You definitely need tools!
Perfect coldbrew everytime
The ideal way to store your matcha
The ideal way to store your matcha
Hyperpremium Matcha
These 12 matcha are among the rarest to be found in Japan's domestic market. They are vibrant, ethereal, and full of umami. We recommend preparing them with water only.
Your top pick
About Blend 94 Matcha
A feisty, gorgeous matcha that's ready to slap you with its attitude.
Racy. Fantastic color, heady aromas, intense "matcha" taste (think strong green tea ice cream), faint twinges of bitterness and astringency (which gives it its sass).
Plenty of umami and natural sweetness means it pairs beautifully with savory food.
Why do people like our matcha so much?
The 94 is our recommended intro into hyperpremium. It's a beautiful epicurean experience and phenomenal value that soars above similarly priced matcha. Has verve and power, like a zen wake-up stick.
From Tawara, Uji, Kyoto Prefecture.
About Blend 93 Matcha
The perfect entry-level hyperpremium matcha; that is, it's got lovely umami, has a vibrant, emerald color, has little bitterness or astringency, and has a nice, long finish that leaves a sweet and delicious aftertaste in the mouth (and also makes the breath fresh and sweet).
Why do people like our matcha so much?
Tastes like a combination of barely-cooked green beans, baby summer squash, and oceanic brine, all steeped in an earthy mellowness.
A tremendous value at this price.
From Uji, Kyoto, Japan.
About Matcha Flights
3 beautiful jars, 4 grams of beautiful matcha in each.
A truly elegant way to package small quantities of matcha and gives you the chance to taste any of our blends without committing to a larger purchase.
These arrive in a custom designed matte black box with a kimono-stenciled obi, perfect for gifting.
If you're curious about any of our blends, this is for you: you can mix and match any 3 of our 12 hyperpremium matcha.
About Hyperpremium Organic
For four years, we hunted all over Japan to find an organic matcha that merits inclusion into our hyperpremium lineup, and here it is, at long last. A blend of organic matcha that hits all the right notes: big umami, electric color, rich creamy sweetness with only faint traces of bitterness, and a huge finish that lingers on the tongue long after it's swallowed.
Why do people like our matcha so much?
From a Kagoshima (Kyushu) coop that has finally figured out how to make a delicious organic matcha.
About Blend 97 Matcha
Our best-selling hyperpremium, and for good reason.
The color is wildly vibrant. Mouth entry is wondrous and seamless. The tea is sweet, with almost no trace of bitterness (this is rare in the matcha world). Clean, with just the right amount of earthiness. Makes crema that's rich, thick, and delightful. A pure joy to sip.
Why do people like our matcha so much?
From Ogura, Uji (Kyoto), Japan's oldest and most distinguished matcha appellation.
About Blend 95 Matcha
It's rare to find a matcha this smooth, with this much umami, at this price. Lovely sweet notes emerge from this chlorophyll-rich blend of choice tencha leaves from a family coop in Uji.
Tastes like sous-vide-cooked baby vegetables, shiitake powder, and miner's lettuce.
Why do people like our matcha so much?
An absolutely brilliant introduction to quality matcha.
From Ujitawara, Kyoto.
About Blend 98 Matcha
Crazy umami. Make it thick and enjoy the lustrous whorls and creamy -- yet light! -- texture, mouthfeel, and drawn-out finish. Taste reminds one of just-picked asparagus, though the aroma of the powder is of hyperfresh cacao. Loaded with l-theanine that helps keep you focused and alert for hours.
Why do people like our matcha so much?
Another winner from our favorite matcha coop in Ujitawara, Kyoto.
About Blend Rikyu Matcha
This tea, whipped up thick, seems to send memory into overdrive; into a contemplative state. We think Sen No Rikyu, the most masterful and original matcha connoisseur in Japan's very long history of tea, would have marveled at its rich, umami-laden flavor, brilliant color, and ridiculously long finish.
This is dreamy tea that tastes beautiful in any concentration, thick or thin, and sates like nothing else. From Ujitawara, Kyoto.
Why do people like our matcha so much?
And we can't help but love Rikyu even more after a comment from one of California's most distinguished tea teachers, Douglas Huskins, who said: "If Rikyu were alive today, I suspect his modernist approach to tea would look a lot like Breakaway Matcha's."
About Blend Daphne Matcha
Just when we thought matcha couldn't possibly get any better than the Hikari, along comes a blend from yet another obsessive farmer that startles even us. It's hard to imagine matcha -- or any beverage, for that matter -- improving on this.
Why do people like our matcha so much?
So much natural sweetness and elegance. Pure umami, notes of drawn butter and pureed asparagus. Otherworldly.
From Ogura, Uji, Kyoto Prefecture.
About Blend Hikari Matcha
Matcha of this extreme quality is exceedingly hard to produce and to procure, yet here it is, thanks to an obsessed grower who offered it to us.
This matcha is pure pleasure -- it's like drinking light infused with chlorophyll. It bestows a brothy umami torrent that continues long after swallowing (up to several full minutes of finish), and its ultra-fine texture and overall quality mean that it whisks up into gorgeously thick clouds of emerald froth that remain in the tumbler long after the liquid is gone.
Why do people like our matcha so much?
Dominant aromas are freshly picked young peas, shiitake, and sweet cream. Silky as it gets. Its high levels of L-theanine and other amino acids snap the brain to attention, making it the perfect beverage for prolonged bouts of study, writing, or any other intellectual pursuit.
From a truly talented matcha farmer near Byodoin Temple, Uji, Kyoto, Japan.
About Blend Jizo Matcha
Our newest and most intriguing matcha.
Dreamlike and rare, produced in Gokasho (Uji, Kyoto) with the classic "honzu" method (shading the tea fields with reeds). Pronounced umami and a long, long finish. Quite chocolatey on first sip, followed by tastes of spring baby vegetables and fresh herbs.
Obsessive Japanese matcha farmers dreamed this one up. Each leaf is coddled and tended to, from first bud to ground matcha.
Why do people like our matcha so much?
As with all of our matcha, there is just one harvest a year, in early May, and all leaves are picked by hand. 100% stone ground. Naturally fertilized with ground sardine, herring, and beef bones.
A true gem of a matcha, very difficult to find matcha of this quality.
About Blend Satoshi Matcha
This matcha is flawless.
It's everything you want in a top-grade matcha: creamy, silky, graceful, not even a hint of bitterness. Wildly vibrant color looks photoshopped! Dominant aromas are raw sugar, rain-soaked young grass, and sweet peas. Umami on the back palate, almost meaty, grilled chanterelles. Such a long, sweet finish. You'll want to lick every last drop.
Why do people like our matcha so much?
Origin: Nishio, Aichi Prefecture (near Nagoya), Japan. Very pristine environment. The very best that Nishio produces.
Name origin: Satoshi Nakamoto, creator of the Bitcoin protocol. We imagine this is the tea he'd be drinking.
About Blend Kamakura Matcha
This spectacular matcha is our staff favorite. We like it thin, but we especially like it thick. Froths to a stunning texture that's light and full bodied at the same time. Notes of raw cacao nibs. Inhaling its aromas is like passing out in a tea garden. The delights continue long after it's swallowed.
Why do people like our matcha so much?
Origin: Ujitawara, Kyoto. From our very favorite fastidious growers.
Name origin: From the historic and beautiful city in Kanagawa Prefecture, Japan's ancient capital and home of Japanese zen buddhism.