FAQ

Unopened and properly stored matcha has a shelf life of 1 year.

Once opened, we recommend consuming your matcha within 90 days to make the most of the quality and freshness.

Matcha is a delicate tea so it's essential to store it properly to keep its quality and freshness. Matcha is sensitive to direct sunlight, heat, air and moisture, and should be stored away from these elements.

Storing matcha in the fridge, sealed in its bag or a non-clear, airtight container is the best way to ensure your matcha stays fresh for longer.

You may also store matcha in the freezer to extend its shelf life.

While matcha doesn't necessarily expire or become unsafe to consume, its vibrant green colour and flavour can deteriorate to become dull and bitter.

We recommend storing your matcha away from direct sunlight, heat and moisture and consuming it within 90 days once opened.

Original Matcha Green Tea is a delicate, silky smooth brew with a fresh, savory umami note.

A good cup of matcha should never be bitter. Bitterness can be due to several factors including how fresh it is, amount used, the grade and where it's from.

It's better to be selective and to not compromise on quality for price when purchasing matcha. For drinking, we recommend selecting only ceremonial grade matcha harvested in Japan for the richest colour, flavour and for a beautiful aroma. Find out more about matcha grades here.

You only need to drink 1 to 2 cups a day to get the benefits of matcha, which is 1 to 2 grams per serving.

We recommend no more than 5 cups or servings per day.

Yes. Caffeine in matcha can vary depending on the quality. In general, one serving size of matcha contains between 35mg to 70mg of caffeine.

It's generally safe for people with caffeine sensitivity. Matcha is one of the healthiest alternatives to coffee.

Unlike coffee, matcha is free from the potential negative side effects of caffeine such as high blood pressure, rapid heart rate, anxiety and insomnia.

This is thanks to not only a reduced amount of caffeine in matcha but high levels of an important amino acid called L-theanine, found most commonly in tea leaves. Together, caffeine and L-theanine produce alpha brain waves—a state of calm alertness that increases focus, mental clarity, productivity and results in a sustained energy over 4 to 6 hours.

While coffee is linked to spiked cortisol levels, dehydration, caffeine crashes and adrenal fatigue, matcha is a clean source of energy that's gentle on the stomach and supports your health and beauty from within.

Yes, matcha is generally safe to consume during pregnancy and breastfeeding.

In general, pregnant and breastfeeding women should limit their caffeine intake to 200mg per day. Caffeine in matcha can vary depending on the type and quality used. In general, one serving size of matcha contains between 35mg to 70mg of caffeine.

We recommend consulting with your doctor about your individual recommended daily intake.

Yes. In fact, matcha is good for Type-2 Diabetes sufferers as it can help you maintain healthy blood sugar levels, in conjunction with a healthy, balanced diet and your doctor's supervision.

Green tea contains bioactive polyphenolic compounds, including an antioxidant catechin called epigallocatechin gallate (EGCG).

Several studies over the last 20 years report green tea and EGCG influence fat burning and weight loss. A recent study in 2010 by European Journal of Clinical Nutrition found that low doses of EGCG (300mg) taken after meals increased fat oxidation by up to 33%.

With one cup of matcha green tea containing up to 109mg of EGCG, 3 times more than regular green tea, matcha is potentially effective for supporting metabolism and weight loss.

We source only certified organic matcha at My Matcha Fix.

While inorganic varieties may have a similar nutritional content to organic varieties, we believe what we consume should adhere to strict farming standards and practices where possible.

Certified organic matcha is grown without pesticides, toxic soil and is non-GMO. Choosing certified organic matcha will ensure you get the most natural and enriching experience, from leaf to cup, the way Mother Nature intended.

China is one of the world's top producers and exporters of tea including matcha, with 83% of green tea found in grocery stores originating from China, while less than 1% of green tea comes from Japan.

Despite a large percentage of green tea and matcha being produced in China, we believe there is a big difference between the two origins when it comes to quality of farming and production.

While matcha was first introduced to Japan by way of China, a rich culture and history developed around matcha in Japan, rooted in Zen Buddhism and the traditional Japanese tea ceremony. Over the centuries, Japanese tea artisans have perfected the harvesting and production methods of matcha, and have maintained a pristine agricultural environment for tea production.

On the other hand, Chinese matcha on the market can often be low grade and subject to unsafe levels of pollution, lead contamination, poor quality control, and lack of compliance with consumer safety standards.

While no soil is ever 100% free of traces of lead, green tea grown in Japan is generally at safe levels for consumption.

A study testing 139 Japanese green tea samples for traces of lead found none exceeded safe levels, while another study found some Chinese green tea varieties to exceed unsafe levels.

Yes. Japan's famous tea regions are located in the west, where they were fortunately unaffected by the 2011 Fukushima earthquake and tsunami which resulted in a nuclear power plant disaster.

Fukushima is located further north in Japan, at least 700km (435 miles) away from Japan's tea regions, and the destruction site sits along the east coast where wind and water currents carried most of the radiation off the mainland and far out to sea.

Matcha is graded by its quality and general use.

The common grades are ceremonial, premium or classic, culinary, and industrial.

Ceremonial is the finest quality matcha available, stoneground from the youngest leaves of the Camellia Sinensis plant—after being shade grown for 3 to 4 weeks to produce higher levels of antioxidants, L-theanine and chlorophyll.

Ceremonial matcha is selected for the preparation and presentation of matcha in the traditional Japanese tea ceremony, for its rich jade green colour and unmatched luxurious quality, with subtle yet complex notes and umami-sweet flavour.

Culinary and industrial matcha are commonly used in food and personal care products where bitterness is less of an issue. These grades are made from older leaves with a bitter, grassy taste. 

Because lower grades are ground from older leaves and from conventional milling processes, exposing the powder to heat, they also contain less antioxidants and nutrients than ceremonial grade matcha.

Tea production methods vary for each type of tea and producing matcha is a complex artisanal process, requiring more time and labour than other types of tea.

In addition, Japanese matcha is considered the finest tea in the world, but not the most accessible, with less than 1% of green tea (including matcha) imported from Japan.