Choose your matcha. Warm the water. Whisk a bowl. Discover Japanese flavor, craftsmanship, and hospitality in these simple moments. Published by Momochidori, Inc., CHADO guides you through choosing matcha, preparing it at home, and exploring chanoyu, the Japanese way of tea.
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Explore this guide
Four paths to your first bowl.
Japanese green tea, matcha and tea ceremony
Matcha is powdered Japanese green tea made from tencha. Unlike sencha, which is infused and strained, matcha is whisked into water and consumed with the finely ground leaf. Chanoyu, the Japanese tea ceremony, brings tea, utensils, hospitality and Japanese culture together.
Origin
Look for a clearly stated Japanese origin and producer.
Freshness
Choose an amount you can finish and packaging that seals well.
Purpose
Select for usucha, latte, smoothies, or baking.
FROM FIELD TO BOWL
From tea leaf to matcha.
Matcha begins with tea leaves grown under shade. The leaves are steamed, dried without rolling, refined into tencha, and finally ground to a fine powder.
Shade nurtures the leaf.Shading before harvest is central to tencha cultivation. Methods and timing vary by region and producer.
Shade
Tea fields for tencha are covered before harvest to reduce direct sunlight.
Steam
Fresh leaves are quickly steamed to stop oxidation and preserve color and aroma.
Refine
The leaves are dried without rolling, then stems and veins are removed to make tencha.
Grind
Tencha is ground into a very fine powder. Stone milling is one traditional method.
MATCHA BASICS
Matcha, usucha, koicha. Know the difference.
Usucha and koicha are not different tea plants. They describe two ways of preparing matcha. Usucha is the approachable starting point; koicha calls for matcha suited to a fuller, concentrated bowl.
01
Matcha
Finely ground tencha
Tea leaves are steamed, dried without rolling, refined into tencha, then ground to a fine powder. The same matcha tradition includes both usucha and koicha.
02
Usucha
About 1.8–2 g · 60–70 ml water
Move the chasen briskly back and forth and refine the foam. Its lighter body makes it an accessible first bowl at home.
03
Koicha
About 3.75 g per person
A smaller amount of water is worked into the matcha with the chasen in a kneading motion. Choose matcha recommended for koicha.
Quantities and water temperature are starting points. Follow the producer’s directions and the guidance of your tea school or host.
“Ceremonial” and “culinary” are commercial guides, not globally regulated grades. Read the origin, ingredients, flavor notes, amount, and storage guidance.
For drinking
Matcha for usucha
For aroma, umami, and a smooth finish.
Look for a named producer, clear origin, and specific tasting notes.Find matcha on Amazon ↗For mixing
Images are for inspiration. Each link opens Amazon search results for related products, not the exact item pictured.
THE SPIRIT OF CHANOYU
Wa, Kei, Sei, Jaku.
One way to understand the values of chanoyu is through four principles: harmony, respect, purity, and tranquility. They guide care for people, utensils, and the shared moment.
和 · Wa
Harmony
敬 · Kei
Respect
清 · Sei
Purity
寂 · Jaku
Tranquility
Your matcha questions, answered.
What do I need to begin?
A small tin of Japanese matcha, a bamboo whisk, and a wide bowl are enough. Choose matcha described for drinking if you plan to make usucha.
Does matcha contain caffeine?
Yes. The amount varies with the product and serving size. Check the product information and adjust your intake if caffeine is a concern.
How should I store matcha?
Follow the maker’s instructions. Keep it tightly sealed and away from heat, light, moisture, and strong odors.
Can I order from the US or Europe?
Choose your Amazon region in the header. Selection, price, tax, stock, delivery, and returns depend on the seller and your location.
What is the difference between matcha and sencha?
Both are Japanese green teas. Matcha is finely ground tencha whisked into water; sencha is rolled tea leaf steeped in water, then strained. A bamboo chasen is used for matcha, while sencha is commonly brewed in a kyusu teapot.
A DEEPER TEA EXPERIENCE
Beyond the first bowl.
Discover a chanoyu experience with tea practitioner Tsubaki Sasaki, with attention to utensils, gesture and hospitality.
Bringing Japanese culture and tea into everyday life. CHADO is created, edited, and operated by Momochidori, Inc. in Fukuoka, Japan. Details of chanoyu experiences with Tsubaki Sasaki are available on the dedicated page.
Publisher
Momochidori, Inc. (百千鳥合同会社)
Representative
Tsubaki Sasaki
Founded
May 12, 2025
Location
Fukuoka, Japan
Activities
Japanese culture and tea events, retail, and editorial publishing
CHADO is planned, edited and operated by Momochidori, Inc. We update our matcha, Japanese tea and chanoyu guidance by checking maker information, public sources and cultural context. Product choice, stock, price and delivery conditions should be confirmed on the destination site.
Visit Cha no Yohaku for practical, long-form guides, or note for shorter essays and observations. Choose the reading experience that suits your time and curiosity.
