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7 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

468 in stock
Regular price $25.00 Save $-25.00
Customer Reviews
5 Based on 7 Reviews
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Susan N.
United States United States
I recommend this product
Best Matcha

I have tried different matcha and Smiths is the best for taste and color. Smiths Matcha brightens my day.

A Smith Teamaker Customer
Daniel G.
United States United States
I recommend this product
Great Matcha!!

I love the matcha and really enjoy it as my afternoon drink

Angelica B.
United States United States
For Matcha Lovers

I drink matcha lattes at least twice a day. I have bought matcha from various tea companies but Smith tea's is the absolute best. This matcha powder is not clumpy and has a very vibrant green color. Best of all is that it is not pre-mixed with sugar like other matcha products. The best matcha I have ever tasted. Since discovering this tea company I only buy my matcha from Smith tea.

Kimi T.
United States United States
Smith Tea Matcha is superb!

It’s the best I’ve tried. I’m drinking it daily for health reasons, so when I prepare it and drink it it becomes a wellness ceremony. Thank you!

Vange A.
United States United States

It’s wonderful! I make matcha, almond milk and honey lattes!


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.