Unlike regular green tea where you steep the leaves and then throw 'em out, matcha is the whole tea leaf ground into a fine, silky powder. When you drink it, you’re consuming the entire leaf, which is why it’s got that vibrant flavor and a serious boost of antioxidants.

Every bit of matcha comes from the same plant: Camellia sinensis. What makes matcha special isn't the plant itself, but how it's treated.

• The Shade: About three weeks before harvest, the plants are covered to block out the sun. This forces the leaves to produce a ton of chlorophyll (that bright green color) and L-theanine (the stuff that keeps you calm and focused).

• The Grind: After the leaves are harvested and steamed, they’re stone-ground into the powder you see in your tin.

While we’re proud to be based right here in the Lone Star State, the Camellia sinensis plant needs a very specific climate to produce high-quality matcha. We source our tea directly from Japan, where the tradition and the soil are just right for that perfect bright green powder.

Matcha provides a more sustained energy thanks to the L-theanine, you get a nice, steady lift without the "coffee jitters" or a mid-afternoon crash.

Matcha has about half the caffeine of a cup of coffee. However, the L-theanine provides a much smoother, sustained energy lift without the jitters.

While Japan generally has an entirely different naming system, here in America, the words Culinary and Ceremonial were devised to sort things out in a simpler way. Think of "Ceremonial Grade" as your top-shelf stuff — it’s meant to be whisked with water and enjoyed on its own. "Culinary Grade" has a bolder flavor profile that’s designed to stand up to milk in a latte or to be used in baking. Here at Howdy, we prefer not to use the "American" style of naming; our matcha is described by it's depth and flavor. Howdy Matcha currently uses NO "culinary" grade Matcha our tins. If we change our minds, we'll be sure to label any tin that's culinary as so. No false advertising here. We curate the best and leave the rest!

Once you open a can of matcha, it's at its best for about 1–2 months. It won't 'go bad' after that, but it will start to lose its vibrant color and that fresh, sweet aroma. Keeping it in the fridge can help stretch that freshness a bit longer!

Whisking up matcha is a process and it takes some time out of your day to prepare it the traditional Japanese way, if you choose to. We believe there’s something special about taking five or ten minutes out of a busy day to whisk up a bowl. It’s a little moment of peace in a loud world.

You don’t need a degree to make a great matcha the traditional Japanese way, just a few simple steps and about ten minutes out of your day:

1. Sift It: Put a teaspoon (about 2-3 grams) of matcha through a small sifter into your cup. This keeps it from getting clumpy.
2. Add Water (But Not Too Hot!): Use water that’s hot but not boiling (around 175°F). If the water is too hot, it’ll burn the tea and make it taste bitter.
3. Whisk It Good: Use a bamboo whisk and zig-zag back and forth until you see a nice, frothy layer of bubbles on top.
4. Enjoy: Drink it straight, or add a splash of your favorite milk for a latte.
5. Explore: There's no one 'right' way to enjoy a matcha. The fun is in the experimenting. So get online and find some of your favorite new ways to make it. The world of matcha is truly boundless!

The honest truth? The 'best' way is however you enjoy it most! While there’s a long-standing tradition to whisking it up, there aren’t any hard and fast rules.

Some folks swear by the traditional bamboo whisk for that perfect froth, while others prefer the speed of a handheld electric frother for a morning latte. You might like it whisked thick with just a splash of water, or shaken up in a jar with ice and a squeeze of honey for a refreshing treat. (One rule Howdy always follows is the sift; because clumpy Matcha is just not okay!)

It’s all about experimenting with different water temperatures, amounts of powder, and mixers until you find your own perfect Matcha. Don't be afraid to play around with it — your taste buds are the boss!