Matcha Powder

One US cup of matcha powder weighs 96 grams. Going the other way, 100 grams is about 1.04 cups.

Also called matcha, matcha green tea powder, green tea powder, ceremonial matcha, ceremonial grade matcha, culinary matcha, culinary grade matcha, japanese matcha.

TL;DR: Matcha powder converges tightly at 96 g/cup (2g per teaspoon) across King Arthur's chart and every major producer label (Rishi Tea, Tenzo, MRM, Naoki). The ceremonial-versus-culinary grade distinction affects flavor and price dramatically but has essentially no effect on density.

Matcha is stone-ground whole green tea leaves — specifically the tencha varietal, shade-grown for the final weeks before harvest to boost chlorophyll and L-theanine. Unlike brewed tea where leaves are steeped and discarded, matcha delivers the entire leaf as a fine bright-green powder, whisked directly into hot water or milk. Bakers use it for matcha lattes, ice cream, mochi, cakes, cookies, panna cotta, macarons, and Japanese wagashi. Typical baking doses run 1-3 tablespoons (6-18g) per recipe.

Density is unusually consistent across brands and grades. King Arthur's Ingredient Weight Chart lists matcha at 2 tablespoons = 12g, giving 96 g/cup at density 0.406 g/mL. Rishi Tea's ceremonial-grade label lists 1 teaspoon = 2g. Tenzo Matcha lists 1/2 teaspoon = 1g. MRM Matcha lists 2 teaspoons = 4g. Naoki Superior Blend Ceremonial lists 1 teaspoon = 2g. Every source works out to essentially the same 96 g/cup (48 tsp x 2g). ChefSolver's independent density measurement of 0.40 g/mL confirms the same figure. Six sources within 1% of each other — one of the tighter convergence entries in the milled category.

Ceremonial vs culinary grade — same density, different everything else. Ceremonial grade is made from first-flush (spring harvest) tencha leaves, stone-ground slowly to preserve delicate flavor. It has a vibrant jade-green color, smooth umami flavor without bitterness, and retails at $30-100+ per 30g tin. Reserved for traditional whisked tea (usucha or koicha), its subtle flavor gets lost in sugar, milk, and heat when used in baking. Culinary grade is made from later-harvest leaves, ground more coarsely, often blended for consistency. It has more olive or yellow-green color, stronger bitter and grassy flavor, and retails at $10-30 per 100g. Designed for baking, lattes, and mixed drinks where the stronger flavor holds up to added sugar and heat. This is what most bakers should buy. Both grades weigh essentially the same per teaspoon (2g), so density is not the differentiator — the distinction is flavor intensity and heat tolerance.

Sifting matters more than grade for measurement accuracy. Matcha clumps aggressively due to its ultra-fine particle size (5-10 microns) and static charge. Unsifted matcha packed into a cup can weigh 20-35% more than sifted matcha (up to 120-130 g/cup) because clumps compress under gravity while trapped air escapes. Every serious matcha reference recommends sifting through a fine mesh sieve before measuring or whisking. For baking recipes tested by weight, sifting matters less; for volume-measured recipes, unsifted matcha will overdose bitter flavor.

Storage and shelf life: matcha oxidizes and degrades quickly once opened. Fresh matcha is vibrant jade-green; dulled olive or yellow-green matcha has degraded and lost antioxidants, color, and flavor. Store in an airtight opaque container in the refrigerator or freezer. Use within 2-3 months of opening for peak flavor; sealed unopened matcha lasts 1-2 years. Culinary grade degrades more slowly than ceremonial due to its coarser grind and lower initial delicacy.

Not interchangeable with matcha-flavored powder blends: many commercial matcha lattes (Starbucks, mixed drink mixes, some bagged products) contain matcha blended with sugar, milk powder, and other ingredients. These are not pure matcha and will not match the 96 g/cup density of pure matcha powder. Read labels carefully — pure matcha lists only green tea or matcha (or with organic certification, organic green tea), while blends list multiple ingredients and are typically much denser due to added sugar solids.

Practical baker recommendation: buy culinary-grade matcha for baking and lattes; save ceremonial grade for traditional whisked tea. Sift before measuring for volume accuracy, or weigh for precision. Typical baking dose is 6-12g (1-2 tablespoons) per standard recipe. Store cold and opaque to preserve color and flavor.