Organic Matcha Classic Grade

Tea type
Matcha Tea
Matcha Green Tea
Creamy, Seaweed
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Edit tea info Last updated by Shae
Average preparation
Iced 8 oz / 236 ml

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  • “I was so excited to open my Amoda box this month to see matcha! I’ve been wanting to try it for a while so it’s the first one I tore into. I have to say, it smells much more savory than I...” Read full tasting note

From Amoda Tea

Amoda Tea Monthly Box – July 2015

Smoothies, Lattes

Supercharge your daily smoothie, latte or juice. Full-flavoured, energizing and packed with nutrients and antioxidants.

Our Classic Matcha is shade-grown and made from young leaves harvested in early Spring. If you love adding matcha to your smoothies or lattes, this is the one for you! Although Classic Grade is best for blending, you can enjoy this straight with hot or ice water. Whisk in 2 oz of hot water first, then top up your cup with hot or cold water & ice. Organically grown in China. Independently tested for impurities and heavy metals. No radiation. For more ways to enjoy your matcha, visit our Guide to Matcha –

Suggested Uses: Add to smoothies or lattes. Drink as a tea. Sprinkle on granola, oatmeal or yogurt.

TEA: Place 1/2-1 tsp of matcha in 2 oz of hot water. Whisk in a W shape or mix with an electric frother. Top up with hot water or shake with cold water and ice. Don’t have tools? Use a smaller amount of water & make into a paste first.

LATTES: Place 1 tsp of matcha into a mug, add 2oz of hot water and mix with an electric milk frother or whisk. Fill your mug with hot foamed milk or cold milk and ice.

SMOOTHIES: Add 1 tsp of matcha to your blender with your smoothie ingredients. Blend until smooth.

Ingredients: Organic Chinese matcha from the first harvest

Steep It
1/2 – 1 tsp per 6 oz cup
70°C-80°C / 160°F – 175°F
4-5 minutes

About Amoda Tea View company

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1 Tasting Note

1271 tasting notes

I was so excited to open my Amoda box this month to see matcha! I’ve been wanting to try it for a while so it’s the first one I tore into. I have to say, it smells much more savory than I expected. It’s almost like seaweed or something you might find on a sushi platter. I pushed ahead though and made the matcha latte posted on Amoda’s website: milk, ice, vanilla, sifted matcha powder, and sugar syrup to sweeten. I accidentally put too much ice in my mason jar so when I shook to mix everything together the matcha mostly just stayed on top or floated around in small clumps. I ended up putting it in the fridge for a couple of hours to let the ice melt just a bit then I shook it again, strained out the ice, and stuck it back in the fridge for breakfast the next morning.

And here we are. I did have a couple of sips yesterday and it was very creamy but still quite savory so I’m not sure yet what I think. With the vanilla, it almost reminds me of the smell of tapioca pudding. It’s pretty close actually. The ice watered it down some before I strained which I think I appreciate. It still tastes a little powdery even after shaking, but the website did say that it would only suspend itself in the liquid so I’m guessing it never fully dissolves. I think this is something I could learn to enjoy but I’m not quite there yet.

Flavors: Creamy, Seaweed

Iced 1 tsp 8 OZ / 236 ML

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