Hi Matcha

pov: you get your morning matcha fix from

If matcha and a gingerbread cookie had a winter fling - this would be it.

Gingerbread Matcha Latte ✨

To make:
Whisk 1 tsp Hi Matcha with 60 ml hot water (80°C) until frothy.
Froth 200 ml milk of choice.
Add 1–2 tsp gingerbread syrup (homemade, store-bought, or just brown sugar mixed with a pinch of gingerbread spice).
Combine, stir, and take a slow first sip.

Finish with crushed gingerbread crumbs and a cinnamon stick.

It tastes like the season, but without the sugar rush or the stress 💁‍♀️

Soooo… we spiked Rudy’s Kombucha with Hi Matcha 🫢

We teamed up with to create something we’ve been dreaming about: kombucha brewed with real Japanese matcha (1g in every can!) and a splash of passion fruit.

Get the calm focus of matcha + the feel-good fizz of kombucha. Together, they bring you steady energy, probiotics for your gut, antioxidants for your body – and a seriously good vibe.

It’s the iced-coffee alternative you didn’t know you needed.

Available now in our store and with selected partners.

Let’s talk matcha quality, because what’s in your cup *really* matters.

TL;DR: You can taste the quality, and feel the difference.

Here are the keywords you should keep an eye out for:

🌿 Single Origin: Think of this like single estate wine. Our matcha is sourced from one region, one farm – meaning consistent flavor, traceability, and support for small producers.

🌱 Premium Grade: Ceremonial matcha > culinary. Premium grade is made from the first harvest of the season: baby green tea leaves, shade-grown for 3-4 weeks to boost chlorophyll + L-theanine (hello calm focus), and stone-ground to a fine powder. It’s vibrant green, never dull or yellow.

♻️ Eco-Friendly & Ethical: We partner with farms that use regenerative practices: no pesticides, low-waste processing, and fair wages. The result? Matcha that’s clean, conscious, and better for the planet.

🇯🇵 Sourced from Japan: True matcha = Japanese matcha. Our tea comes from the Uji and Nishio regions, known for centuries-old traditions and some of the most nutrient-rich soil for green tea on Earth.

The difference is in the color, taste, and feel. If your matcha is bitter, brownish, or clumpy…it’s likely low grade, oxidized, or blended. And you deserve better.