These are the best matcha powders, according to a daily matcha drinker (2025)

A few summers ago, I asked the barista in a small coffee shop in Athens if he had an iced drink that was less strong than a frappé. ‘You’re not really a coffee drinker,’ he laughed, before recommending the homemade iced tea. Some people might have taken offence at his reaction, but the truth is he was right: I wasn’t a coffee drinker. And I haven’t ordered one since. Instead, I start each day with an oat matcha latte that I make at home.

Lauded for its health benefits, matcha is an ultra-fine powder grounded from green tea leaves. Because of the way it’s processed and consumed (as whole leaves, rather than just steeped leaves), the vibrant green powder is rich in antioxidants, nutrients, caffeine and L-theanine. The latter combination also gives you a longer-lasting energy boost (without the crash you might get from coffee).

When I first started drinking matcha, around five years ago, I could only really buy the powder on Amazon (or in the Japanese supermarket in central London). Today, the matcha market in the UK is booming. Most supermarkets now stock Perfect Ted; matcha bars Jenki and Blank Street have started selling their matcha powders; and even coffee roasters are jumping on the trend, with Grind launching its first at-home matcha range.

It’s important to note not all matcha powders are created equal, especially if you’re going to drink it. ‘Always opt for a high-grade ceremonial powder,’ says Amy Moulsdale, Grind's group coffee manager. ‘Not only does it deliver exceptional taste, but it is also the richest in antioxidants, ensuring you reap maximum health benefits.’

‘You can tell if the matcha is good quality as it should be bright, green in colour with a naturally sweet smooth and creamy texture,’ she adds.

How I tested these matcha powders

I used each of these powders to make a matcha latte – I prepared them all in the same way, using the same oat milk (Oatly Organic Barista Oat Drink, in case you were wondering). They only made the cut if I actually finished the tin or pouch.

Below, you'll find five of my current favourite matcha powders.

The best matcha powders

How to make the perfect matcha

Regardless of whether you’re serving up a hot or iced latte, preparation is key – even the highest-quality ceremonial matcha can taste off if it’s not made right – and it all starts with the matcha ‘shot’. You’ll need a bamboo whisk (chasen), a bamboo scoop (chashaku), a matcha bowl (chawan), a tea strainer and, of course, your matcha powder.

1. The start to great matcha is to ‘bloom’ your whisk: let it sit in hot water to soften the bristles for around 60 seconds before use to ensure a smoother whisking experience.

2. Water temperature is also important. Always use 70-80 degrees water, as anything hotter will burn the matcha, resulting in a bitter taste.

3. To achieve the perfect foam texture, sift your matcha powder before whisking. Then, whisk in a ‘W’ or ‘M’ motion until a smooth layer of froth forms.

For a hot matcha latte, pour the matcha shot into a mug and top it with your hot frothed milk of choice. For an iced matcha latte, fill a cup two-thirds of the way with ice and your cold milk of choice, and pour the matcha shot over the milk.

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