Matcha isn’t just having a moment. It’s shifting the way people approach energy, ritual, and wellness — and fast. At Matchakin, we’ve seen the appetite for ceremonial-grade matcha grow rapidly. More people are making the switch from coffee. More cafes are adding matcha to their menus. And more customers are coming to us looking for high-quality Japanese matcha they can trust.
But behind the green glow, there’s a reality not many talk about: matcha is getting harder to find — and more expensive to source.
Let’s break down why.
Global demand is at an all-time high
Matcha used to be niche. Now it’s mainstream. From New York to Milan to Sydney, matcha is becoming part of the everyday — not just for tea drinkers, but for anyone looking for clean, sustained energy without the crash.
That’s a good thing. But here’s the catch: everyone wants the good stuff — vibrant, shade-grown, stone-ground matcha with a smooth umami profile and zero bitterness. That kind of matcha doesn’t scale easily. And there’s only so much of it.
The supply chain is under pressure
High-quality matcha takes time. It’s made using traditional methods that haven’t changed much in centuries:
- The tea is grown in the shade for 3–4 weeks before harvest
- Only the youngest, most tender leaves are picked
- Leaves are steamed, dried, de-stemmed, and turned into tencha
- Then, tencha is slowly stone-ground into matcha powder
Most of this happens in small, family-run farms in regions like Uji, Kyoto, and Kagoshima — where farmers are aging and successors are few. Add in unpredictable weather and rising costs of labor, and you’ve got a supply chain that’s under real strain.
Prices are going up — for good reason
At Matchakin, we’ve watched auction prices in Japan rise over the past two years. Harvest yields are lower. Competition for premium lots is fierce. And shipping costs haven’t gone down either.
As a result, matcha prices are climbing across the board — especially for ceremonial-grade lots. We’ve held off as long as possible, but at some point, it becomes about staying sustainable and fair — for the farmers, for us, and for you.
It’s not just inflation. It’s about value. The best matcha is a product of deep knowledge, slow farming, and centuries-old craftsmanship. And that comes at a cost — one we’re proud to support.
What we’re doing at Matchakin
We’re staying close to our producers in Japan — farmers we’ve known and trusted for years. We source in small batches, direct from origin, and we never cut corners.
Every tin of matcha we offer is:
- 100% pure Japanese tencha, no fillers
- Freshly ground and vacuum-sealed at source
- Shipped cold to preserve taste and color
- Sourced with full transparency
If a batch doesn’t meet our standards, we don’t stock it. It’s that simple.
Looking for real, fresh ceremonial matcha? Shop our current harvests
What this means for you
If you’re already a matcha drinker, you’ve probably noticed it: prices are shifting, supply is tighter, and restocks don’t always happen right away.
That’s not a glitch in the system — that is the system. Because real matcha isn’t mass-produced. It’s seasonal. It’s handcrafted. And it’s worth protecting.
Our promise? To keep bringing you the highest quality matcha we can find — no shortcuts, no compromises.
Stay grounded. Drink matcha.
Matteo