GreenCaffeine: 80 mg per servingThe Entry to Uji

Supreme Matcha

Smooth Uji Matcha for Your Daily Cup

Second harvest · smooth and approachable · straight or latte

4.9 · 46 reviews

Supreme Matcha

A purple canister of Harney & Sons Supreme Matcha powdered green tea with a mound of vibrant green matcha powder beside it.
A curved smear of vibrant green matcha powder against a plain white background.
A Supreme Matcha latte with leaf latte art beside a tin of Supreme Matcha and a bamboo scoop of matcha powder on a wooden table.
A strawberry iced Supreme Matcha latte with a glass straw beside a tin of Supreme Matcha, fresh strawberries, and a bamboo scoop of matcha powder.
A bowl of whisked Supreme Matcha with a dish of matcha powder and a bamboo scoop on a weathered wooden table.
Map of Japan highlighting Uji with a tea field in the foreground. Matcha comes from Uji, Japan.
LS0101 Green Tea

Supreme Matcha

An approachable Uji matcha for lattes, iced, or a first bowl
$ 19.95

80 g tin · about 50¢ a cup, or 42¢ on subscription.

Select Packaging Type:Loose
Select Unit:80 g. Tin
Quantity:

Drink it: Straight · Hot Latte · Iced Latte

New to matcha? Start with the kit

Save $ 25 Supreme Matcha Starter Kit$ 84.85 $ 59.85
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Description

Supreme is your first step into matcha from Uji, its traditional home. It comes from the same Uji-area gardens as our Jobetsugi, picked in the second harvest, so the cup is light and approachable. That makes it a natural first bowl, and an easy base for a latte, an iced matcha, or a smoothie. Stone-milled from Tencha to a fine, bright green powder, and priced so trying real Uji matcha is an easy decision.


Mike's Rating
2 Briskness
2 Body
2 Aroma
 Details: Matcha powdered green tea has been the pride of Uji, Japan for several centuries.
 Dry Leaves: This tea is made from a raw tea called Tencha that is air-dried, and then the dried flakes are ground between two stones, just like centuries ago. The result is a fine powder that is almost neon green.
 Liquor: The liquor is made by dissolving the tea powder into water. Unlike other teas, this one does not require brewing. You drink the leaf! The liquor is thick and frothy from the mixing. It is an opaque brilliant green color.
 Aroma: Coming from the same regions as our Jobetsugi, this matcha has similar notes, just more muted. Light fruit flavors blended with vegetal aromas.
 Flavors: Second-season flavors drift in between fruit and fresh-cut grass. It is the perfect base for mixing with your milk of choice.
 Caffeine Level: Caffeinated
 Body: Being a second-season blend from the traditional matcha-growing areas, this blend makes for a nice matcha, with some levels of mouth-filling umami.
 Brewing Time: N/A
 Brewing Temp: 175º

Ingredients
Green tea.

Packaging Types

Loose Tea: Bulk whole or broken leaves

Tea Bags: Finely cut tea in paper bags

Sachets: Whole-leaf tea in mesh bags

Tea Pods: Single-serve pods for Keurig® brewers

Iced Tea Pouches: Large bags for batches of iced tea

Packaging Types

Loose Tea: Bulk whole or broken leaves

Tea Bags: Finely cut tea in paper bags

Sachets: Whole-leaf tea in mesh bags

Tea Pods: Single-serve pods for Keurig® brewers

Iced Tea Pouches: Large bags for batches of iced tea

Forty years, four centuries, four thousand years

40 : 400 : 4,000

  • Mike Harney at the Harney & Sons tasting table in Millerton, New York

    40+

    years of Harney tea, tasted and blended by the Harney family

  • Tsuyoshi Sugimoto and family, Uji

    400

    Harney works with Tsuyoshi Sugimoto, whose family has blended Uji tea for eight generations and has been making matcha for 400 years.

  • A bowl of whisked matcha

    4,000+

    years of tea tradition, from China to Uji to your kitchen

Japanese matcha, selected by Harney.

We have spent decades buying and tasting Japanese tea. Our matcha comes from longstanding relationships in Japan, with teas from Kyoto, including Uji, Wazuka, and Joyo, and from Kagoshima. We taste and select each grade at our tasting table in Millerton, from everyday matcha to ceremonial.

Find Your Matcha
How It's Made

Your Introduction to Uji

Matcha has been made in the Uji area for centuries. Supreme comes from those same gardens, stone-milled the traditional way, and made to be an easy place to start.

Sourced from uji, japan

Grown in Uji

Uji is Japan's oldest matcha region, shaded before harvest for a deep green color and a rounded cup. Supreme comes from the same gardens as our Jobetsugi.

Chosen to Harney Standards

Sourced and tasted to the same standards as all of our teas, as we've done since 1983.

Stone-milled

The shaded leaves are ground between granite stones turning slow enough to stay cool, which is what keeps the powder this fine and this green.

Taste

Light fruit and fresh-cut grass

Gentle and approachable, with light fruit notes over a clean grassy base and a touch of umami. Easygoing enough for every day, and a great fit for lattes with its medium body.

Umami
Sweetness
Body
How to prepare

Make it Your Way

Matcha Latte
3 min·Hot or Iced
Matcha Latte
Frothed, sweetened, your favorite milk.
View Recipe →
Hand pouring a green liquid from a ceramic cup into a glass with ice on a marble surface.
3 min·Iced
Iced Matcha
Shaken with cold water, poured over ice.
View Recipe →
Matcha green tea preparation on a wooden surface with a tin of supreme matcha and a whisk.
2 min·Hot
Traditional Matcha
Enjoyed the classic way.
View Recipe →
A can of Supreme Matcha tea is displayed on a bamboo mat next to a glass of prepared matcha tea with a lime wedge, a bowl of green apples, cinnamon sticks, and a small dish of loose matcha powder.

A Fall Recipe

Apple Cider Matcha, Hot or Iced

10 min Serves 1

Supreme Matcha is light and bright, with a fresh green flavor that holds its own against apple and warm spice. Make it hot for a cold evening, or pour it over ice while the afternoons are still warm.

Ingredients

  • 1 to 2 teaspoons Supreme Matcha (2 to 4 g)
  • 1 cup (240 ml) fresh apple cider or unfiltered apple juice
  • 2 to 3 fl oz (60 to 90 ml) water at 175°F (80°C)
  • 1/4 teaspoon ground cinnamon
  • A pinch of nutmeg
  • Maple syrup or honey, to taste (optional)

Make It Yours

  • A splash of vanilla or your favorite plant milk
  • A little ground ginger or cardamom with the spices
  • An apple slice or cinnamon stick, to garnish

You'll Need

  • Bamboo whisk or electric frother
  • Fine-mesh sieve
  • Small saucepan, for the hot version

Hot

  1. Sift the matcha into a bowl or wide mug.
  2. Pour in the 175°F (80°C) water and whisk for 15 to 20 seconds, until frothy.
  3. Warm the cider with the cinnamon and nutmeg to 150 to 160°F (65 to 70°C). Keep it below a boil.
  4. Pour the matcha into a mug, then add the warm spiced cider slowly, stirring as you go.
  5. Sweeten to taste and garnish with a cinnamon stick or an apple slice.

Iced

  1. Sift the matcha into a bowl, add the 175°F (80°C) water, and whisk until frothy.
  2. Fill a tall glass with ice.
  3. Stir the cinnamon and nutmeg into the cold cider and pour it over the ice.
  4. Pour the matcha over the top and stir gently.
  5. Sweeten to taste and garnish with apple slices.

Tip

New to matcha? Start with 1 teaspoon (2 g) and work up from there. Whisk it fresh each time, since whisked matcha loses its bright color and flavor within about 15 minutes.

Matcha Latte
3 min·Hot or Iced·Serves 1

Matcha Latte

Matcha as your morning cup. Smooth and as sweet as you like it.

Ingredients
  • 4 g matcha (about 2 tsp)
  • 60 ml (2 fl oz) water at 175°F (80°C)
  • 200 to 300 ml (about 7 to 10 fl oz) milk of choice, steamed
  • Honey or simple syrup, to taste (optional)
You'll Need
  • Matcha bowl or wide cup
  • Bamboo whisk or electric frother
  • Milk steamer or saucepan
Method
  1. Sift the matcha into a bowl or wide cup.
  2. Add 60 ml (2 fl oz) of water at 175°F (80°C) and whisk until smooth and lump-free.
  3. Steam or heat the milk to about 150°F (65°C), warm but not boiling.
  4. Pour the matcha over the milk, stirring before drinking.
  5. Sweeten to taste, if desired.
Tip
Use 6 g (about 3 tsp) of matcha for a stronger, grassier latte. Oat milk pairs especially well.
Harney & Sons · harney.com
Iced Matcha
3 min·Iced·Serves 1

Iced Matcha

Bright, refreshing, and ready in two minutes. The summer staple.

Ingredients
  • 4 g matcha (about 2 tsp)
  • 120 ml (4 fl oz) cold water
  • 120 g ice cubes (about 1 cup)
  • Honey or simple syrup, to taste (optional)
You'll Need
  • Mason jar or cocktail shaker with a tight lid
  • Tall glass
Method
  1. Add the matcha and 120 ml (4 fl oz) of cold water to a mason jar or shaker.
  2. Seal the jar and shake vigorously for 15–20 seconds, until the matcha is dissolved and slightly foamy.
  3. Fill a tall glass with ice.
  4. Pour the matcha mixture over the ice.
Harney & Sons · harney.com
Traditional Matcha
2 min·Hot·Serves 1

Traditional Matcha

Matcha, whisked in a bowl. The classical way, conveniently made with an electric whisk and the foundation of everything else.

Ingredients
  • 2 g matcha (about 1 tsp)
  • 120 ml (4 fl oz) water at 175°F (80°C), just below boiling
You'll Need
  • Matcha bowl (chawan)
  • Electric Whisk
  • Teaspoon
  • Fine-mesh sieve (optional but recommended)
Method
  1. (Optional step) Sift your matcha into the bowl through a fine-mesh sieve to break up clumps.
  2. Add 60 ml (2 fl oz) of the water and whisk until smooth, with no lumps.
  3. Add the remaining 60 ml (2 fl oz) and whisk 15–20 seconds, until a fine layer of foam forms.
  4. Drink immediately, before the foam dissipates.
Harney & Sons · harney.com

When You're Ready For More

Jobetsugi Ceremonial Matcha (Thin Grade)

Jobetsugi Ceremonial Matcha (Thin Grade)

From $ 22.00
T-Whisk Bamboo / 80 Prong

T-Whisk Bamboo / 80 Prong

$ 23.95
Senjunomukashi Ceremonial Matcha (Thick Grade)

Senjunomukashi Ceremonial Matcha (Thick Grade)

$ 48.00
About Matcha

Common questions

Everything you might be wondering before your first brew.

Yes. Matcha is green tea, made from the same plant, Camellia sinensis, as the rest of the tea we sell. The difference is how it is grown and prepared: the leaves are shaded for weeks before harvest, then dried and stone-ground into a fine powder. Instead of steeping leaves and removing them, you whisk the whole leaf into water and drink it.

Most green tea is steamed or pan-fired, rolled, and dried, and you steep it. Matcha starts from leaves grown under shade for several weeks, which changes their color and flavor, then dried flat and ground into powder. That flat, de-veined leaf has its own name, Tencha. Because you drink the whole leaf instead of an infusion, the taste is fuller and the color is brighter.

No. A bamboo whisk gives great froth, but a small electric frother or a lidded jar, or cocktail shaker all work.

About 80 milligrams in a standard 2 gram bowl, a little less than a typical cup of coffee. Because you are drinking the whole leaf rather than an infusion, matcha carries more caffeine than the same amount of steeped green tea.

Matcha is ground leaf, so it has far more surface area than whole-leaf tea and it fades faster once it meets air. Keep it sealed, cool, and away from light, and refrigerate it after opening.