Real matcha, milled fine — 10 to 16 microns — in the traditional Japanese style, from leaf grown in Kagoshima, Japan and Kenya's Nandi Highlands. It whisks to a thick, bright emerald froth with a jammy smoothness and a light, clean astringency at the finish. Very high in antioxidants, with a calm, focused lift instead of coffee's jolt.

Ingredients: Green tea (matcha). Caffeine: Medium.
Brewing: Sift ½–1 tsp into a bowl, add 2–3 oz water at 175°F, whisk in a zigzag to a froth. For lattes, whisk then top with steamed milk. Use within a few months of opening — matcha is at its best fresh.

Loose leaf — available in 2 oz, 4 oz, 8 oz and 16 oz.