Organic Ceremonial Grade Matcha
From Laura: “A calmer kind of caffeine for your daily ritual, USDA Organic and lab tested.”
✔ USDA Organic ✔ Lab tested for heavy metals, fluoride + radioactivity ✔ First harvest
$31.99
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Wild + Well-Fed Ceremonial Grade Matcha is a vibrant, antioxidant-rich green tea thoughtfully sourced from multi-generational farms in Japan's traditional growing regions of Uji, Shizuoka, and Kagoshima, where centuries of cultivation have perfected the art of matcha. Made from the youngest, most tender first-harvest leaves of shade-grown tea plants, our USDA Organic Certified Matcha is carefully dried and traditionally stone-ground into a fine, silky powder that preserves its naturally occurring nutrients and rich flavor.
Unlike conventional green tea, matcha allows you to consume the entire tea leaf, delivering a concentrated source of antioxidants, catechins, chlorophyll, and L-theanine that support cellular health, mental clarity, and natural energy. Its unique combination of caffeine and L-theanine provides a balanced, focused lift, making it a beautiful alternative to coffee for those seeking a gentler morning or afternoon ritual.
Naturally rich in beneficial plant compounds, matcha offers a simple way to incorporate antioxidant support into your daily routine while honoring centuries of Japanese tea traditions. Whether whisked into warm water, blended into a creamy latte, or enjoyed over ice, Wild + Well-Fed Matcha brings together ancestral wisdom, exceptional quality, and everyday nourishment in every vibrant green cup.
We're refreshing our labels. While we transition, you may receive our previous packaging. Same product, same formula.
The Wild + Well-Fed Advantage
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Our matcha is ceremonial grade and USDA Organic, made from shade-grown, first harvest leaves that are hand picked and stone ground on family-owned, multi-generational farms in Japan. It is also certified Halal and Kosher, and it is tested for microbials, pesticides, heavy metals, radioactivity and fluoride.
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Yes. Our matcha is tested for fluoride and for heavy metals (lead, mercury, cadmium and arsenic), and results have remained low. It is 100% organic and comes from family-owned, multi-generational farms whose soils have been carefully tended for decades.
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Tea plants naturally take up fluoride from the soil, and older leaves tend to hold more of it than young ones. Because matcha is the whole leaf and many people drink it every day, we want to know our numbers.
Fluoride exposure is an area of ongoing research and public discussion, including possible effects during pregnancy and early childhood. We prefer to keep it low, which is one more reason we use only young, first harvest leaves and test for it.
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Our matcha is smooth and naturally sweet enough to enjoy just as it is, iced or hot, with no need to mask the flavor with a latte or syrups. Personally, I (Laura) love it on ice with a little drizzle of maple syrup.
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Yes, absolutely. Our matcha is a much higher grade than culinary matcha, but it works beautifully in baked goods. Check out our blog for matcha recipes.
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Antioxidants
- A concentrated source of polyphenols, especially catechins such as EGCG
- Catechins have antioxidant activity that helps protect cells from everyday oxidative stress
Calm, focused energy
- Naturally pairs caffeine with L-theanine to support relaxed alertness and focus
- Green tea catechins are being studied for their role in supporting healthy brain function as we age
Metabolism + performance
- Caffeine and catechins support normal energy metabolism and physical performance
How much? Start with one serving (about 1 teaspoon, or 2 g) a day and adjust to how you feel. Matcha contains caffeine, so it is best enjoyed earlier in the day.
Source: NCBI, PMC7570631
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Green tea
- Grown in full sun
- Leaves are withered, steamed or pan-fired, rolled and dried, then steeped and removed
- Moderate caffeine
Matcha
- Shade grown in the weeks before harvest
- Leaves are steamed, dried and stone ground into a fine powder
- You drink the whole leaf, so you get more of its naturally occurring compounds than from steeped green tea
- Higher caffeine
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Japan has centuries of matcha tradition, and growing regions like Uji are known for practices that shape flavor and quality, such as shading the plants before harvest and stone grinding the leaves. The result is a sweeter, more umami flavor and a vibrant green color.
Some matcha from other regions is made from different tea varieties or processing methods, which can lead to a more earthy, bitter taste. We chose Japanese matcha for its consistency, quality and traditional craft.
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The two main grades you will see are ceremonial and culinary.
- Culinary grade is more yellow-green or brown, tastes more bitter, has a grainier texture and does not dissolve as well. It is best for cooking.
- Ceremonial grade is a deeper, more vibrant green with a sweeter flavor and a smooth texture that whisks easily into water. It is made for drinking.
As grades go down, clumping goes up. Ceremonial grade matcha is made from the youngest leaves, which are typically richer in L-theanine and caffeine than culinary grades.
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The tea plant is known to bioaccumulate certain contaminants, meaning it can absorb substances such as pesticides and heavy metals from its environment and store them in its leaves over time.
Because matcha is the whole leaf, drinking matcha grown with conventional pesticides or in contaminated soil means you may be consuming more of those residues, especially if you drink it daily. That is why we choose organic matcha and test it.
Source: Scientific Reports, 2024
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We source our matcha from family-owned, multi-generational farms in the traditional growing regions of Japan, including Uji, Shizuoka and Kagoshima.
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Unopened, our matcha is best within 2 years of packaging (current lot packaged June 2026). Once opened, enjoy it within 1 to 3 months for the best color, flavor and freshness. It remains usable for up to 12 months.
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For the best color, flavor and freshness, enjoy within 1 to 3 months of opening. It remains usable for up to 12 months. Keep the tin sealed in a cool, dry place.
education
Why I recommend MATCHA to most of my clients
