About our matcha

Quality you can taste

At Matcha Passport, we prioritize quality above all else.

That's why we work directly with farmers who grow high-quality matcha using low- or no-pesticide methods, and visit the farms ourselves to get to know their unique stories and farming practices. From Wazuka, Kyoto, known for producing Uji matcha, to the beautiful countryside of Yame, we are proud to offer high quality matcha from around Japan.

Each matcha powder has unique traits such as taste, aroma, and color. Our staff is happy to guide you to the matcha that suits your taste preferences best, whether you like a strong umami taste or a nutty flavor.

Our matcha powders

wazuka, kyoto

Komainu

Cultivars: Single cultivar Okumidori

Tasting notes: Savory, seaweed, umami, with a hint of sweet cashew

Immerse yourself in the rich umami flavor of Komainu, our single cultivar Okumidori matcha powder. Sourced from the serene landscapes of Wazuka in Kyoto prefecture, this powder offers a unique umami sensation, with a nice mix of nuttiness taste notes that blends nicely together, a testament to its exceptional quality.

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Wazuka, Kyoto

Tanuki

Cultivars: Yabukita, Okumidori

Tasting notes: Pistachio butter, Mediterranean baklava, creamy

Experience the smooth, nutty charm of Tanuki, a finely balanced matcha blend. Made from first-harvest Okumidori and Yabukita leaves, this matcha represents the freshest and finest quality from the renowned tea fields of Wazuka in Kyoto. Enjoy its rich, toasty notes on its own, or mix it with milk for a creamy, pistachio-like indulgence. A matcha blend designed to delight in every sip.

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Nishio, Aichi

Reiyo

Cultivars: Samidori, Yabukita, Okumidori

Tasting notes: Fresh green, hint of umami

Discover the bright, refreshing character of Reiyo, a versatile matcha sourced from the renowned tea fields of Nishio, Aichi. With vibrant green notes and a hint of astringency, this matcha brings a crisp, balanced flavor to every sip. Its adaptability makes it perfect for creative matcha lattes, allowing you to explore new and exciting flavor combinations with ease.

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Yame, Fukuoka

Yamadori

Cultivars: Okumidori, Saemidori

Tasting notes: Roasted grain, sweet almond, caramel

Enjoy a perfect balance of umami and nutty notes with our Yamadori matcha from Yame, Fukuoka. Yamadori is a blend of Okumidori and Saemidori cultivars, with tasting notes that bring to mind roasted grain and almond. This powder was originally a seasonal offering in our cafe, but has been added to our permanent menu thanks to its popularity.

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Hear from our baristas

Our team is always happy to recommend a matcha powder that matches your taste. Come by our cafe and tell us what you like, and we'll help you pick out a powder that suits your preferences best!

What is matcha?

Most teas come from the same species of tea plant, camellia sinensis. This species is divided into a variety of cultivars, each with its own unique characteristics. Tea can either be made from one cultivar alone, also known as "single cultivar", or from a blend of cultivars. For example, our Komainu matcha is single cultivar Okumidori, and our Tanuki matcha is a blend of Okumidori and Yabukita.

In order to be considered matcha, the tea plants must be shaded for at least 20 days. Due to the lack of sunlight, the tea leaves produce more chlorophyll and preserve L-Theanine, an amino acid said to promote relaxation and provide an umami flavor.

Ceremonial versus premium grade

"Ceremonial" has become a widely recognized term to describe the grade or quality of matcha powder. It is believed to be a loose translation of the term chakai-yō (meaning suitable for tea ceremonies), and there are commonly accepted practices that separate it from matcha of lower quality.

Tea leaves are harvested up to three times a year, in spring, summer, and autumn. The leaves harvested in spring are more packed in nutrients due to it withstanding the harsh cold of the winter, and are more vibrant in color and stronger in aroma and taste. The leaves exposed to the summer heat will develop more catechin, resulting in more astringency and bitterness. Due to the lack of standardized certification, there is no guarantee that matcha sold is from the spring harvest, and some brands may sell powders from later in the year as "ceremonial grade". This is why we believe in working directly with our farmers, who grow high-quality matcha that we love and trust.

The highest quality matcha we offer is a single cultivar and first-harvest tea, which costs 6 or more times than common blends, because we want you to taste real, high-quality matcha.

Preparing matcha at home

The way matcha is prepared can have an effect on the taste, look, and even health benefits of the tea. There are many important factors to keep in mind, from storing the matcha properly to using the right water temperature.

Follow our brewing recommendation guide for the best experience, and stop by one of our matcha tasting workshops for hands-on learning.

Matcha Brewing Guide