About Mara Tanaka & MatchaNest
My name is Mara Tanaka, and I have been obsessed with matcha for the better part of a decade. I run a small specialty tea shop in Portland, Oregon, and before that I spent two years in Kyoto studying Japanese tea ceremony at a traditional school — the kind of training that changes how you taste, evaluate, and think about green tea for the rest of your life.
MatchaNest is the resource I wished existed when I first started sourcing matcha. The market in the US is a mess: ceremonial-grade and culinary-grade matcha look identical in most online listings, country-of-origin labeling is inconsistent, and the word “premium” is slapped on everything from authentic Uji first-harvest to bright-green commodity powder cut with additives. I built this site to cut through that.
My background
I grew up in a Japanese-American household in which tea was part of everyday life, but I became serious about matcha around 2016 when I started studying traditional tea ceremony. I completed a foundational course at a tea school in Kyoto, which included structured tastings of matcha from Uji, Nishio, Yame, and Kagoshima — the four main producing regions in Japan. That experience gave me a reference point for quality that no amount of online reading can substitute.
In 2019 I opened a tea shop focused on ceremonial-grade Japanese teas. Running a retail shop means I have tasted hundreds of matcha samples, negotiated directly with importers, and watched which products customers return to buy again versus which ones disappoint. That real-world feedback loop shapes every ranking on this site.
How I review matcha
Every matcha I review is assessed on five criteria:
- Origin and sourcing transparency — is the prefecture, harvest season, and cultivar specified? First-harvest (ichibancha) from named gardens commands a premium for good reason.
- Color — genuine ceremonial matcha has a vivid, almost electric green. Dull, khaki, or yellowish powder is a signal of lower grade or improper storage.
- Umami and sweetness balance — quality ceremonial matcha has a natural sweetness and a clean umami that lingers. Bitterness is a signal of lower-grade leaf or incorrect water temperature.
- Texture — good matcha should be finely milled (typically under 10 microns) so it suspends cleanly in water without sediment.
- Aftertaste — the best matcha leaves a clean, slightly sweet finish called kōki. Harsh bitterness that lingers is a quality defect.
I prepare each matcha using traditional usucha (thin tea) technique: 70–75°C water, a chasen (bamboo whisk), and a chawan (bowl). Ceremonial matcha is always prepared without sweeteners to taste the tea itself honestly.
What you will find here
MatchaNest covers ceremonial matcha powders, tea accessories (whisks, bowls, sifters), starter kits, and culinary-grade matcha for cooking and lattes. Every product is independently researched and evaluated based on quality signals, customer feedback, and where available, my direct tasting experience. I earn a small commission when you buy through my links — that commission supports this site, but it never influences my rankings. Brands cannot pay for placement.
A note on health claims
Matcha contains L-theanine and antioxidants that have been studied for their effects on focus and wellbeing. I reference research where it exists, but I do not make medical claims. If you have a health condition, consult a qualified practitioner before changing your diet.