Presenting Mizuba Matcha



Historically revered, Matcha is the only tea used for over 800 years in the renowned Japanese Tea Ceremony.

Contemporarily prized, one cup of Matcha contains the health benefits of 10 times the amount of a traditionally-steeped cup of green tea.

Extraordinarily versatile, one can drink Matcha as a warm, rejuvenating experience–or bake it into endless variations of delectable tea-inspired treats (find ours!).



About Matcha

Matcha is the pearl of Japanese green teas. Mizuba matcha comes from the same plant all tea comes from (Camellia sinensis), but is is shade-grown for 4 weeks before harvest, and stone-ground into a fine powder from whole "tencha" tea leaves. Mizuba Matcha is a single-region, single-ingredient tea from a small, family firm in Uji, Japan (just outside of Kyoto). Matcha has a long, celebrated heritage of being the only tea used in Japan's iconic tea ceremony, but it is only recently that the world is discovering Matcha's exciting, diverse uses–making it a popular consumer beverage and baking ingredient. Enjoy Matcha as a hot tea, but also use it to make delicious café lattes, smoothies, cookies, cakes, salad dressings, name it!  To see how we cook and bake with our Matcha, check out our blog for awesome recipes.

Mizuba's exceptional-quality Matcha is renowned for its wonderful health benefits and excellent flavor profiles across all five grades. Bring home our beautifully crafted teas today.



Matcha Is Good For You

The health benefits of Matcha are widely celebrated by gourmets and health-conscious alike.

 Matcha is a concentrated source of:


- chlorophyll, an anti-inflammatory and circulatory system aide. 

- amino acids (like the sweet, stress-reducing L-theanine)

- Catechins: a super category of anti-cancer antioxidants also found in açai, pomegranates, and blueberries. 


Unlike traditional steeping where a tea drinker receives only some of tea's nutrients in the water, a Matcha drinker consumes the entire Camellia sinensis (tea) leaf in its powdered state–thereby receiving 100% of the leaf's nutritional value!

Find Your Matcha Match

You may have noticed we have 5 different grades of tea for you to try. With Matcha's rise in popularity, the market has become flooded with poorly-produced, low-quality, and inauthentic matcha. Mizuba has made it our mission to only focus on excellence from harvest to harvest each year. We're consider it a blessing to be able to hand-pick each flavor profile to accommodate a variety of tastes!


Kokoro: our champagne of teas. Ideal for the discerning Matcha drinker & gourmand. A very special gift (even if for yourself!). Hand-harvested from plants 35+ years old. Exceptionally rich, smooth, and strikes at the heart of the purest of Japanese green teas.

Nagomi Ceremonial Organic: harvested once a year from plants 35+ years old, this matcha is for those who love exceptionally bold, grassy flavors. Rich and robust, it is also suitable for pairing with milk for a decadent latte.

House Organic: harvested once a year, this tea is quite adaptable and is perfect for those wanting to make a matcha latte or iced matcha everyday. Creamy and sweet, it stands up well to milk, honey, and ice. One of our most umami, earthy matchas.

Daily: Exactly as it sounds! We could not BELIEVE how amazingly sweet, fresh, rich and satisfying this matcha is. The depth of flavor is exceptional smooth in the mouth. We recommend enjoying it on its own - it needs not to communicate anything more. Make it your new habit, asap!

Culinary Organic Matcha: making smoothies, cookies, hummus (for real), salad dressing, cupcakes or more? This is the matcha for you. We always put a tablespoon or so in our smoothies for all the incredible health benefits this matcha contains. Conveniently sized in 100 gram bags so you can make matcha treats to your hearts delight.

Matcha Glossary

Steep yourself in Matcha know-how and terminology.

Chasen - the bamboo whisk used to froth Matcha.

Chashaku - the bamboo scoop used to measure out Matcha.

Chawan - translated “tea bowl.”

Koicha - “Thick style” Matcha, or a way to prepare high-quality Matcha with more tea powder (about 3-4 chashaku spoonfuls): double the amount used for usucha and use half the amount of water (2-3 ounces). The aim is to make the Matcha smoother and more viscous than frothy by stirring and kneading the tea with the chasen as opposed to whisking (see our how-to video: coming soon). Usually reserved for the famed chanoyu tea ceremony.

Tencha - the young leaves of the Camellia sinensis plant; the shade-grown leaves Matcha is made from. When the tea is ready to be picked, tencha leaves are steamed, dried, and cut to remove stems and to preserve the leaves. The leaves are then ground to a powder in order to create the prized product: Matcha.

Uji - the region in Japan where Mizuba Matcha is sourced. The city is located 15 minutes out of Kyoto by the Shinkansen, or bullet train. Famous for its beautiful and lush landscape, it is home to settings for scenes in The Tale of Genji, and its world-class quality of teas. There is an annual tea festival every year in early October.

Usucha - “Thin style” Matcha. Not necessarily a lower grade, but a more common way to prepare Matcha for everyday drinking. Approximately 1.5 chashaku spoonfuls (or 3/4 teaspoon) of powder and about 4-6 ounces of water. The goal is to whisk your Matcha to a creamy, frothy finish.



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