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16 reviews

The traditional tea of the Japanese tea ceremony. Our matcha is made from tender green leaves known as Tencha harvested in early spring in Katsura, Gifu Prefecture. Brilliant green in color, matcha has a rich, slightly sweet vegetal flavor and aroma.

Tasting Notes:

Spirulina, cashew, malt

69 in stock
Regular price $25.00 Save $-25.00
Customer Reviews
5.0 Based on 16 Reviews
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julie o.
United States United States
I recommend this product

Great product!! Tea is always good at Smith.

Anna M.
United States United States
Love this matcha

Nice bright green color and makes me feel great!

Megan K.
United States United States

Best matcha I’ve had.

Gina B.
United States United States
Absolutely delightful!

Being a tea snob, I have very high expectations for my teas. Well, this one definitely is one of my favorites: smooth and buttery, elegantly mellow but potent and rich in flavor. Nothing harsh, rough or bitter about its taste. As a bonus, It whisks into heavenly froth! Yum!

Jenna L.
United States United States
quality matcha

Great matcha. Would buy again!


Japanese matcha green tea.

Blend Numerology

Honoring the Seven Lucky Gods of Japanese myth - so named because they drank lots of Matcha.


For best flavor, bring spring or freshly drawn filtered water to 175 degrees. Add between 1/2 and 1 teaspoon matcha per cup. Whisk vigorously for at least 30 seconds. Drink while contemplating this floating world.

Learn more about making Matcha.

  • Select an Ingredient:
  • matcha


Japanese Green Tea

To make Matcha, the tea plants are covered for up to three weeks before harvest, allowing only diffused light to reach the leaves. This promotes the development of chlorophyll and increases L-Theanine content, which brightens color, increases flavor and helps counterbalance the energizing effects of the caffeine. After plucking, the leaves are steamed, neutralizing the oxidizing enzyme and preserving their color. They are then put through a rolling and drying process, along with a special step through a machine that removes the viens and stems of each leaf. The tea that results from this process is called Tencha, which is then refrigerated until it is ready to be ground. In the final step, Tencha leaves are placed in small amounts on a granite grinder to make its signature fine powder. Granite is ideal for grinding, as it doesn’t produce much heat, which helps to maintain the rich color of the Matcha and its full flavor in the cup.

Gifu Prefecture

Gifu Prefecture is in the Chubu region, which is centrally located on the island of Honshu in Japan. It is just north of the most famous Matcha producing regions of Uji and Aichi. While not as famous, this area produces Matcha of equal quality, without all the hype. Harvest season is from April through June.