Most brands sell one product, usually matcha. We work with a single estate in Shizuoka to produce four distinct powdered teas: a matcha, a hojicha, a Japanese black tea (wakoucha), and a rare fermented green tea made with Kurokōji mold. Each one comes from a different cultivar and goes through a different process.

The point isn't to offer more variety. It's that powdered tea was never meant to be just one thing, matcha is the best-known example, not the whole picture.

All four teas come from a single estate in Shizuoka, Japan, through a direct, long-term relationship. We keep the specific estate private to protect that relationship, but the cultivar, process, and origin region are documented on every product page.

We source from one place rather than several because we wanted to understand the teas we sell in depth, not manage a supplier portfolio.

Our teas are not currently USDA Organic certified. However, they are produced in Japan under strict agricultural standards and sourced from a single estate in Shizuoka that follows low-intervention farming practices. If formal certification is a hard requirement, we'd rather say so plainly than imply something the label doesn't back up.

Steeping loose leaf extracts only what dissolves into water during brewing, typically 20–30% of the leaf. Stone-grinding into a powder means you consume the whole leaf, which produces a more concentrated flavor and makes the tea workable as a latte base, an iced drink, or a baking ingredient in ways loose leaf isn't.

It's also why matcha has the flavor depth it does. We applied the same logic to three teas that rarely get the powder treatment.

Not sure? Terracotta is the easiest entry point for almost everyone, lowest caffeine, most familiar taste, no learning curve.

Saemidori was bred specifically for sweetness and low astringency, it's a hybrid of Yabukita and Asatsuyu, two cultivars known for their umami and mild flavor. Most commercial matcha uses Yabukita alone, which is higher-yielding but more astringent. Saemidori is rarer because it's harder to grow at scale.

In the cup it reads as sweeter and less grassy than standard matcha, with a longer, cleaner finish.

Sift 1.5–2g into a bowl or cup to break up clumps. Add 60–70ml water just off the boil, around 75–80°C. True boiling water scorches the leaf and amplifies bitterness, which is worth avoiding with a cultivar this mild. Whisk in a brisk W or M motion until a fine foam forms, about 15–20 seconds.

For a latte, whisk with a small amount of water first to make a paste, then add 150ml warm milk. No sweetener needed if the milk is oat or dairy, the Saemidori sweetness comes through.

Most café matcha is culinary-grade, blended for cost consistency, often from multiple sources, and typically made to be mixed with milk and sweetener. The bitterness that people associate with "matcha flavor" is largely a product of lower-grade leaf and high water temperature.

Emerald Cove is first-flush, single cultivar, stone-ground, and meant to be tasted without disguising it. The experience is genuinely different.

Yes. Matcha contains caffeine, typically 35–70mg per 2g serving depending on the grade and preparation. Because matcha is a whole-leaf powder rather than a steeped tea, you consume more of the leaf's natural caffeine than you would from loose-leaf green tea made with the same amount of leaf.

Matcha also contains L-theanine, an amino acid that moderates the stimulant effect and produces a calmer, more sustained energy than coffee typically does.

Most people do. One to two servings per day is a common pattern for regular matcha drinkers, and there's no established reason for healthy adults to limit intake beyond personal caffeine tolerance. If you're sensitive to caffeine, keep it to the morning or early afternoon.

Two reasons. First, matcha is made from shade-grown tea leaves: the plants are covered for several weeks before harvest, which increases chlorophyll production and deepens the green color. Second, because matcha is an unoxidized, unroasted powder, that chlorophyll stays intact. Compare this to hojicha, where roasting breaks down the chlorophyll and turns the leaf brown.

The intensity of the green is a useful quality indicator. A vivid, almost luminescent green points to a high-chlorophyll, early-harvest leaf. A dull or yellowish green often signals older leaf or lower-grade material.

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Hojicha is green tea that's been roasted over high heat after processing, a step that fundamentally changes its character. The roast converts most of the catechins responsible for bitterness and astringency, which is why hojicha tastes toasty, warm, and mellow rather than grassy.

The roasting also reduces caffeine significantly, which is why hojicha has traditionally been served later in the day, to children, or to people who want a gentler cup.

2g into a cup, 60ml hot water at 85–90°C. Hojicha tolerates higher water temperature than matcha without turning bitter, the roasting process already removed most of the astringent compounds. Froth with a milk frother for about 15 seconds until fully dissolved.

Terracotta works particularly well iced, and pairs cleanly with oat milk, the roasted, nutty profile holds up against the milk in a way that green teas often don't.

Yes. Terracotta is one of the lowest-caffeine teas we make, specifically because of the roasting process. It's a reasonable swap for someone who wants a hot drink later in the day without the caffeine load of matcha or coffee. The flavor profile (warm, slightly smoky, mildly sweet) also suits an evening drink in a way that green teas usually don't.

Yes, but significantly less than matcha or green tea. The roasting process breaks down a substantial portion of the caffeine in the leaf, leaving roughly 7–15mg per serving depending on preparation. That's roughly one-quarter to one-fifth of a standard matcha serving, and well below a cup of coffee.

For most people, yes. The low caffeine level makes hojicha one of the more sleep-compatible hot drinks available, which is why it's traditionally served in Japanese households in the evening and given to children. Individual caffeine sensitivity varies, so if you're particularly sensitive, an hour or two before bed is a reasonable buffer.

They serve different purposes. Coffee delivers more caffeine and is well-studied for alertness and metabolic effects. Hojicha delivers very little caffeine, contains antioxidants from the tea leaf, and is significantly lower in acidity than coffee, which some people find easier on the stomach. Whether one is "healthier" depends entirely on what you're optimizing for.

If the goal is reducing caffeine intake, improving sleep, or replacing an evening coffee habit, hojicha is a practical option. If the goal is a strong morning stimulant, it isn't.

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Wakoucha is the Japanese tradition of black tea production, a small fraction of Japan's total tea output, since the country's tea identity has historically centered on green tea. The word translates roughly to "Japanese black tea."

It's made from cultivars bred specifically for oxidation, Red Onyx uses Benifuuki, a hybrid developed from Darjeeling and Benihomare stock, grown for black tea production rather than green. The result is very different from the tannic, brisk CTC blends that most "black tea" refers to: naturally sweet, floral, with citrus and clove notes, and very low astringency.

2g (about ½ tsp) into a cup, 50ml hot water at 85–90°C. Froth with a milk frother for about 15 seconds until fully dissolved, no whisk required. Drink as a concentrate or extend with 100–120ml warm milk for a latte.

No sugar needed. The Benifuuki cultivar has its own natural sweetness, adding sugar tends to flatten the citrus note rather than complement it.

English breakfast is a commodity blend, usually CTC-processed Assam, Kenyan, or Sri Lankan leaf, blended for consistency and designed to take milk and sugar. It's brisk, tannic, and reliable.

Red Onyx is a single cultivar, single estate, whole-leaf powder processed for flavor rather than volume. It's less tannic, significantly more aromatic, and doesn't need milk or sugar to be pleasant. The flavor comparison is roughly: English breakfast is a workhorse, Red Onyx is something you'd sip on its own.

Most wakoucha is sold as loose leaf, which means steeping it and discarding the leaves, extracting only what dissolves. Stone-grinding it into a powder means you consume the entire leaf, which produces a fuller-bodied cup and makes it usable for lattes, iced drinks, and baking in ways that steeped black tea isn't.

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Japanese black tea, known as wakoucha, is produced using fully oxidized tea leaves grown in Japan. It represents a small fraction of Japan's total tea output, since the country's tea culture has historically focused on green teas like sencha and matcha. Wakoucha uses Japanese cultivars, often bred specifically for black tea production, which produces a flavor profile quite different from the Assam, Darjeeling, or Sri Lankan black teas most people are familiar with: lighter in body, naturally sweet, and often floral or fruity without added flavoring.

Earl Grey is a blend of black tea (usually Assam or Ceylon base) flavored with bergamot oil. The citrus note is added artificially. Red Onyx is a single cultivar, unflavored, and its natural bergamot and floral notes come from the Benifuuki leaf itself, not from any added ingredient. They may share a superficial aromatic similarity, but the origin of the flavor is entirely different.

Darjeeling is grown in the Himalayan foothills of West Bengal and typically uses the China variety tea plant (Camellia sinensis var. sinensis) or hybrids of it. It's known for a muscatel character, medium body, and a slightly astringent finish. Wakoucha, including Red Onyx, is grown in Japan's Shizuoka region using cultivars like Benifuuki, which was partially developed from Darjeeling stock but produces a noticeably sweeter, less astringent cup with more pronounced citrus and floral notes. In powder form, the differences are even more distinct since you're consuming the whole leaf rather than a steeped extraction.

Afterglow is a green tea fermented with Kurokōji, the same black koji mold used in sake and shochu production. Where matcha is unfermented and processed purely to preserve the leaf's natural green-tea character, Afterglow goes through a controlled post-fermentation that softens bitterness and develops a mellow, earthy depth.

Tasting notes run toward lotus leaf, black sugar, and malt, closer to a warm grain drink than to anything green-tea drinkers typically expect. It's a genuinely rare style; very little of it is made anywhere.

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Black koji (Kurokōji, 黒麹) is a strain of Aspergillus mold historically used in Japanese distillation, particularly in awamori and shochu production from Okinawa and Kyushu. It is distinct from the yellow koji used in miso, soy sauce, and sake. Black koji is known for producing high concentrations of citric acid during fermentation, which contributes complexity and a naturally clean finish without sourness.

In the context of Afterglow, black koji is applied to green tea leaves to initiate a controlled fermentation before the leaves are dried and stone-ground into powder. The result is a tea that tastes fundamentally different from both green and black tea, with a mellow, earthy warmth and none of the bitterness associated with conventional green tea powder.

Kurokōji (黒麹) is a strain of Aspergillus mold with a centuries-long history in Japanese fermentation, primarily in distilled spirits from Okinawa and Kyushu. It's distinct from the yellow koji used in miso and soy sauce, and is known for producing high levels of citric acid that create complexity without harshness.

Applying it to tea follows the same logic as applying it to grain: controlled fermentation changes the flavor compounds in ways that are difficult to achieve any other way. The result in Afterglow is a reduction in bitterness and the development of a layered, round warmth that straight green tea doesn't have.

2g into a cup, 50ml warm water at 75–80°C, lower than the temperature used for Red Onyx or Terracotta, since higher heat can flatten the fermented character. Froth for about 15 seconds.

Drink as a gentle, earthy concentrate, or extend with 120ml warm milk for an evening latte. Try it unsweetened first, the fermentation already produces a natural malty sweetness that sweetener tends to overpower.

Yes, though meaningfully less than matcha or coffee. The fermentation process modifies some of the caffeine-bearing compounds in the leaf, and the lower serving temperature reduces extraction slightly. It sits closer to a light black tea in caffeine level, present, but not a stimulant in the way that a morning matcha is.

Fermented tea powder is made by introducing beneficial microorganisms to processed tea leaves, allowing a controlled fermentation to take place before the leaves are stone-ground into powder. This is distinct from kombucha (which ferments brewed tea liquid) and from oxidized teas like black tea (which is an enzymatic process, not microbial fermentation).

Afterglow uses Kurokōji, a black koji mold with centuries of history in Japanese distillation, to ferment green tea leaves. The fermentation changes the leaf's flavor compounds, reduces bitterness, and introduces a mellow, earthy warmth. The finished powder is consumed whole, the same way matcha is.

No. Kombucha is made by fermenting brewed tea liquid with a SCOBY (symbiotic culture of bacteria and yeast), producing a carbonated, acidic drink. Afterglow is made by fermenting the tea leaf itself with Kurokōji mold before grinding it into powder. You end up with very different products: kombucha is a cold, fizzy beverage you drink as-is; Afterglow is a powder you dissolve in hot water, closer in format to matcha.

Afterglow tastes mellow, earthy, and warm, with tasting notes of lotus leaf, black sugar, and malt. It's significantly less bitter than matcha or green tea, and less tannic than black tea. The closest reference points are a light roasted grain tea or a very mild aged pu-erh, though neither comparison is quite right. Most people find it easier to drink unsweetened than they expected.

Yes. Afterglow's low caffeine level and mild flavor make it a practical daily drink, particularly for people who want a warm beverage in the afternoon or evening. There's no established reason to limit it for healthy adults. As with any food containing fermentation byproducts, start with one serving and see how your body responds if you're new to fermented foods.

Postbiotics are the bioactive compounds produced during fermentation, including organic acids, enzymes, and metabolites that remain in a food after the fermentation process is complete. Unlike probiotics (live microorganisms), postbiotics don't require the bacteria or mold to still be alive to have an effect.

Afterglow undergoes fermentation with Kurokōji before the leaves are dried and ground, which means the finished powder contains compounds produced during that fermentation. We don't make specific health claims about these compounds, but the presence of fermentation-derived metabolites is part of what gives Afterglow its distinct flavor profile and sets it apart from conventional green tea powder.

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Yes, and all four Teawerx powders work well beyond hot drinks. Because they're stone-ground whole-leaf powder rather than a steeped extract, they blend evenly into batters, creams, and blended drinks without the grittiness you'd get from loose-leaf tea.

Emerald Cove (matcha) works in almost any baking application: cookies, pound cake, ice cream, ganache. Terracotta (hojicha) pairs well with chocolate, caramel, and anything with a roasted note. Red Onyx suits dark chocolate, stone fruit, and citrus-forward desserts. Afterglow is excellent in ice cream and smoothies, where its mellow, malty sweetness comes through cleanly without bitterness.

General ratio for baking: 4–6g per 100g flour, adjusted to taste. For smoothies or ice cream bases: 2–4g per serving, blended directly into the liquid or cream base.

Reach out to us directly, see our return policy for full terms. Trying a tea you've never had is part of the point, and we don't want price risk to be the reason someone doesn't experiment.

Standard shipping typically takes 3–7 business days within the US. Orders over $40 ship free. See our shipping policy for full details including processing times.

Keep the tin sealed, away from direct sunlight, heat, and moisture. A cool pantry or cabinet works well, refrigeration isn't necessary unless your kitchen runs very warm. Once opened, use within 4–6 weeks for best flavor, though the tea won't spoil significantly beyond that window.

The nitrogen-sealed tins protect freshness until opened; after that, the main enemies are humidity and light.

Currently we ship within the United States only. If you're writing from outside the US, contact us, we may be able to help on a case-by-case basis.