- Tested by: Kate Kassin.
- Origin: Japan.
- Grade: Ceremonial.
- Size: 30g.
- Pros: Smooth and creamy; Different flavours available; Really aesthetic packaging.
- Cons: Pretty expensive.
“We tend to be skeptical of influencer-backed products, but Emma Chamberlain’s namesake brand makes a very good matcha,” Kate says. “The brand also offers flavoured matcha in vanilla and chocolate — and while we typically try to steer clear of added flavourings, these ones are subtle and great for someone who typically finds matcha a little too grassy or bitter.”
Your matcha powder FAQs, answered:
How do you make the perfect matcha latte?
Regardless of whether you’re whipping up a hot or iced latte, the first step is always the same — you need to make a matcha shot. Here’s how you do it:
- Pop your serving of matcha powder in a spare bowl, ramekin, or mug — or better still, a traditional chawan — and add a couple of splashes of water that’s roughly 80**°**C. (Top tip: a splash of cold water before a quick splash of hot water should be just about right).
- Now pick up your chosen matcha whisk — ideally either a traditional bamboo whisk, or a handheld electric milk frother — and whisk in a vigorous W pattern until it starts to go frothy.
- Check that there are no blobs of powder clinging to the side of the cup to ensure it’s full whisked. Once complete, this is your finished matcha shot. Now it’s time to turn it into your chosen drink.
Hot matcha latte: Pour your matcha shot into your chosen mug, add any sweeteners or syrups if you wish, and pour in hot frothy milk of your choice (use a handheld milk frother or wand).
Iced matcha latte: Fill your chosen glass up two-thirds of the way with ice and your cold milk of choice, then pour over your matcha shot and any sweeteners, and mix it all together with a straw.
What should I look for when buying a matcha powder?
While high-quality matcha is generally characterised by its vivid green colour, smooth and fine powdery texture, and strong aroma, knowing where it’s come from is crucial if you want to make sure you’re getting the real authentic deal.
For starters, your matcha should actually come from Japan — ideally Uji, which is close to Kyoto. The birthplace of matcha, Uji’s nutrient-rich soil and high altitude make it the perfect place to produce the best kind of powdered green tea. Also, shop only for pure single-origin matcha where possible — rather than matcha that has been made from green tea leaves from multiple different places.
What grade of matcha powder is best?
Ceremonial grade matcha is considered the highest quality, and has been used for centuries in traditional Japanese tea ceremonies. Made by delicately grounding up the youngest tea leaves with a stone, it’s famous for its naturally subtle yet sweet flavour, and incredibly vibrant green colour, thanks to the high chlorophyll content.
Does matcha have more caffeine than coffee?
No — an average cup of matcha generally contains up to around 70mg of caffeine, whereas a coffee can have almost double that amount. But while coffee releases its caffeine quickly — leading to an energy spike and sudden crash — one of the main benefits of matcha is that it releases its caffeine far more slowly. This is mainly because matcha contains the amino acid, L-theanine, which helps to reduce down the rate at which the body absorbs caffeine.
