Find Your Matcha
Whether you're new to matcha or drink it every day, we have the right matcha for you.
Take the 60-Second QuizMatcha is green tea leaves stone-ground into a fine powder, whisked into water rather than steeped. We carry everything from ceremonial grades for traditional serenity to everyday matcha built for lattes, along with flavored blends and the tools to make them. Wherever you are with matcha, there is a grade here for how you drink it.
New to matcha? Start with what matcha is.
Drink Matcha Every Day
Matcha for every day, from the pound bag to the tin. Whisk it into a latte, shake it over ice, or drink it straight.
- USDA Organic
- Naturally Sweet, Gentle Umami
- 1 lb Daily Size
- Bold Enough for Milk and Ice
- Lattes, Smoothies, and Baking
- Café Taste at Home
- Gentle & Approachable
- Great in Lattes or a First Bowl
- A Great Start to High Grade Matcha
- USDA Organic
- Spring Harvest
- Enjoy Hot or Iced
Upgrade Your Matcha
Ceremonial matcha from the spring harvest, to whisk and drink straight or in a latte.
- Ceremonial Grade
- Sweet & Creamy
- A Bowl to Drink on Its Own
- USDA Organic
- Early Spring Harvest
- Straight or in a Latte
- Ceremonial Grade
- First-Crop
- From The Wazuka Valley, Near Uji
Start with a kit
Tins and the tool together, so there is nothing else to buy.
- Three 80 g tins and an electric frother
- No whisk or bowl required
- About 120 servings
- Three 30 g tins and an electric frother
- USDA Organic ceremonial grade
- About 45 servings, whisked or poured over ice
- Jobetsugi thin grade and Senjunomukashi thick grade
- Free bamboo whisk, a $23.95 value
- Taste two cultivar blends side by side
No whisk? No problem.
Lower-effort tools and everything you'd need for everyday matcha.
Try Matcha
Start here with sachets and flavored blends. Easy to brew, easy to like.
- No whisk needed
- Bancha + matcha + peach
- Hot or iced
- No whisk needed
- Bancha + strawberry
- Hot or Iced
- Bergamot + matcha
- Loose or sachets
- Bridge for tea drinkers
- Bancha + brown rice + matcha
- The original gateway
- Steeps like regular tea
- Jasmine pearls + Uji matcha
- Floral up front, savory finish
- No whisk needed
- Shizuoka sencha + Uji matcha
- Bright and grassy, rounded by umami
- Steeps like regular tea
- Hot Cinnamon Spice Matcha Twist
- Bold Cinnamon and Japanese Matcha
- Each Sachet Brews One 12 oz Cup
- Natural Toasted Banana Flavor
- Japanese Matcha
- Each Sachet Brews One 12 oz Cup
Experience Premium Matcha
Traditional, high-grade ceremonial matcha for a more refined experience.
- Thick grade ceremonial
- Deep umami
- Joyo, Japan
- Extra thick grade
- Highest ceremonial
- Smooth & creamy
Forty years, four centuries, four thousand years
40 : 400 : 4,000
40+
years of Harney tea, tasted and blended by the Harney family
400
A family that has been making matcha for 400 years.
4,000+
years of tea tradition, from China to Uji to your kitchen
Japanese matcha, selected by Harney.
We have spent decades buying and tasting Japanese tea. Our matcha comes from longstanding relationships in Japan, with teas from Kyoto, including Uji, Wazuka, and Joyo, and from Kagoshima. We taste and select each grade at our tasting table in Millerton, from everyday matcha to ceremonial.
Try all nine in one flight
The three ceremonial grades together, and the bamboo whisk is free.
- All three ceremonial grades, thin to extra thick
- Free bamboo whisk, a $23.95 value
- Every cultivar mapped on its own page
Traditional preparation.
Whisks, bowls, and sets for the full experience.
Brew it your way
Four ways to make your matcha — from traditional preparation to easy everyday.
Traditional Preparation
Thin matcha, whisked in a bowl. The classical way, and the foundation of everything else.
- 2 g matcha (about 1 tsp)
- 120 ml (4 fl oz) water at 175°F (80°C), just below boiling
- Matcha bowl (chawan)
- Bamboo whisk (chasen)
- Bamboo scoop (chashaku)
- Fine-mesh sieve (optional but recommended)
- Warm the bowl by rinsing it with hot water, then pour the water out.
- Sift the matcha into the bowl through a fine-mesh sieve to break up clumps.
- Add 60 ml (2 fl oz) of the water and whisk until smooth, with no lumps.
- Add the remaining 60 ml (2 fl oz) and whisk briskly in a W-motion for 15–20 seconds, until a fine layer of foam forms.
- Drink immediately, before the foam dissipates.
Matcha Latte
Matcha as your morning cup. Hot, smooth, and as sweet as you like it.
- 2 g matcha (about 1 tsp)
- 60 ml (2 fl oz) water at 175°F (80°C)
- 200 to 300 ml (about 7 to 10 fl oz) milk of choice, steamed
- Honey or simple syrup, to taste (optional)
- Matcha bowl or wide cup
- Bamboo whisk or electric frother
- Milk steamer or saucepan
- Sift the matcha into a bowl or wide cup.
- Add 60 ml (2 fl oz) of water at 175°F (80°C) and whisk until smooth and lump-free.
- Steam or heat the milk to about 150°F (65°C), warm but not boiling.
- Pour the matcha over the milk, stirring before drinking.
- Sweeten to taste, if desired.
Iced Matcha
Bright, refreshing, and ready in two minutes. The summer staple.
- 2 g matcha (about 1 tsp)
- 60 ml (2 fl oz) water, cold or hot (175°F, 80°C)
- 120 g ice cubes (about 1 cup)
- 180 ml (6 fl oz) cold water or milk
- Honey or simple syrup, to taste (optional)
- Cocktail shaker with a tight lid
- Tall glass
- Add the matcha and 60 ml (2 fl oz) of water to a shaker. If you use hot water, whisk it in a bowl instead, since a sealed shaker should never hold hot liquid.
- Shake or whisk vigorously for 15–20 seconds, until the matcha is dissolved and slightly foamy.
- Fill a tall glass with ice.
- Pour the matcha mixture over the ice.
- Top with 180 ml (6 fl oz) of cold water or milk.
Raspberry Cotton Candy Matcha Latte Recipe
A little playful, a little pink, and built on the clean, grassy sweetness of our Supreme Matcha.
- For the Latte
- 3 g matcha (about 1½ tsp)
- 1 to 2 tbsp raspberry jam
- 120 ml (4 fl oz) hot water
- 240 ml (1 cup) cold milk
- ½ cup ice (about 60 g)
- Cotton candy syrup, to sweeten
- For the Glass
- 3 tbsp white chocolate (about 30 g)
- Heart shaped sprinkles
- Whisk or frother
- Glass
- Rim the glass. Melt the white chocolate, coat the rim, dip in sprinkles, and let set.
- Whisk the matcha with the hot water until frothy and fully combined. Set aside.
- Spread the raspberry jam across the bottom of the glass.
- Add ice and crown the glass with your cotton candy heart.
- Slowly pour the cold milk over the cotton candy and let it melt together.
- Pour the matcha slowly over the top. Serve immediately.
Which is right for you?
A simple guide if you're still deciding.
Buying Matcha
What Makes a Matcha Worth Buying
The word on the front of a tin tells you less than five plain facts about what is inside. Here is what we look for at our tasting table, and where our own matchas land.
Grade, in Plain Words
No official grading system exists for matcha, and “ceremonial” describes a use, not a standard, so look past the label to the leaf. Young leaves from the first spring harvest carry the most umami and sweetness, and our Jobetsugi is picked then. Later harvests make a lighter cup that is easy to drink every day: Supreme comes from the second harvest, and Organic Everyday from the summer.
A Named Origin
Look for a region, not just a country. Our Uji matchas come from Wazuka Valley (Jobetsugi), Joyo (Senjunomukashi), the banks of the Uji River (Unjonotomo), and the Uji-area gardens that also grow our Jobetsugi (Supreme). Our organic matchas grow in shaded fields around Kagoshima, on the southern island of Kyushu.
Milled on Stone
Matcha is the whole leaf, ground to powder, so the mill matters. Granite stones turning slowly keep the leaf cool, which keeps the powder fine and bright green, and a single small tin of Jobetsugi takes close to two hours to grind. Organic Everyday, Supreme, Organic Ceremonial Grade, Jobetsugi, Senjunomukashi, and Unjonotomo are all stone-milled.
Fresh, in a Size You Will Finish
Good matcha is a bright, vivid green and feels very smooth between your fingers. Unopened, it keeps for about a year; once opened, it is best within 8 to 12 weeks, so buy the size you will finish. A 30 g tin makes about 15 bowls, an 80 g tin about 40, and the one-pound bag of Organic Everyday more than 200, sized for a daily latte.
Priced by the Cup
Divide the price by the grams in the package and multiply by two for the cost of a 2 g bowl. Organic Everyday comes to about 27 cents a cup and Supreme to about 50 cents. Our ceremonial grades cost more per bowl because they use the most carefully grown leaves, and they show it best whisked with water alone.
Harney & Sons is a family tea company in Millerton, New York, founded by John Harney in 1983 and now in its third generation. Mike Harney selects our matchas, and our tasting team cups every new lot before it reaches the shelf.
Common questions
Everything you might be wondering before your first brew.
Matcha is a powdered Japanese green tea, made from leaves shade-grown in the weeks before harvest and stone-milled to a fine powder. Unlike steeped teas, you drink the leaves themselves.
Ceremonial matcha is made from the youngest, sweetest leaves and is meant for traditional whisked preparation. Daily or culinary matcha is made for everyday use — lattes, smoothies, baking — and stands up to milk and other flavors.
The traditional way: sift 2 g (about 1 tsp) of matcha into a warm bowl, add 60 ml (2 fl oz) of water at 175°F (80°C), and whisk until smooth. Add another 60 ml (2 fl oz), for 120 ml (4 fl oz) in all, and whisk in a brisk W-motion until foamy. For a latte, whisk 3 g (about 1½ tsp) with a splash of hot water first, then add your milk of choice.
Yes. A typical 2 g serving has around 80 mg of caffeine. Because you're drinking the leaves themselves, the caffeine content is higher than a typical cup of green tea.
Unopened, matcha will keep for about a year. Once opened, it's best within 8 to 12 weeks. Store it sealed in the fridge, away from light and air, to keep the color and flavor vibrant.
Regular green tea is steeped, and the leaves are discarded. Matcha is the leaves themselves, stone-ground into a powder you whisk directly into water. The shade-growing process and the fact that you consume the whole leaf give matcha its deeper umami and more saturated color.
Take the 60-second matcha quiz
Answer a few questions and we'll point you to the matcha that fits how you'll actually drink it.
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