Mushroom Matcha

$90.00$85.50

Ceremonial-grade Japanese matcha, spring harvest from Matsushita Tea Garden in Kakegawa City, Shizuoka, stone-milled and blended with Lion's Mane, Cordyceps, and Reishi mushroom powder. Each bag brews about 28 servings at roughly 30-70 mg of caffeine per 8 oz cup, whisked at 175°F.

Roasted and blended in California

Free U.S. delivery

Ships in 1-2 business days

How many bags?

3

Functional Mushrooms

28

Servings per Bag

30-70 mg

Caffeine per Cup

175°F

Brew Temperature

What Do Customers Say About Mushroom Matcha?

Real customers describe steadier energy, an earthy mushroom-forward flavor, and an easy daily whisking routine, shown in the photos below.

Customer sharing matcha with mushrooms as a daily wellness drinkCustomer sipping an iced mushroom matcha latte beside the bagBag of mushroom-infused matcha with Lion's Mane, Cordyceps, and ReishiGlass of iced mushroom matcha tea prepared at homeCustomer photo of a matcha mushroom blend made with stone-milled Japanese matchaMason jar of matcha with Lion's Mane mushroom powder layered with milkCustomer holding three bags of mushroom matchaMatcha mushroom powder bag shared as part of a steady-energy routineCustomer drinking a mushroom matcha latte through a strawIced mushroom matcha latte beside the bag on a kitchen counter

What Is Mushroom Matcha?

Mushroom matcha combines ceremonial-grade, stone-milled Japanese matcha with dried functional mushrooms such as Lion's Mane, Cordyceps, and Reishi. Stone grinding turns shade-grown tencha leaves into the fine, whole-leaf powder used for traditional matcha. An 8 oz serving commonly contains about 30-70 mg of caffeine. Matcha also contains L-theanine, which works alongside caffeine and can support a steadier energy experience than coffee.

Mushroom matcha has a vegetal, umami-forward flavor rather than a coffee taste. Shizuoka-grown matcha can taste sharper and more astringent than Kyoto-style matcha. Its mouthfeel is lighter than brewed coffee or espresso, and whisking creates light foam rather than espresso-style crema. Add dairy or plant milk and sweetener for a latte-style drink. Serving mushroom matcha hot can recreate parts of a morning coffee ritual, while the psychological experience varies by person.

The best way to use Mushroom Matcha is to whisk 1 to 2 teaspoons with about 2 ounces (60 ml) of warm water until smooth, then add hot or iced milk. Use water around 140 to 175°F (60 to 80°C), rather than boiling water.

Mushroom matcha bag resting on a cozy cream blanket

Where Does the Matcha in Mushroom Matcha Come From?

The matcha in Mushroom Matcha comes from Matsushita Tea Garden in Kakegawa City, Shizuoka Prefecture, Japan. Warm, humid conditions, 2,000 to 2,500mm of annual rainfall, volcanic-ash soil, and Pacific sea breezes give the matcha a refreshing astringency that holds up against milk. The spring-harvest blend combines hand-selected Saemidori for rich umami and natural sweetness with Tsuyuhikari for soft floral notes. The leaves are steamed, dried into tencha, and stone-milled into a fine, vivid green matcha powder.

Camellia sinensis, the tea plant used to make matcha

Camellia sinensis

The Tea Plant Behind Matcha

Camellia sinensis is the evergreen shrub species every true tea, including matcha, hojicha, and sencha, is made from. Different teas come from how the same plant's leaves are grown, harvested, and processed, not from different plants. Matcha specifically uses shade-grown Camellia sinensis leaves that are steamed, dried into tencha, and stone-milled into powder, the same species behind the matcha in Mushroom Matcha.

Tea fields across Shizuoka Prefecture, Japan's largest tea-growing region

Shizuoka Prefecture

Japan's Largest Tea Region

Shizuoka Prefecture is Japan's largest tea-growing region, producing about 36% of the country's tea and covering roughly 40% of its tea plantation area. Located on the Pacific coast near Mt. Fuji, the prefecture's warm climate and high rainfall have supported tea cultivation since the 13th century. Shizuoka is organized into eight major tea-growing districts, including Kakegawa, home to the matcha in our blend.

Kakegawa City in Shizuoka Prefecture, Japan

Kakegawa City

Shizuoka Prefecture, Japan

Kakegawa City is a city in western Shizuoka Prefecture, Japan. Kakegawa is known for its tea production, historic Kakegawa Castle, and location along the old Tokaido route. Major attractions include Kakegawa Castle and Kakegawa Kachoen, a large bird and flower park. It's the city our matcha is grown and processed in before it becomes Mushroom Matcha.

Matsushita Tea Garden, a family-run tea farm in Kakegawa, Japan

Matsushita Tea Garden

Est. 1915, Kakegawa, Japan

Matsushita Tea Garden is a family-run organic tea farm and producer in Kakegawa City, Shizuoka Prefecture, Japan. Founded in 1915, the farm grows and processes organic Japanese teas, including sencha and matcha. Matsushita Tea Garden manages tea cultivation and processing and has operated for more than 100 years. It's the farm every bag of Mushroom Matcha's tea comes from.

Acidic soil suited to growing Camellia sinensis for matcha

Acidic Soil

pH 4.5 to 5.5

Acidic soil for growing green tea for matcha is soil with a pH below 7. Tea plants (Camellia sinensis) grow well at about pH 4.5 to 5.5, where acidity supports suitable nutrient availability and root development. Well-draining acidic soil also prevents waterlogging, which can damage tea roots, and it's the same range the matcha in Mushroom Matcha is grown in.

Volcanic-ash soil in Shizuoka's tea-growing hillsides

Volcanic-Ash Soil

Mineral-Rich Hillside Soil

Volcanic-ash soil is soil formed from weathered volcanic material, common across Shizuoka's tea-growing hillsides. It drains well and holds the mineral content tea plants use for root development and nutrient uptake. It's one of the growing conditions behind the flavor of the matcha in our blend.

Humid, misty tea fields in Japan suited to growing matcha

Humid Climate

Consistent Moisture, Regular Rainfall

A humid climate for growing green tea leaves for ceremonial-grade matcha is an environment with consistently moist air and regular rainfall. Humidity helps Camellia sinensis maintain moisture and supports tender leaf growth. The matcha we use is grown under exactly these conditions before it's blended into Mushroom Matcha.

Coastal tea fields near the Pacific benefiting from a sea breeze microclimate

Sea Breeze Microclimate

Coastal Temperature Buffering

A sea breeze microclimate is the moderating effect coastal air has on nearby farmland, keeping temperatures more stable than inland areas experience. Kakegawa's tea fields sit close enough to the Pacific coast to benefit from this effect, which helps prevent the temperature extremes that can stress tea plants. Our matcha's growing fields benefit from this same coastal effect.

Saemidori tea cultivar leaves used in mushroom matcha

Saemidori Cultivar

Rich Umami, Low Astringency

Saemidori is a Japanese tea cultivar registered in 1990, bred from Yabukita and Asatsuyu parent plants. It's known for intense umami, natural sweetness, and very low astringency, among the richest flavor profiles of any registered Japanese cultivar. Mushroom Matcha blends Saemidori with Tsuyuhikari for a rounder, more complex flavor than either cultivar alone.

Tsuyuhikari tea cultivar leaves used in mushroom matcha

Tsuyuhikari Cultivar

Soft Floral, Cold-Hardy

Tsuyuhikari is a Japanese tea cultivar developed in the 1970s from Asatsuyu and Shizu parent plants. It's valued for soft floral notes, minimal bitterness, and strong cold-hardiness, which suits Shizuoka's climate well. Alongside Saemidori, it's the second cultivar behind the matcha we use in every bag.

Tea rows under shade cloth before matcha harvest

Shade-Growing

3 to 4 Weeks Before Harvest

Shade-growing is covering tea plants with cloth or netting for several weeks before harvest, the step that separates matcha from ordinary green tea. Reducing direct sunlight increases chlorophyll and L-theanine while lowering bitter catechins, producing matcha's vivid green color and umami-forward flavor. The tea in Mushroom Matcha is shade-grown for exactly this reason.

Hand-picking young matcha tea leaves during spring harvest in Japan

Spring Harvest

Late April to Mid-May

Spring harvest, called ichibancha in Japanese, is the first tea picking of the year, typically from late April through mid-May. Leaves picked at this time carry the highest concentrations of L-theanine and the most delicate flavor, since amino acids accumulate during winter dormancy before summer growth dilutes them. Mushroom Matcha is made exclusively from this spring harvest, never a later picking.

Tencha, the shade-grown leaf used to make matcha

Tencha

The Leaf Before Matcha

Tencha is shade-grown Japanese tea leaf that's steamed, de-stemmed, de-veined, and dried flat without rolling, the specific leaf form used to make matcha. Unlike sencha, tencha leaves are never rolled or twisted, which keeps them intact for stone milling. Our matcha starts as tencha before it's ground into the powder inside Mushroom Matcha.

Traditional granite stone mill grinding tencha into matcha powder

Stone-Milling

Ground in Traditional Granite Mills

Stone-milling is grinding tencha leaf into matcha powder using traditional granite mills, a slow process that produces roughly 30 to 40 grams of matcha per hour per mill. The slow grind keeps temperatures low, which preserves matcha's aroma compounds and fine, smooth texture. Mushroom Matcha's tea is stone-milled the same traditional way, not machine-pulverized.

Ceremonial grade matcha whisked with water in a traditional bowl

Ceremonial Grade

The Highest Matcha Tier

Ceremonial grade is the highest quality tier of matcha, made exclusively from the youngest first-harvest leaves, shade-grown, hand-sorted, and stone-milled, traditionally meant to be whisked with only water. The term comes from its use in the Japanese tea ceremony, where matcha is prepared and consumed in its pure form. Mushroom Matcha uses ceremonial grade matcha as its base, not a culinary-grade substitute.

How Does Mushroom Matcha Compare to Other Drinks?

Mushroom matcha differs from hojicha, plain matcha, drip coffee, and mushroom coffee mainly in caffeine level, preparation, and flavor, compared section by section below.

How Does Mushroom Matcha Compare to Hojicha?

Mushroom matcha and hojicha differ mainly in processing, caffeine, and flavor. Matcha is made from shade-grown green tea leaves that are ground into a fine powder and consumed with the drink. Hojicha is roasted green tea that is typically steeped in water before the leaves are removed.

Hojicha is generally lower in caffeine than matcha, making it a lower-caffeine alternative for people who still want a tea-based drink. Matcha also contains naturally occurring L-theanine and has a grassy, vegetal, and umami-forward flavor. Roasting gives hojicha a distinctly different taste, with toasted, nutty, smoky, and sometimes caramel-like notes.

Choose between them primarily based on caffeine preference and flavor. Mushroom matcha provides the stronger green tea character and typically more caffeine, while hojicha provides a roasted flavor with less caffeine.

How Does Mushroom Matcha Compare to Plain Matcha?

The main difference between mushroom matcha and plain matcha is the addition of mushroom ingredients. Plain matcha consists of finely ground green tea leaves, while mushroom matcha combines that tea base with mushroom powders, extracts, or a blend of both.

Adding mushrooms does not fundamentally change what matcha is. Both drinks retain matcha's caffeine, L-theanine, catechins, and characteristic grassy and umami flavors. Mushroom ingredients can introduce additional earthy, woody, bitter, or savory notes depending on the species, concentration, and extraction method.

The mushroom content also varies substantially between products. Some formulas use concentrated extracts, while others use powdered mushroom material or blends containing several species. Compare the ingredient list and serving amounts rather than assuming all mushroom matcha products provide equivalent mushroom ingredients.

Choose plain matcha when you want matcha without additional ingredients. Choose mushroom matcha when you specifically want matcha combined with mushroom-derived ingredients and do not mind the potential change in flavor.

How Does Mushroom Matcha Compare to Drip Coffee?

Mushroom matcha generally contains less caffeine than drip coffee and provides a different combination of naturally occurring compounds. Matcha commonly contains about 30 to 70 mg of caffeine per serving, depending largely on the amount of powder used. An 8 oz cup of brewed coffee often contains around 95 mg, although coffee caffeine can vary considerably by bean, brewing method, and serving size.

Matcha also naturally contains L-theanine alongside caffeine. Research has examined caffeine and L-theanine together for their effects on attention and cognitive performance, but individual responses vary. Claims that matcha always provides smoother energy or completely prevents a caffeine crash go beyond what can be guaranteed.

Taste provides another clear distinction. Drip coffee has a roasted profile that can range from fruity and acidic to chocolatey, smoky, or bitter. Mushroom matcha has the grassy, vegetal, and umami character of green tea, potentially accompanied by earthy notes from its mushroom ingredients.

Preparation also differs. Drip coffee extracts compounds from roasted grounds and leaves the grounds behind. Matcha mixes the powdered tea leaf directly into water or milk, so the tea leaf itself remains in the finished drink.

How Does Mushroom Matcha Compare to Mushroom Coffee?

The main difference between mushroom matcha and mushroom coffee is the base beverage. Mushroom matcha combines mushroom ingredients with powdered green tea, while mushroom coffee combines them with coffee. This changes the caffeine profile, flavor, and naturally occurring tea or coffee compounds even when the products contain similar mushroom species.

Mushroom coffee is not guaranteed to contain the same caffeine as ordinary drip coffee. Some products use a full coffee serving, while others combine smaller amounts of coffee with mushroom extracts or use instant or decaffeinated coffee. Mushroom matcha caffeine similarly depends on how much matcha the formula contains. Check the product's caffeine declaration for the most accurate comparison.

Their flavors remain closely tied to their bases. Mushroom coffee retains a roasted coffee character with possible earthy undertones. Mushroom matcha retains a grassy, vegetal, and umami tea profile. People who already prefer the taste of coffee or matcha will therefore notice a larger difference from the base beverage than from the shared mushroom concept.

The two drinks also provide different non-mushroom compounds. Matcha naturally supplies L-theanine and tea catechins, while coffee contains compounds such as chlorogenic acids. If two products use comparable mushroom ingredients, the practical distinction between them comes primarily from choosing matcha versus coffee as the base.

Sifting vivid green mushroom matcha powder into a bowl

What Is Mushroom Matcha Powder?

Mushroom matcha powder blends finely milled matcha with mushroom powder to create a smooth, uniform mixture. Stone-milling grinds tencha leaves between granite wheels into a fine powder. Milling the mushrooms to a similar consistency helps reduce grittiness and supports an even suspension in water.

Make smooth mushroom matcha by sifting the powder, adding a small amount of warm water, and whisking briskly in a zigzag motion. Add the remaining water or milk after the mixture becomes smooth and lightly foamed. Mixing the powder thoroughly before adding milk helps prevent clumps.

Identify quality mushroom matcha by its vivid green color, fine texture, simple ingredient list, and clear labeling of the matcha origin and mushroom species. Avoid products with unnecessary filler starches or added sugars. Mushroom powders made from dried fungal material may naturally leave sediment at the bottom of the cup.

How Do You Make a Mushroom Matcha Latte?

Make a mushroom matcha latte by whisking about 1 g of mushroom matcha powder into a small amount of 175°F hot water until smooth and free of clumps. Use a bamboo chasen whisk with a brisk zigzag motion or a handheld milk frother. Dissolve the powder before adding milk because whisking it directly into milk tends to leave clumps.

For a hot latte, heat or steam dairy or plant-based milk separately and pour it over the whisked matcha base. For an iced latte, whisk the powder into hot water, pour the concentrate over ice, and top with cold milk. Shizuoka-grown matcha, including the Kakegawa matcha in this blend, holds its flavor well against milk, allowing its grassy, umami character to come through.

Pouring a mushroom matcha latte over ice and milk
Mushroom matcha tea ceremony tray with whisk and bowls of matcha

Is Mushroom Matcha Good for You?

Mushroom matcha can suit healthy adults who want to reduce coffee while still consuming caffeine. It combines matcha with functional mushrooms and may appeal to people who prefer its flavor to plain matcha.

Most healthy adults can include mushroom matcha in a normal diet. An 8 oz cup commonly contains 30-70 mg of caffeine, so count it toward your total daily caffeine intake. Drink it in the morning or early afternoon if caffeine affects your sleep.

Avoid mushroom matcha if you have a mushroom allergy. Consult a doctor before drinking it if you are pregnant or breastfeeding, sensitive to caffeine, have a heart condition affected by stimulants, or take medications that may interact with caffeine or concentrated mushroom compounds. Children and people avoiding caffeine should also skip mushroom matcha.

What Are the Benefits of Mushroom Matcha?

The benefits of mushroom matcha rest on published research into matcha's chemistry and each of the three mushrooms, not on marketing claims.

  • Antioxidant catechins. A 2021 review published in Molecules compiled findings from multiple analytical studies of matcha's chemical composition and catechin content across different tea preparations. Matcha delivers catechins, including epigallocatechin gallate (EGCG), at measurably higher concentrations than a typical steeped cup of green tea because whole-leaf matcha powder is whisked directly into water instead of steeped and strained. In steeped green tea, most leaf compounds remain in the discarded leaves. Catechin content varies significantly by growing region, harvest timing, and processing, so not all matcha delivers the same dose.

  • Steadier energy from L-theanine. Haskell et al. (2008), published in Biological Psychology, ran a randomized, double-blind, placebo-controlled crossover trial on 24 healthy adults, giving each person 250mg of L-theanine, 150mg of caffeine, the combination, and a placebo on separate occasions. The combined dose produced quicker simple reaction time, quicker working memory reaction time, and better sentence-verification accuracy than either ingredient alone, along with lower self-reported headache and tiredness and higher self-reported alertness. Owen et al. (2008), a separate double-blind crossover trial with 27 participants, compared 50mg of caffeine alone against 50mg caffeine plus 100mg L-theanine and found the combination improved both the speed and accuracy of an attention-switching task at 60 minutes and reduced susceptibility to distracting information in a memory task at both 60 and 90 minutes. Together these two trials are the basis for describing L-theanine as working alongside caffeine to produce steadier alertness rather than a sharp spike.

  • Lion's Mane for focus. A 2023 study by Docherty, Doughty & Smith tested Lion's Mane in a double-blind, placebo-controlled, parallel-groups pilot study at Northumbria University's Brain, Performance and Nutrition Research Centre, published in Nutrients. The trial included 41 healthy adults aged 18 to 45 in Lion's Mane and placebo groups. After a single 1.8g dose, the Lion's Mane group performed faster on the Stroop task at 60 minutes post-dose. After 28 days of daily supplementation, the group also reported a trend toward lower stress, which researchers described as an early signal rather than a confirmed effect.

  • Cordyceps for stamina. A 2010 study by Chen et al. ran a double-blind, placebo-controlled trial at UCLA's Center for Human Nutrition and Exercise Physiology Research Laboratory, published in the Journal of Alternative and Complementary Medicine. The trial enrolled 20 healthy adults aged 50 to 75 who took cultivated Cordyceps sinensis extract (Cs-4, 333mg three times daily) or a matching placebo for 12 weeks. Researchers found that Cordyceps improved submaximal aerobic exercise performance but did not improve VO2 max.

  • Reishi for calm. A 2026 randomized, double-blind, placebo-controlled trial by Hisamuddin et al., published in Brain and Behavior, tested a five-mushroom blend containing Reishi, Lion's Mane, Cordyceps, Shiitake, and Maitake, standardized to 30% beta-glucans, in 50 adults over 12 weeks. The blend reduced cortisol, ACTH, and the inflammation marker CRP. Participants also reported lower anxiety on the STAI-S and HAM-A scales and reduced general, physical, and mental fatigue at 6 and 12 weeks. Because the treatment contained five mushrooms, the results cannot be attributed to Reishi alone.

These are published findings on the individual ingredients, not clinical trials of Mushroom Matcha itself, and none of them are proof that any specific product treats a condition. Sample sizes are small and results should be read as early-stage, not settled science.

What Are the Three Mushrooms in Mushroom Matcha?

The three mushrooms in mushroom matcha are Lion's Mane, Cordyceps, and Reishi, each added as whole mushroom powder for a different traditional use alongside the ceremonial matcha base.

Lion's Mane mushroom powder used in mushroom matcha, associated with focus and clarity

What Does Lion's Mane Do in Mushroom Matcha?

Lion's Mane is traditionally used for mental clarity and focus. A 2023 Northumbria University pilot study found a single dose improved cognitive task speed within an hour, with early signs of reduced stress after 28 days of regular use.

Cordyceps mushroom powder in matcha with mushrooms, associated with stamina and vitality

What Does Cordyceps Do in Mushroom Matcha?

Cordyceps is traditionally used for stamina and vitality. A 2010 UCLA trial in older adults found improved metabolic and ventilatory thresholds after 12 weeks of supplementation, though VO2 max itself didn't change.

Reishi mushroom powder in mushroom matcha blend, associated with calm and stress balance

What Does Reishi Do in Mushroom Matcha?

Reishi is traditionally used for calm and grounding. A 2026 multi-institution trial in Malaysia found a Reishi-containing blend lowered stress hormones and improved anxiety and sleep scores over 12 weeks.

Mushroom matcha is a supplement beverage blend, not a drug. These statements have not been evaluated by the FDA and this product is not intended to diagnose, treat, cure, or prevent any disease.

Customer Reviews

4.60 out of 5

Based on 5 reviews

5 star
3
4 star
2
3 star
0
2 star
0
1 star
0
Write a review
09/12/2026

Renee

Switched from a Starbucks matcha latte habit to this and honestly do not miss it. Whisks up smooth, tastes like real matcha not a weird green sugar drink, and I don't notice the mushrooms at all

08/28/2026

Blake

Was worried this would taste earthy or off because of the mushroom powder but it just tastes like good matcha. Only reason it's 4 stars is I wish the bag lasted a little longer

08/14/2026

Sofia

I get jittery on coffee and even regular matcha sometimes, this one feels way more level for some reason. Drink it most mornings now instead of espresso

07/30/2026

Trevor

Whisks up really smooth for a powder with mushroom in it, no grit at all. Color is a proper vivid green too, not dull like some matcha I've bought before

07/11/2026

Nadia

Good daily matcha, I do iced with oat milk almost every day now. Docked one star only because I wish it came in a bigger size option

Frequently Asked Questions

Is matcha a mushroom?

No, matcha is not a mushroom. Matcha is a powder made from the tea plant Camellia sinensis, the same plant every green tea, black tea, and oolong comes from. Mushroom matcha gets its name from combining that tea powder with separate functional mushroom powder, Lion's Mane, Cordyceps, and Reishi, so the finished blend contains both a plant and a fungus, but matcha itself is tea, not mushroom.

How many servings are in a bag of mushroom matcha?

One 1 oz (28 g) bag of mushroom matcha provides approximately 28 servings when prepared with 1 g of powder per drink, roughly a half teaspoon. Each serving is whisked into approximately 8 oz of hot water or used as the base for a hot or iced latte. Using more or less than 1 g per drink will change the total number of servings available from each bag.

Does mushroom matcha need to be strained?

No, mushroom matcha does not need to be strained, and it never should be. Matcha is stone-milled into a fine powder and the entire powder is consumed as part of the finished drink, that is what separates it from steeped teas. Whisk or stir approximately 1 g of powder into hot water until evenly suspended. A tea strainer is unnecessary and would remove most of what makes matcha matcha.

Why does mushroom matcha have sediment at the bottom of the cup?

Mushroom matcha can develop sediment because it contains real mushroom powder rather than only water-soluble mushroom extracts, and matcha itself is a whole-leaf powder rather than a fully soluble extract. Some of this natural material does not completely dissolve in water and can gradually settle at the bottom of the cup. This separation is normal and does not mean the product has spoiled or was prepared incorrectly. Stirring or swirling the drink before finishing it redistributes the settled powder.

Does mushroom matcha affect digestion or blood sugar?

There is no published research specific to mushroom matcha showing an effect on digestion, blood sugar, or weight. Matcha and the mushrooms in this blend, Lion's Mane, Cordyceps, and Reishi, have each been studied individually for other effects, described elsewhere on this page, but claims about bloating, blood sugar, or weight loss for this specific product are not supported by evidence and should not be assumed.

Is mushroom matcha good in the morning?

Yes, morning is the most common and generally the safer time to drink mushroom matcha, the same guidance that applies to any caffeinated drink. An 8 oz cup commonly contains 30 to 70 mg of caffeine, enough to serve as a genuine coffee replacement rather than a token amount, and drinking it earlier in the day reduces the chance it affects sleep later on.

Mushroom Matcha