Clean Matcha, The Ultimate Comparison

Most people turn to matcha when they are wanting to lower their caffeine intake. As a longtime coffee lover, I decided to do a deeper dive into this wildly popular morning swap. In this article, I’ll break down what matcha actually is, the benefits it’s known for, and how to choose a high-quality matcha that also meets stricter clean-living standards.

PS. If you're looking for the best organic coffee, check out Purity Coffee. I call it the world's most tested coffee because of their stringent and transparent standards. It tastes delicious too!

What Is Matcha?

Matcha is a finely ground powder made from specially grown green tea leaves (Camellia sinensis). Unlike regular green tea where leaves are steeped and discarded, matcha involves consuming the entire leaf, which increases nutrient intake.

The tea plants are typically grown in the shade before harvest, boosting chlorophyll and amino acids such as L-theanine. This unique cultivation method is what gives matcha its vibrant green color and dense antioxidant profile.

The Benefits Of Matcha

One of the reasons matcha has such a strong reputation is its antioxidant density is because it is naturally rich in catechins, especially EGCG, which is one of the most-studied green tea compounds for antioxidant and anti-inflammatory support.

You also get a different kind of energy than coffee: matcha contains caffeine, but it’s paired with L-theanine, an amino acid that’s associated with calmer focus and fewer jitters for many people. On top of that, regular intake of green tea catechins has been linked in some research to metabolic and cardiovascular support.

Unlike steeped green tea, you’re actually consuming the whole leaf in powdered form, which means you’re getting more of the leaf’s chlorophyll, vitamins, and other phytonutrients, not just what can be extracted into hot water.

Matcha contains 5 to 6 times more chlorophyll and more ECGC than traditional green tea (source, source).

How To Buy A Good Clean Matcha

If you've read my other blog posts on protein powders, creatine, and the like, sourcing really matters. Here, it's no different. If you care about ingredient quality beyond hype, here’s what to look for:

Origin

Japan remains the gold standard for traditional matcha cultivation. Regions like Uji, Nishio, and Kagoshima are known for consistent quality.

High-quality matcha should be bright green, not dull or olive. A brownish tone usually signals oxidation or a lower grade tea.

Nutrition Profile

The benefits of matcha are directly linked to its beneficial compounds, so you will want to see mention of these nutrients:

• EGCG (epigallocatechin gallate) - powerful antioxidant
• L-Theanine - promotes relaxation
• Caffeine - mental alertness and energy
• Chlorophyll - antioxidant, anti-cancer, and anti-inflammatory benefits

Unfortunately, these aren't required to be listed. None of the brands I reached out to performed nutritional testing (except for Pique who tests L-Theanine). One brand explained that because it's not sold as a "supplement" and therefore not required, and can also vary by batches, it makes it difficult to publish/print the information on a nutritional panel.

Some brands did list the caffeine content though (usually around 30-70 mg per serving). As a point of reference, the average cup of coffee contains 95 mg of caffeine. If you're drinking espresso, it can climb to over 200 mg depending on how many shots in your beverage.

Testing Transparency

Like all supplements, look for brands willing to share heavy metal testing and pesticide screening. Tea plants do absorb soil contaminants. Choosing USDA Organic matcha will lower pesticide residue risk.

Processing & Freshness

Stone-ground matcha is typically fresher tasting and less heat-degraded so this is going to be your preferred processing type. Matcha oxidizes quickly. Airtight packaging and recent harvest dates matter.

I also came across some brands boasting about "First Harvest." If you see this, First Harvest means the tea leaves were picked during the first harvest of the growing season, usually in spring (April–May). This matters because those early leaves usually have more nutrients and amino acids, as well as more chlorophyll content. The next harvest is referred to as second flush and typically takes place between June and July.

I also noticed quite a few brands referring to themselves as "shade-grown." Growing the leaves in the shade also boosts L-theanine and chlorophyll levels resulting in a more nutritious and brighter matcha powder.

Grade

While researching matchas, I came across quite a few that referred to themselves as "ceremonial" grade and I thought to myself... what does that even mean?

This term is not regulated in any way, so just because a brand says they have a "ceremonial" grade, it doesn't mean they do. However, "ceremonial grade" usually implies that the matcha is "first harvest", stone-ground into a very fine powder, has a bright green color, and a smoother taste meant to be enjoyed as a beverage. The alternative is a "culinary" grade and these are usually used in baking or cooking, not for drinking, and are much cheaper in price (usually "second flush").

But again, none of this is legally enforced or verified in any way. So always purchase from a brand you trust and look for specific mentions of these traits, not just "ceremonial grade".

Comparing 20+ Matchas

I looked at the most popular matchas available on the market and here is how they stack up on nutrition profile, origin, testing, processing and grade.

I separated them into TWO groups because some are pure matcha powder, while others have already been combined or "pre-made" with "latte-like" ingredients for convenience. 

I asked all brands about their origin, harvesting, growing practices, processing and testing. 

My top picks are shared after the table summaries.

Pure Powders

Pre-Made Matcha Beverages

My Top Picks

I linked all of the good choices from this research in my Coffee & Tea shopping list if you want to see everything in one place. 

If you want to know what my top picks are though, see below:

• Anima Mundi Matcha - I really liked their direct answers and willingness to share their COAs without question. They hit all the marks.
• Pique Sun Goddess Matcha - I can see why this is one of the more pricier matchas. It was the only one on the list that tests for at least 1 of the nutrient markers of matcha (L-theanine). They also provided their heavy metal testing results in the first ask! Lastly, it hit all the marks for stone ground, first harvest, USDA organic, etc.
• Pow Wonder Matcha - Another transparent brand that answered my questions effortlessly. This is probably one of the smaller brands on the list, but I was impressed with their sourcing. And I love hearing from owners directly who are so passionate about their work. Their lightly sweetened version is nice for someone who wants to only drink the matcha without having to add much else. And the added adaptogens are a nice touch!
• Matcha Kari Organic Ceremonial Matcha - met all the desired requirements. I like that the post their results on their website, but would like to see the actual COA. I did request it. Regardless, this is a solid choice!
  

These brands look like good choices too, but lost points for the reasons stated below.

• Encha Organic Ceremonial Matcha - great specs, but they would not share their COA with me. Response was: "Unfortunately we do not share the results."
• The Republic of Tea Ceremonial Matcha - great specs, but they would not share their COA with me. 
  
• Morning Made Matcha - loses points for not sharing their COA. Unsweetened would be best option. 
• Dona Ceremonial Matcha - this one got close. I'm glad they shared their COA with me. Loses a point for not being certified organic.

Matcha DNA seems to be the most budget friendly in terms of cost per ounce. Their specs were pretty good, but this one is sourced from China (not Japan), and for that it didn't quite make the list.

I'm not really a fan of the latte varieties that contained added milk powders and sugars. I rather just add the milks and sweeteners myself so I know exactly what's going into my drink. Plus, these are more commonly "culinary grades" rather than ceremonial or first harvest. 

How To Prepare Matcha

Making matcha is pretty simple, but if you are interested in the traditional Japanese method, keep reading.

You'll need:

• 1 to 2 grams matcha powder
• ~70–80°C water (not boiling)
• Bamboo whisk - check out this all in one kit! or this one!
• Wide, shallow bowl (a spout helps)

Add the desired amount of water to your wide, shallow bowl and add the matcha powder. Use a sifter to prevent clumps. Lower temperatures preserve catechins and flavor integrity so don't go too hot, but warm water helps dissolve. Using your bamboo whisk, whisk briskly in a zig-zag motion until frothy. Drink straight from the bowl or pour into a drinking cup and enjoy.

Modern alternatives include adding frothed milk to make a latte or blending into smoothies. Some also choose to sweeten with honey, maple syrup, coconut sugar, or cane sugar.

How Does Ivy Make It?

While I can appreciate the traditional method, I'm a modern girl and life is always on the go. I keep it super simple (and fast). Here's what I use to make my morning matcha:

• 1/2 to 1 teaspoon of Matcha
• About a cup of organic milk
• A dash of maple syrup
• My Maestri Frother and Warmer

My Maestri Frother is the most used appliance in my kitchen, hehe. I simply drop in all the ingredients, select my desired foam level and temperature, and in a few minutes, I have a totally instagrammable matcha latte heated, frothed, and blended to perfection. The frother is made entirely of stainless steel and it is so unbelievably easy to clean! It is seriously one of my favorite finds!

Practical Matcha Tips 

Below are additional tips I came across during my research to help you get the most out of your matcha:

• Store refrigerated once opened - Glad I read this in my research, because I had been storing it next to my dry coffee beans. In the fridge it goes now!
• Careful opening the bag - The fine powder will go everywhere. Open slowly! Honestly, makes me appreciate the jars more :) If you do move it to a jar storage, choose a dark jar to prevent light from oxidizing your matcha more quickly.
  
• Dosing amount - Most people start with 1/2 a teaspoon, but you can certainly use more. I wouldn't use more than 1 teaspoon though, as you can reap the benefits staying below without wasting too much matcha.
• A sifter helps remove clumps - If you are finding your end beverage extra clumpy, you can use a sifter to push your powder through before adding water/milk. Most matcha kits will include a sifter.

I hope you found this helpful. Check out our blog for more helpful product and ingredient breakdowns, as well as our free non-toxic shopping guides.