You’ve seen matcha everywhere. On your feed. In iced oat lattes. Swirled into skin-glow smoothies. And now you’re ready to try it for yourself. But before you click “add to cart,” there’s something you should know:
Not all matcha is created equal.
And when you’re buying matcha for the first time, that matters more than you think. Here’s how to make sure your first tin is the real deal.
What Is Matcha (and Why Is Everyone Into It)?
Matcha is powdered green tea. But not just any green tea. It’s made from shade-grown leaves that are picked, steamed, dried, and stone-ground into a fine powder. You mix it into water or milk instead of steeping it.
Why it’s a thing:
- Full of antioxidants (especially EGCG)
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Calming and energising (thanks to L-theanine + caffeine)
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Supports focus, metabolism, and mood
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Looks beautiful, tastes earthy, and has serious ritual vibes
So yes, it’s trendy. But it also earns its place in a daily routine. Especially if you care about your health and don’t want the coffee crash.
The Biggest Mistake First-Time Buyers Make
Buying low-quality matcha.
It’s easy to do. You Google “matcha powder,” scroll for a bit, find a big bag on Amazon for €9.99, and think you’ve scored. But when it shows up, it tastes bitter, smells weird, and looks like swamp water.
Here’s the thing: you can see bad matcha before you even taste it.
If it looks like this:
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Yellowish
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Brownish
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Dull army green
You’re better off skipping it. That colour = older leaves, poor processing, and usually not from Japan.
What you want:
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Bright, vibrant green
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Smooth, fine powder
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A sweet, grassy smell
Low-quality matcha is often labeled as “culinary grade” or doesn’t say what grade it is at all. And that’s not what you want for sipping.
What to Look for in Good Matcha
Use this quick checklist:
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Vibrant colour: Bright green, not dull or yellow
- Japanese origin: Especially from Uji or Nishio
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Ceremonial grade: Ideal for drinking
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No added stuff: No sugar, flavourings, or fillers
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Freshness: Matcha should be stored in a tin, away from heat and light
Ceremonial vs. Culinary: Know the Difference
You’ll see these terms everywhere. Here’s what they mean:
Ceremonial Grade:
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Made from young, top leaves
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Softer, sweeter taste
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Fine, smooth texture
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Best for drinking (hot or iced)
Culinary Grade:
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Made from more mature leaves
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Stronger, bitter taste
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Better for baking or cooking
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Cheaper, but not as smooth
Some brands sell culinary matcha and label it vaguely to confuse beginners. If you’re drinking it, go ceremonial. You’ll actually enjoy it.
What Does Good Matcha Taste Like?
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Earthy
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Slightly sweet
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Smooth, not bitter
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A little creamy when whisked
Bad matcha tastes bitter, fishy, or sour. If your first experience was like that, it wasn’t good matcha.
Good matcha doesn’t need sugar or syrups to be drinkable. It tastes clean and balanced on its own.
What You Actually Need to Start
Don’t overcomplicate it. You don’t need a full tea ceremony setup.
Here’s what helps:
Bare Minimum:
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Ceremonial matcha
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Matcha Whisk (Chasen)
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Cup or mug
If You Want the Aesthetic (and Better Texture):
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Spoon (chashaku or half teaspoon)
Sifting helps avoid clumps. Whisking helps create foam. And yes, doing it right does make it taste better.
Where to Buy Matcha You Can Actually Trust
Let’s be real: There’s a lot of bad matcha out there.
Here’s how to spot a trustworthy brand:
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Shows real photos of the matcha colour
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Explains where it’s sourced from
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Uses Japanese-grown ceremonial grade
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Transparent about quality and grade
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No vague language like “premium blend”
Also helpful:
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Tells you how to make it
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Has beginner-friendly sets
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Offers real reviews, not just 5-star spam
Honest Truth: Matcha Isn’t Always Love at First Sip
If your first try tastes weird, that’s normal. Especially if you’ve been drinking sugary lattes.
Try it a few ways:
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Whisked with just water (the classic way)
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Over ice with oat or almond milk
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Blended into smoothies
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With a dash of maple syrup if you’re easing in
It can take a minute to get used to. But when it clicks, it really clicks.
Ready to Make Your First Matcha Moment?
If you want a smoother start, a good set helps. You don’t need everything. But having a proper whisk and high-quality matcha makes a big difference.
Look for a set that includes:
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Ceremonial grade matcha
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A whisk
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A bowl or cup you love using
Or just grab a tin and a frother to start small.
FAQs
What does ceremonial grade actually mean?
Ceremonial grade matcha is made from the youngest, most tender leaves and ground into a super-fine powder. It’s smoother, sweeter, and better for drinking than culinary grade.
Does matcha have caffeine?
Yes, but less than coffee. About 30–50mg per serving. Thanks to L-theanine, it gives a calm, focused energy rather than jitters.
Why is good matcha so expensive?
Real matcha is labour-intensive to produce and only grown in certain regions of Japan. You’re paying for quality, freshness, and flavour. The cheap stuff cuts corners.
How long does matcha last?
Unopened: about a year. Once opened, try to use it within 1–2 months for the best taste and colour.
Do I need all the traditional tools?
No. You can start simple. A whisk helps a lot, but even a milk frother works. The important part is using good matcha and mixing it well.
Buying matcha for the first time doesn’t have to be confusing. Just stick to the basics:
- Look for vibrant green ceremonial grade from Japan
- Avoid yellow, dull powders
- Start with a set or a tin + whisk
And remember: if it looks sketchy, it probably tastes sketchy.
Start with quality. Start small. And let it become your thing from there.