Short answer
Matcha powder is shade-grown Japanese green tea ground into a very fine powder. Choose it by grade, bright green colour, fine texture, origin and a recent harvest date, and store it airtight, cool and dark.
Matcha powder is a fine green powder made by grinding shade-grown Japanese green tea leaves, and it is mixed into water or milk instead of being steeped. To choose a good tin of matcha powder, look for a vivid green colour, a talcum-like texture, a clear grade label, a named origin and a harvest or best-before date.
What is matcha powder made of?
Matcha powder is made of one ingredient: dried tencha leaves, the shade-grown tea leaf with stems and veins removed, ground very fine. A tin of pure matcha should list nothing else.
Some drink mixes sold as matcha powder contain sugar, milk powder or flavouring. These are convenient for lattes, but they are not the same as pure matcha, and they taste much sweeter. Check the ingredient list so you know which you are buying.
What are the grades of matcha powder?
The common grades are ceremonial, premium or latte, and culinary. These are trade labels, not legal standards, so the exact meaning varies by seller.
| Grade | Typical use | Colour | Taste |
|---|---|---|---|
| Ceremonial | Whisked with water | Bright, vivid green | Smooth, sweet, savoury |
| Premium or latte | Lattes and everyday drinks | Clear green | Balanced, mild bitterness |
| Culinary | Baking, smoothies, cooking | Duller, yellowish green | Stronger, more bitter |
Because no single authority defines the terms, judge by colour, smell, origin and what the seller tells you about the harvest, not by the label alone.
What does ceremonial matcha mean?
Ceremonial matcha is the highest grade, made from the youngest, most tender leaves and intended to be whisked with water and drunk plain. It tastes smoother and less bitter than lower grades.
The label is a marketing term rather than a certification. A separate guide on this site covers when ceremonial grade is worth the extra cost.
How do you tell good matcha powder from poor matcha?
Good matcha powder is bright green, very fine, fresh-smelling and dissolves smoothly. Dull, yellow or brownish powder is usually old or low grade.
- Colour: vivid, slightly bluish green is a good sign. Olive or khaki suggests age or poor leaf.
- Texture: it should feel like fine flour, with no grit.
- Smell: fresh, sweet and grassy, not dusty or hay-like.
- Taste: smooth and savoury, with a bitterness that fades quickly.
- Date: a recent harvest or packing date is better than none.
Where does matcha powder come from?
Most matcha powder comes from Japan, with Uji in Kyoto Prefecture, Nishio in Aichi and Kagoshima among the known growing areas. Matcha is also produced in China and elsewhere, and quality varies.
A named region is useful information, but it does not guarantee quality by itself. Reputable sellers usually say where the leaf was grown and when it was harvested.
How do you use matcha powder?
You use matcha powder by sifting it, whisking it with a little hot water, then drinking it as tea, adding milk for a latte, or mixing it into food.
- Sift 1 to 2 teaspoons into a bowl to remove clumps.
- Add water at about 80°C and whisk until smooth.
- Drink it as tea, or add warm or cold milk.
Matcha powder also goes into smoothies, whipped cream, pancakes, shortbread and cakes. Culinary grade is the usual choice for baking.
How should you store matcha powder?
Keep matcha powder in an airtight tin in a cool, dark place, and use it within a month or two of opening. Light, heat, air and moisture all damage the colour and flavour.
Many people keep opened tins in the fridge. If you do, let the tin warm to room temperature before opening to keep condensation out of the powder.
Matcha powder vs green tea powder: what is the difference?
Pure matcha powder is made only from shade-grown tencha leaf, while green tea powder can be ground from ordinary sun-grown leaves or sold as a sweetened mix. The two can look similar in the tin and taste very different.
| Matcha powder | Generic green tea powder | |
|---|---|---|
| Leaf | Shade-grown tencha | Often sun-grown sencha or mixed leaf |
| Colour | Bright, deep green | Duller, often yellow or brown |
| Flavour | Savoury, smooth | Astringent, flatter |
| Ingredients | One | Sometimes sugar or milk powder |
Labels differ by brand, so read the ingredients and the origin line before you buy.
How much matcha powder do you need?
One to two teaspoons, or roughly two to four grams, is the usual amount for a single drink. A thin tea uses about one teaspoon in 70 ml of water, and a latte can use up to two teaspoons for a stronger flavour.
A small tin holds around 30 grams, which is about a dozen to fifteen servings at two grams each. A kitchen scale that reads to one gram makes it easier to repeat a drink you liked.
What tools do you need for matcha powder?
You need a small sieve, a bowl and something to whisk with. A bamboo whisk, called a chasen, is the traditional tool and gives the finest foam.
- Sieve: removes clumps before whisking.
- Bowl: wide, so the whisk can move freely.
- Whisk: a bamboo chasen, or a handheld milk frother as a modern shortcut.
- Scoop: a bamboo chashaku holds roughly half a teaspoon, and a small spoon does the same job.
What matcha powder does Out of Office Coffee + Bakery use?
The cafe’s Instagram bio describes premium matcha from Kyoto, and a review page names ceremonial-grade matcha from Uji. No brand or exact grade is recorded in the sources. The cafe’s Instagram page shows a matcha handle, @ooo_matcha, which suggests a matcha brand tied to the cafe, though this is not confirmed.
Out of Office Coffee + Bakery in Markham lists a Matcha Latte, Vanilla Matcha, Double Matcha and Strawberry Matcha in its recorded menu, as of November 2026. Whether powder is sold to take home is not recorded, so ask the staff or check Instagram. See the menu page and the hours and location page. This guide is independent and takes no orders.
Common questions
What is the difference between ceremonial and culinary matcha?
Ceremonial grade is made from the youngest leaves and meant for whisking with water, so it tastes smoother. Culinary grade is stronger and slightly more bitter, and it is designed for lattes, baking and smoothies.
Why is matcha powder so expensive?
Matcha needs shaded growing, careful picking, removal of stems and slow stone grinding, and the grinding yields very little powder per hour. Higher grades use the tenderest leaves, which pushes the price up further.
Can you use matcha powder in baking?
Yes. Culinary-grade matcha is made for baking, where it colours and flavours cakes, cookies and frostings. Sift it with the flour, and expect the green to dull somewhat in the oven.
Does matcha powder go bad?
It does not spoil dangerously, but it loses colour and flavour. Unopened tins keep for months, and opened powder is best within a month or two when sealed and kept cool and dark.
For the address, opening hours and menu, see OUT OF OFFICE COFFEE + BAKERY in Markham.
This article is general information from an independent guide, not from OUT OF OFFICE COFFEE + BAKERY itself. For the store’s current details see hours and location.