matcha while others like a deep umami flavor. As for texture, we looked for a smooth mouthfeel without grit, and a matcha that dissolves easily into water once sifted and whisked or frothed.

Ceremonial-grade matcha is the highest quality and is the best for drinking. Park explains that because the leaves are picked from the first harvest of the year, the matcha is more flavorful and nutrient-rich and the color is more vibrant. Ceremonial-grade matcha is deemed worthy of use in chado, the Japanese tea ceremony, while culinary-grade matcha comes from harvests that take place later in the year and is better suited for cooking or baking.

Matcha and green tea come from the same plant, but they are processed differently, leading to variance in flavor, texture, and color. While green tea is cultivated in the sun, matcha plants are shaded for a few weeks before harvest. The result is a more vibrant green color, due to increased chlorophyll from shading. Matcha is also presented as a stone-ground powder versus green tea leaves which are often packaged into tea bags or sold as loose leaf tea. Because matcha is made from a powder and you ingest the entire leaf, there is a higher concentration too of nutrients like antioxidants and the amino acid L-Theanine. Plus, matcha has a richer, sweeter flavor and a frothier texture.

Mangan instructs to bring your water to a full boil and then pour 65 ml (2.25 oz.) into a small cup to cool slightly. Pour the hot water into an empty chawan (a Japanese tea bowl) and wait several seconds. Empty the now warmed chawan and pat dry with a clean towel. Scoop 1.5–2 g of matcha into a furui (a sifter) over your empty chawan and sift it. Once the water in your cup has cooled to around 170–180℉, add it to the matcha powder. Using the whisk, gently knead the matcha into the water and then whisk in a vigorous Z pattern until a foam appears. Lift your whisk to the surface of the foam and continue to whisk gently to create a microfoam. Support your bowl from the bottom, raise to your lips, and enjoy.

After buying matcha, Mangan says you should keep the unopened package in the refrigerator and continue to refrigerate after opening. To keep the matcha fresh, store your tin inside a resealable plastic bag. Many matchas will come in a foil bag packed within a small tin that has a plastic oxygen absorber or lid inside. Don’t throw this out as it helps keep the matcha safe from air exposure (oxidation can quickly deteriorate the taste and color).