matcha

poda is fresher and easier to use. unlike powders, which become stale and clumpy, our paste is preserved in an airtight tube, locking in vibrant flavors and nutrients. just squeeze, mix, and enjoy.

traditional matcha powders can degrade quickly, losing flavor and becoming stale. our paste stays fresh in an aluminum tube, so each serving has the full-bodied taste and aroma of just-ground matcha leaves.

it’s simple! just squeeze a tbsp (10g) into hot water, stir, and you’re matcha shot is ready. add to your fav milk

yes! its 100% real organic single origin matcha, cold concentrated in a naturally sweet plant base (allulose)

we recommend storing in fridge after you open for a longer life and better flavor,

absolutely! while it’s perfect for drinking, you can also add it to smoothies, lattes, and even desserts for a unique matcha twist. It’s versatile and easy to use in many recipes.

matcha paste is matcha that's been cold-concentrated into a ready-to-mix form. powder is the dry, traditional format that requires sifting and whisking to dissolve, because the dry particles repel water. paste skips that step. same matcha leaves, same caffeine, same l-theanine. different format, no equipment needed.

yes, around 65mg per serving, roughly two-thirds of a standard coffee. the difference isn't the amount, it's the delivery. matcha contains l-theanine, an amino acid that slows caffeine absorption. you get the focus and energy without the spike-and-crash cycle coffee creates. that's the matcha vs coffee distinction worth caring about.

three reasons. it dissolves on contact, no whisk, no clumps, no equipment. it stays fresh longer because each serving is sealed until use, unlike powder, which oxidizes the moment you open the tin. and it's portable. one tube is 20 servings and fits anywhere, which makes it the most practical matcha travel pack format available.

yes. most people's first matcha experience is bad because they used cheap powder, water that was too hot, and no chasen. paste removes all three variables. you get a consistent, properly balanced cup on the first try. if you're new to matcha, paste is the cleanest entry point into the category.

matcha is one of the most concentrated sources of catechins (a class of antioxidants), along with l-theanine and a moderate dose of caffeine. the combination supports steady energy, sustained focus, and metabolism. you're consuming the whole leaf rather than steeped water, so the active compounds are roughly ten times more concentrated than in regular green tea.

squeeze poda matcha paste into your cup, add hot water or cold milk, and stir for ten seconds. that's the full process. for a hot matcha latte, use steamed milk. for an iced matcha latte, use cold milk over ice. no whisking, no temperature math, no clumping. same routine for every variation.

use matcha paste instead of powder. whisking exists to force hydrophobic powder particles into suspension in water, which is a problem paste doesn't have. squeeze, add liquid, stir briefly with a spoon. the matcha disperses on contact because the concentration step has already done what whisking is meant to do.

good matcha tastes earthy and slightly sweet, with a savory umami depth and a soft grassy note. the grassiness comes from chlorophyll, which is concentrated in the shade-grown leaves matcha is made from. a small amount of bitterness is normal; anything beyond that usually means low quality or water that was too hot during preparation.