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Matcha

Matcha suppliers and sourcing guide

Matcha is green tea leaf (Camellia sinensis) ground to a very fine powder. The tea bushes are usually shaded for several weeks before harvest, and the leaves are steamed, dried as tencha, de-stemmed and de-veined, then stone or ball milled. Because the whole leaf is consumed, grade, color and origin matter more than for brewed tea. Brands buy culinary grades for lattes, drink mixes, baking and confections, and higher grades for whisked tea.

See suppliersWhat to ask for on the COA
Also known as
Matcha green tea powder · Powdered green tea · Camellia sinensis · Tencha
Facts checked
November 2026

Forms and grades of matcha

Suppliers sell different products under the same name. Specify the one you need.

  • Ceremonial or premium grade

    Early-harvest, shaded leaf with bright green color and low bitterness, usually from Japan, for drinking on its own.

  • Culinary or ingredient grade

    Later harvests with stronger, more bitter flavor and duller color, used in lattes, baking and mixes.

  • Origin

    Japanese matcha (for example Uji or Nishio) and Chinese, Korean and other origins, at different price points.

  • Organic

    Certified organic matcha, which is often less vivid in color than conventional grades.

  • Blends and sweetened powders

    Matcha blended with sugar or milk powder for latte mixes; check the matcha percentage on the spec.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Particle size
Particle size by laser diffraction (often a few to around 20 microns), which affects suspension and mouthfeel.
Color
Color reading or visual match to a standard; color fades with heat, light and age.
Caffeine and catechins
Caffeine and catechins by HPLC, sometimes with theanine, to confirm grade consistency.
Moisture
Moisture by loss on drying, usually a few percent.
Pesticide residues
Multi-residue pesticide screen by LC-MS/MS and GC-MS/MS against the destination market's limits.
Heavy metals and micro
Lead and other metals by ICP-MS, plus total plate count, yeast and mold, coliforms and Salmonella.

Storage, lots and expiry

Storage and shelf life

Keep matcha sealed in light-proof, oxygen-barrier packaging and refrigerated or cool, because heat, light, air and moisture turn it dull and flat. Let chilled packs warm to room temperature before opening to avoid condensation. Shelf life is set by the supplier, often around a year unopened, and color is the quickest check on aged stock.

Lots and expiry dates

Color, flavor and caffeine vary by harvest, origin and grade, so taste and check color on each lot against a retained standard. Record harvest season and origin, and use opened stock quickly.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 182.20, which covers essential oils, oleoresins (solvent-free) and natural extractives, lists tea (Thea sinensis L.) among the plant sources generally recognized as safe for their intended use.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Matcha suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking matcha suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell matcha? Request a listing

Frequently asked questions

What forms of matcha can brands buy?

Common forms include ceremonial or premium grade, culinary or ingredient grade, origin, organic and blends and sweetened powders. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for matcha include?

Expect particle size, color, caffeine and catechins, moisture, pesticide residues and heavy metals and micro, each with its method, specification and result for that lot.

How should matcha be stored?

Keep matcha sealed in light-proof, oxygen-barrier packaging and refrigerated or cool, because heat, light, air and moisture turn it dull and flat. Let chilled packs warm to room temperature before opening to avoid condensation. Shelf life is set by the supplier, often around a year unopened, and color is the quickest check on aged stock.

What is the regulatory status of matcha?

21 CFR 182.20, which covers essential oils, oleoresins (solvent-free) and natural extractives, lists tea (Thea sinensis L.) among the plant sources generally recognized as safe for their intended use.

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