Yes. Our matcha is considered ceremonial grade, meaning it’s a quality ideal for drinking and enjoying traditionally with water or prepared as a latte. It’s typically made from younger, first harvest tea leaves, known for their vibrant green color, smooth texture, and naturally balanced flavor.

It’s also important to know that “ceremonial grade” is a term created in Western markets rather than an official grading system. In Japan, matcha quality is evaluated based on factors like harvest timing, leaf selection, color, aroma, and overall taste profile.

We offer matcha that reflects these high quality standards, along with options at different price points so you can choose what feels right for your matchativities.

Hojicha is matcha’s laid-back sibling. Instead of staying green, these Japanese tea leaves are slowly roasted at high temperatures, transforming them into a warm, toasty tea with notes of caramel, nuts, and chocolate. Think of it like adult chocolate milk, cozy, comforting, and a little nostalgic.

Because hojicha is made from roasted tea leaves, it naturally contains significantly less caffeine than matcha. This makes it a great option for caffeine-sensitive sippers or anyone craving a latte that won’t keep them up past bedtime… unless you accidentally tell your friends how good it is and they keep calling you to hear more.

Matcha loves cool, dark, airtight environments. Our tins have a snug silicone seal to help lock in freshness, just close it tightly after each use.

For best results, store your matcha in the fridge. If you purchase a larger quantity, store it in the freezer and take out only what you’ll use within a week to store in the fridge while the remainder stays stored. This keeps your matcha tasting fresh and looking vibrant.

Ceremonial grade” is meant to be sipped on its own, offering the smoothest drinking experience possible. It’s typically made from carefully selected first harvest leaves, giving it a balanced flavor, rich umami, and vibrant green color.

Culinary matcha is made from more mature leaves. It has a more robust, less delicate flavor and a softer green hue, making it perfect for smoothies, lattes, and baked goods where matcha shares the spotlight rather than stands alone.

Think of matcha as the VIP of the green tea world, it receives special care from the very start. The tea plants are shaded before harvest to deepen sweetness, boost umami, and enhance that vibrant green color. The youngest leaves are then carefully hand-picked, de-stemmed, and stone-ground into an ultra-fine powder.

It’s a slow, intentional process that takes far more time and skill than producing regular green tea, kind of like the difference between instant coffee and a handcrafted espresso. It’s the depth of flavor, freshness, and craftsmanship that elevate matcha into an entirely different drinking experience.

Absolutely! Matcha Bear Club loves teaming up with home cafes, pop-ups, and businesses that want to serve premium matcha. We can start with smaller quantities for first-time buyers and scale up for ongoing orders. Our matcha is shipped fresh, vibrant, and ready to whisk. Email us for more information.

Matcha is loaded with feel-good perks. You’re getting a big dose of antioxidants (especially catechins like EGCG) to help fight off those pesky free radicals, plus L-theanine for calm, focused vibes and chlorophyll to help keep things fresh and clean on the inside. It’s also packing vitamins A, C, E, and K, along with minerals like potassium and magnesium. And thanks to its gentle caffeine paired with L-theanine, you get smooth, steady energy without the jitters or midday crash.

Matcha usually has about 30–40 mg of caffeine per serving, compared to roughly 90–100 mg in a standard cup of coffee, so about a third as much. But here’s the fun part: thanks to L-theanine, matcha’s caffeine is like the smooth operator of the energy world, releasing slowly for steady focus without the jitters or crash. Think of it as coffee’s chill cousin.

For a standard matcha latte, we recommend about 4-5 grams (≈ 2 teaspoons) for a 12–16 oz cup, and 2 grams (1 teaspoon) for usucha, matcha prepared straight with 2–3 oz water.

Tip: the bigger the cup, the more matcha you’ll need to keep the flavor and color strong, otherwise your matcha latte will taste like milk pretending to be matcha. Keeping a balanced ratio ensures your matcha stays vibrant and flavorful in every sip.

Ever notice how the second a matcha latte is in someone’s hand, they turn into a part-time bartender? It’s the unspoken rule of matcha. Finely ground matcha settles to the bottom over time, and a good shake keeps it evenly balanced for that perfect, consistent sip.