It's green tea leaves ground into a fine powder. with regular tea you steep the leaves and throw them out — with matcha, you whisk the whole leaf right into your cup and drink all of it. That's why it tastes richer, looks greener, and gives you a calmer kind of energy.

Start with Hakura. It's our most easy-going grade - lovely on its own, just as nice as a latte, and forgiving while you're still finding your rhythm. or take our 30-second quiz and we'll point you somewhere good.

Nope - and this is the big one. "grade" tells you a matcha's character and what it's good for, not how good it is. The ceremonial is delicate, made for whisking on its own. The Barista matcha is bolder, made to shine in milk. The best grade is just the one that suits how you like to drink it.

It's roasted green tea, milled into a powder you whisk like matcha. warm, toasty, and naturally lower in caffeine - about half of matcha. A lot of people reach for it in the evening.

YES - honestly, that's exactly who we made Lisata for. Every grade comes in a 100g size that works out to around a dollar a cup. Asahi is our most affordable, and one 100g bag tends to last a month or more.

If you're trying a grade for the first time, the 40g is a nice low-risk way in. If you already love it - or you drink matcha daily or for 2 people use daily, the 100g is much better value.

Camellia. It's smooth, vivid, and has the least bitterness, so it holds up beautifully in milk. Asahi is a great everyday latte too with fresh grass morning flavour, and a little easier on the wallet. Hakura for those who love the popular matcha drinks in coffee shops, as it is floral, nutty and creamy for popular Western tea flavours.

Asahi, every time. It's mild and balanced, with a green colour bright enough to make cakes, cookies, and smoothies look as good as they taste.

Happily - that's our favourite question. Take the 30-second quiz, or just message us and tell us how you like your matcha. We'll help you find yours.

Around 176°F (80°C) - hot, but not boiling. Water that's too hot makes matcha taste bitter. No thermometer? just boil the kettle and let it sit for a couple of minutes.

It helps, but you don't need one to start - a small electric frother works well too, especially for lattes. The one thing we'd never skip: sift your matcha first.

Clumpy almost always means it wasn't sifted, so sift first next time. Bitter usually means the water was too hot, or there was a bit too much powder, small tweaks, big difference.

About a teaspoon (2g) is a good starting point. Exact amounts for Usucha, Koicha, and Lattes are on every product page.

Roughly 55–70mg per serving depending on the grade - somewhere between green tea and coffee. But matcha also has l-theanine, which tends to make the energy feel calm and steady, without the coffee crash.

Go for our Kyoto, Hojicha. Because it's roasted, it has about half the caffeine of matcha. It's a lovely one to wind down with in the evening.

Keep it sealed and away from light and heat. Once it's open, pop it in the fridge - it stays fresher and greener that way.

Unopened, about a year. Once you've opened it, it's at its best within 4 weeks for matcha (6 for hojicha) - that's when the colour and flavour really shine.

Fresh matcha is a vivid green. If it's gone dull or yellowish, it's had a little too much air or light. still fine for baking, just not at its best whisked on its own.

Across Canada. shipping is free over $75, and there's a flat rate below that.

We pack and ship within 1–2 business days, and you'll get tracking by email as soon as it's on its way.

We do - for cafés, restaurants, and shops. Head to our wholesale page and say hello.

Just message us within 30 days. if it arrived damaged or isn't right, we'll sort it out for you.

Use the contact form, or message us on instagram @lisata.ca. it's a small team - you'll be talking to a real person, every time.