"Matcha latte tastes just like a bought one [...] takes the guesswork out of brewing the perfect cup at home"
"Is next level smooth, delicate with a mouth filling umami flavour."
"From reading their story and trying their product, you can certainly feel the love, care, and passion that goes into crafting their range of matcha."
"Thea is a New Zealand brand that will be sure to step up your matcha game."
"The Collagen x Matcha powder, which has a vanilla and coconut flavour and is absolutely divine when mixed with foamy coconut milk for a coffee – alternative, morning treat."
"The addition of Thea Matcha Powder to my morning smoothie gives me both the energy to smash a great early morning workout, as well as a solid brain boost to keep me sharp at my desk throughout my workday"
"Believe the hype!"
"Delicious in hot or cold drinks, baking and desserts"
"We've been enjoying Thea matcha, started by a couple of Kiwi foodie cousins"
Good Finds for Wellbeing
"I love it when I know my money is going to a good place"
Holiday shipping schedule
Holiday Hours: Dispatching orders 27th, 30th, 31st December. Closed 1st - 5th January. Back to normal shipping hours from the 6th January.
After trying over 20 different matcha varieties these last couple of years, we decided to bring in matcha from Mie. Positioned along the east coast of Japan with natural water running through and moutains around the farm, this matcha has a delicate flavour and a sweetness we couldn't resist.
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Frequently asked questions about matcha
What is matcha?
Matcha 抹茶, pronounced 'maa-cha' is finely grounded powder from green tea leaves (tencha). It has been a common ingredient used across Asia in confectionery and beverages.
Why don't you have Culinary and Ceremonial Grades?
In Japan, these terms are not used. Matcha is, matcha. They have matcha for confectionery use. By labelling matcha culinary, latte and ceremonial grade, you remove all aspects of flavour from their tea profile and it is a blanket grading for each matcha. These terms were created for the western society to understand what matcha they could be using and where. Everyone has their own preference for flavour, some may like a strong and bitter astringent matcha, and that does not mean it is bad. We encourage you to try different matcha grades to find the one you enjoy.
Which matcha should I choose?
If you've come here seeking quality matcha, you've come to the right place. From Day 1, we've always held "quality matcha" in our ethos. Instead of providing one choice of matcha, we've always wanted to add matcha from different regions. It's exactly like how you would choose your wine and coffee. We've written an insightful guide on the world of matcha and which one you might suit you.
How should I store my matcha?
We recommend storing this in an airtight opaque container, away from light and in the fridge to slow the process of oxidisation.
What does matcha taste like?
Each type of matcha offers a distinct combination of the four key flavour profiles—astringency, umami, sweetness, and floral/earthy—which all contribute to the complexity and depth of the tea. By exploring the nuances of these flavours, you’ll be able to appreciate the full spectrum of taste that matcha offers.
Astringency refreshes the palate and provides a clean, crisp finish.
Umami savoury depth, making the matcha feel rich and creamy.
Sweetness softens the bitterness and adds a subtle, natural lift.
Floral/Earthy a distinctive layer of aromatic complexity
What is the best way to make matcha?
Matcha can be used in multiple ways. Currently the most popular way is having this in a latte form. You can use a chasen (bamboo whisk), an electric frother or even shake in a bottle to mix. For a stronger matcha latte, mix 50mls warm water to 3g matcha to 90mls of milk over ice. If you are a beginner and want it mild, Try 1 - 2g matcha with 50mls milk to 150mls of milk over ice.
What temperature water should I use?
Temperature affects the taste of tea. If you want a mild taste of matcha, then you can mix with cold water. If you prefer a stronger taste, use 60°C water. This temperature is recommended by both tea masters we work with in Kyoto and Mie and 80°C is considered too hot. Never use 100°C to make your matcha as it will destroy the taste.
