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Sustainable Matcha & Botanical Nutrition
Single-Origin
Solar-grown on a fourth-generation family farm in Shizuoka Prefecture, an area referred to as Japan’s Riviera, our single-origin matcha line truly travels from the farm to your whisk. Always ground to order in small batches, matcha arrives within three months of grinding—sealed in nitrogen flush packaging to ensure the highest degree of freshness.
Always Toxin-Tested
Our matcha is rich in L-Theanine, which relaxes the brain, muscles, and blood vessels. It also relaxes alpha waves in the brain and increases dopamine production helping to lower blood pressure, enhance mood, and promote a sense of calm.
Chlorophyll forms tight molecular bonds to neutralize chemicals that can cause oxidative damage and disease. Our matcha has 5 times the chlorophyll of green tea, helping clear skin, protect the blood and heart, and prevent joint inflammation.
Matcha’s antioxidants are primarily potent catechin polyphenols. Our matcha is especially high in Epigallocatechin gallate (EGCG), the most abundant and robust. Catechins can help protect against cancer, prevent heart disease, lower cholesterol, and slow aging.
Save on Matcha
Some of the best matcha outside of Japan.
This is my go to matcha. It's the best and smoothest matcha I've tried. It has complexity too. And love that it's sustainable and pesticide-free.
My favorite brand—Kiwami makes every morning great. This is the best matcha company. 5 stars x 100.
Matchaful Cafés
Our matcha wellness cafés spark connection with the present moment—creating space for stillness amidst the rush of modern day. Featuring a menu of alchemic matcha lattes, elixirs, and plant-based creations, in-house chefs prepare fresh items daily.
Using a fine mesh sieve, sift the powder into your whisking bowl.
Add 2oz of 180°F water to sifted matcha and whisk in a zig zag motion.
Pour your matcha mixture into 6oz of 180° water or hot or cold milk. Sip soundly and enjoy!
Proud member of
As a member of 1% for the Planet—a global network of businesses, individuals, and nonprofit organizations tackling our planet's most pressing environmental issues—Matchaful proudly donates 1% of our annual sales to environmental nonprofits.
To wrap up Women's History Month, we wanted to highlight some of the incredible women behind Matchaful. Get to know the in-house chefs and culinary masterminds behind some of your Matchaful Café favorites. Meet... Jordan St. Marthe-Williams, our Pastry Manager Elise Mascia, our Culinary Manager Read our conversation below......
In honor of Women's History Month and International Women’s Day, we spoke with Hiroko-san, a Board of Director (and the Wife) behind our family-run, partner tea farm in Shizuoka Prefecture, Japan, for a look into her story. Read our full Q&A here.
Meet female-founded milli mylk and their flavorful, nutritious, and earth-friendly plant-based mylk. With sustainability at their core, milli worked with food scientists and Michelin-awarded chefs to create the first freeze-dried, plant-based mylk. Freeze-drying suspends their mylks at peak freshness, nutrition, and flavor.
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