Why we love Matcha… Here’s How To Drink It Without Burning Out!

We love Matcha around here, and are obsessed with finding the best.

The Matcha used in our truffles comes from one of the original sources in Japan. 

Did you know that there are several grades of Matcha?

Some suppliers have different grading standards than others, which makes sourcing difficult.

And most companies use “culinary grade” Matcha, which is typically grade C and below.

According to most producers we spoke with… the culinary grade was “perfect” for our chocolate…

They were wrong. It’s not. There is a huge difference.

We have gotten to a point where we only use certified organic, Grade A, ceremonial grade Matcha for our chocolates…

It’s the only thing that makes sense to us after trying so many variations…

That said, sometimes one company’s grade A matcha is far worse than another’s grade C… So just because it’s called grade A or ceremonial grade, it doesn’t really matter.

After years of learning the ins and outs of sourcing matcha, here are 3 ways to tell the difference between the good stuff and the great stuff.

#1. COLOR. Matcha is loaded with antioxidants, but can easily oxidize. It should be a vibrant, electric green color with no hint of brown or tan color.

#2. TEXTURE. The good stuff is totally smooth and has no unpleasant mouth feel. It might eventually settle at the bottom of the cup, but it should mix into drinks smoothly (calling you out, coffee shops!!)

#3. TASTE.
This one is obvious but the most important. Matcha should have a bright green tea taste, not too grassy and almost no bitterness.

Now let’s talk about burn-out.

It happens with all caffeinated drinks to some extent, and while Matcha has calming nutrients like L-Theanine and GABA, it can still contribute to the same crash you might experience with coffee.

We wrote about this in one of our recent blogs, so I wanted to share a Matcha latte recipe that applies the same principles.

Matcha has a delicate flavor so it’s important to use herbs and ingredients that do not mess with that.

So here’s what we do.

Astragalus has a mild sweet flavor, it’s known to support chi in Chinese Medicine. It also has some very powerful and unique anti-aging properties and compounds that support the immune system.

Corydceps mushroom is one of my favorite herbs. It supports energy and increases oxygen utilization – awesome for athletes and just as awesome for you and I.

MCT Oil is like rocket fuel for your cells. It supports cellular energy, potentially better than glucose. It’s best to avoid sugar when taking it to maximize the benefits.

RatioSweet™ while this is optional (sometimes I like it unsweetened) it’s one of the best options to sweeten your drink without overdosing on sugar or using a cocktail of bad tasting sweeteners. (Try a jar here)

I know I talk about a lot of the same herbs but I believe it’s important to consume herbs that support energy for the long term. Even if you are working on building up your energy, you still have to protect what you got!



1.5 tsp Matcha powder

1 tsp Cordyceps Powder

1 tsp Astragalus Extract 

1 Tbsp MCT Oil 

16oz Steamed Milk (I use almond or coconut) 

1/8 tsp RatioSweet™ (optional)


There are two great ways to make this drink, depending on what works best for you.

Option 1. Combine all ingredients in a blender and blend until smooth.

Option 2. Combine matcha with a small amount of water, whisk until no clumps are present and gradually whisk in the milk.

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