Organic Matcha Powder — Ceremonial Grade, Stone-Ground Green Tea
Organic Matcha Powder — Ceremonial Grade, Stone-Ground Green Tea
Matcha Tea powder shade
Matcha Poweder tea shade
Organic Matcha Powder — Ceremonial Grade, Stone-Ground Green Tea
Organic Matcha Powder — Ceremonial Grade, Stone-Ground Green Tea
Matcha Tea powder shade
Matcha Poweder tea shade
ValleyGreenTea

Organic Matcha Powder — Ceremonial Grade, Stone-Ground Green Tea

$21.05 AUD
  • 50gm
  • 100gm
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Organic Matcha:
Ceremonial Grade, Stone-Ground

 

Other names: Matcha, Matcha Green Tea, Matcha Green Tea Powder, Powdered Green Tea, Organic Matcha, Ceremonial Grade Matcha, Stone-Ground Matcha Powder, 抹茶

 

Matcha Came Home

Most people associate matcha green tea with Japan — but the powdered green tea tradition we now call matcha was actually born in China during the Song Dynasty (10th-13th century), invented by Buddhist Zen monks who whisked powdered green tea into hot water. The practice travelled to Japan in the 12th century, where it became the heart of the Japanese tea ceremony.

Today, Chinese tea makers are reviving the original matcha craft — using the same shade-grown, stone-ground methods that started here 800 years ago. This is our certified organic Chinese matcha, made the way matcha was always meant to be made.

 

What Makes This Ceremonial Grade

True ceremonial-grade matcha is defined by four things, all of which apply to our matcha:

  • Shade-grown: For 3-4 weeks before harvest, the tea bushes are covered in dark shade nets. This forces the leaves to slow their growth and produce more chlorophyll and L-theanine — giving matcha its vivid jade colour, natural sweetness, and smooth umami character with no bitterness.
  • Tencha (stems and veins removed): Only the tender leaf flesh is kept. Every stem and vein is removed by hand and machine before grinding — these contain the bitter, woody compounds that lower-grade matcha keeps in.
  • Stone-ground at 800-1,000 mesh: The leaves are ground slowly on traditional granite stones to a fineness of 800-1,000 mesh — silky-fine, almost like talc on the fingertips. This level of fineness can only be achieved by slow stone-grinding (machine grinding generates too much heat and damages the colour and flavour).
  • Certified organic: Grown in organic-certified gardens with no synthetic pesticides or fertilizers.

 

What to Expect

Open the pouch and you'll see what good matcha looks like: a vivid, almost luminous jade-green powder — never olive, never yellowish. Whisked into hot water, it transforms into a creamy, frothy emerald cup with a thick layer of microfoam on top.

  • Smooth and silky: The 800-1,000 mesh fineness means zero gritty texture — pure liquid silk
  • Naturally sweet: The shade-growing process boosts L-theanine, giving a clean, gentle sweetness
  • Deep umami: A savoury, brothy depth that defines all good ceremonial-grade matcha
  • No bitterness, no astringency: When made with proper technique (see brewing guide below), the cup is smooth and clean from the first sip to the last

 

Is Matcha a Green Tea?

Yes — matcha is green tea, just in powdered form. The difference is that with loose leaf green tea, you steep the leaves and drink the infused water. With matcha green tea, the entire leaf is ground into a fine powder and whisked directly into water, so you consume the whole leaf and all its nutrients in every sip. This is why a single cup of matcha green tea powder contains far more antioxidants and L-theanine than the same volume of steeped green tea.

Does matcha green tea have caffeine?

Yes — matcha contains caffeine (about 30-40mg per 2g serving, roughly half a cup of coffee). But thanks to the high L-theanine content from shade-growing, matcha delivers a smooth, sustained energy without the jittery crash of coffee.

 

Two Ways to Enjoy

Our matcha is versatile enough for both the traditional whisked cup and the modern matcha latte:

  • Whisked (usucha style): 2g matcha + 70-80ml water at 75-80°C, whisked with a bamboo chasen until frothy. The classic, focused, ceremonial cup.
  • Matcha latte: Whisk 2g matcha with 30ml hot water to make a concentrated base, then pour over warm or cold frothed milk. Add a touch of honey or syrup if you like.
  • Iced matcha green tea: Whisk into cold water with ice. Bright, refreshing, no bitterness — perfect for hot Australian days. Try our iced matcha green tea latte recipe: whisk 2g matcha with 30ml cold water, pour over iced milk and a touch of honey.
  • Baking and cooking: Add to lattes, smoothies, ice cream, cakes, cookies, and even pasta sauces for natural colour and depth.

For the full traditional whisking ritual, see our brewing guide below. You'll also need a few simple tools — see our matcha green tea kit and accessories collection for bamboo whisks, matcha green tea bowls, sifters, and scoops.

 

To make your perfect bowl of matcha,
check out our professional Brewing Guide, Storage Care, and The Origins below 👇
🍵 Brewing Guide

How to whisk Matcha perfectly?

Unlike loose leaf tea, matcha isn't steeped — it's whisked directly into hot water. The powder is fully consumed (no leaves to strain), so technique matters even more than with other green teas. Get it right and you'll have a creamy, frothy, vivid green cup with no bitterness.

What You'll Need

Browse our complete Matcha Accessories collection for everything below:

  • Chawan (matcha bowl): Wide, open bowl for proper whisking motion
  • Chasen (bamboo whisk): Essential — no electric frother truly replaces it for ceremonial matcha
  • Chashaku (bamboo scoop): For accurate measuring (one scoop ≈ 1g matcha)
  • Fine mesh sifter: Critical for breaking up clumps before whisking

The Whisking Ritual (Usucha — Standard Style)

  • Temperature: 75-80°C. Never use boiling water — it scorches the matcha, destroys the umami, and turns the cup bitter. Boil your kettle, then let it cool 3-4 minutes.
  • Ratio: 2g of matcha (about 1 heaped chashaku scoop, or ½-1 teaspoon) to 70-80ml of water. For a stronger cup, use slightly more matcha.
  • Step 1 — Soak the Chasen: Place your bamboo whisk in warm water for 1-2 minutes before use. This softens the bamboo tines, prevents breakage, and allows them to spread for better whisking.
  • Step 2 — Warm the Bowl: Pour hot water into your chawan, swirl, and discard. Wipe dry. A warm bowl keeps the matcha at temperature during whisking.
  • Step 3 — Sift the Matcha: Sift 2g of matcha through a fine mesh strainer directly into the warm, dry chawan. Do not skip this — sifting breaks up clumps and is the single biggest factor in a smooth, lump-free cup.
  • Step 4 — Add the Water: Pour 70-80ml of 75-80°C water over the matcha. The powder will float on top — that's normal.
  • Step 5 — Whisk (the key technique): Hold the chasen lightly with your dominant hand. Whisk briskly in a fast "W" or "M" zig-zag motion — not circular stirring. Keep your wrist loose. The motion incorporates air into the matcha, creating fine microfoam.
  • Step 6 — Whisk Time: Continue for about 15-20 seconds, until a fine layer of foam covers the entire surface. Look for small, uniform bubbles — not big foamy ones.
  • Step 7 — Finish: Slow your whisking to a few gentle circles, then lift the chasen straight up through the centre of the bowl. This settles the foam into a smooth dome.
  • Step 8 — Drink Immediately: Matcha begins to separate within minutes. Sip directly from the chawan while the foam is still creamy and the colour is still vivid.

Matcha Latte Variation

  • Whisk 2g matcha with just 30ml of hot water (75-80°C) to make a concentrated, foamy base
  • Pour the base into a glass, then top with 150-200ml of warm or cold frothed milk (oat milk works beautifully)
  • Sweeten with honey, maple syrup, or vanilla if desired
  • For iced matcha latte: use cold milk and ice cubes

Common Mistakes to Avoid

  • ❌ Boiling water: Scorches matcha, makes it bitter and dull-coloured
  • ❌ Circular stirring: Doesn't aerate properly, no foam forms
  • ❌ Skipping the sift: Leaves clumps in the cup
  • ❌ Whisking too slow: No microfoam develops
  • ❌ Letting it sit: Matcha separates within minutes — drink immediately
📦 Storage & Care

Protecting Matcha's Vivid Freshness

Matcha is the most fragile of all green teas. Without leaves to protect it, the powder oxidizes quickly when exposed to air, light, heat, or moisture — losing both colour and flavour. Proper storage is critical:

  • The Fridge is Best: Always store matcha in the refrigerator. The cold dramatically slows oxidation and preserves the vivid jade colour.
  • Airtight Seal: Matcha is hyper-sensitive to oxygen and odours. Ensure the bag is perfectly sealed after every use. We highly recommend using a Tea Bag Sealer for a reliable airtight close.
  • The Golden Rule (Crucial): When removing matcha from the fridge, let the sealed bag warm to room temperature before opening. Opening a cold bag in warm air causes condensation, which ruins the powder instantly.
  • Use Within 4-6 Weeks of Opening: Once opened, matcha's colour and flavour begin a gradual decline. For best quality, finish an opened pouch within a few weeks.
  • Keep Away From Light: Light degrades matcha quickly. Store the pouch inside an opaque container or in a dark corner of the fridge.
🌿 The Origins

Where Matcha Came Home

  • The Forgotten Origin: Matcha was invented in China during the Song Dynasty (10th-13th century), when Zen Buddhist monks ground tea leaves into powder and whisked them into hot water for meditation. The tradition travelled to Japan in the 12th century with monks like Eisai, where it became the heart of the Japanese tea ceremony. In China itself, the matcha tradition eventually faded — but the original craft has been revived in recent decades by dedicated Chinese tea makers.
  • The Craft Behind This Matcha: Our certified organic matcha is made in Fujian Province, China, using the same time-honoured methods that defined matcha 800 years ago:

    Shaded for 3-4 weeks before harvest under dark cloth — boosting chlorophyll and L-theanine, eliminating bitterness
    Tencha preparation — every stem and vein removed before grinding
    Stone-ground at 800-1,000 mesh fineness — silky, talc-fine, only possible through slow granite grinding
    Certified organic — no synthetic pesticides or fertilizers

  • VGT Sourcing: For 18 years, Valley Green Tea has been the trusted destination to buy authentic loose leaf tea online in Australia. Our certified organic ceremonial-grade matcha brings together the original Chinese matcha tradition with modern organic farming — a vivid, smooth, umami-rich powder ready for whisking, lattes, or anything else you can imagine.
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