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MatchaBar: Brooklyn Brand, Kagoshima Ceremonial Matcha

MatchaBar offers first-harvest ceremonial matcha from Kagoshima, with a silky texture and naturally sweet, umami-rich flavor.
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Who is MatchaBar?

MatchaBar is a Brooklyn-born matcha brand offering first-harvest ceremonial matcha from Kagoshima, Japan, distinguished by its silky texture and naturally sweet, umami-rich flavor. Launched in 2014 to democratize access to ceremonial grade, it blends modern energy with traditional Japanese tea culture.

Sourced from partner farms like GLOBALG.A.P.-certified Nakamura-en, MatchaBar's matcha undergoes expert tea-master sensory evaluation and laboratory purity testing. Leaves are shade-grown, flash-steamed, and ground on granite wheels at cool temperatures to preserve the smooth, creamy texture.

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MatchaBar in details

MatchaBar emerged in 2014 when brothers Max and Graham Fortgang set out to modernize how Americans experience traditional Japanese tea. Sourcing ceremonial-grade matcha directly from Kagoshima, Japan, they built a brand that bridges ancient tea culture with contemporary lifestyle demands.

From Ceremonial Roots to Modern Ritual

The Fortgang brothers recognized a gap in the American wellness market: high-quality matcha was either inaccessible or intimidating to newcomers. MatchaBar addresses this by maintaining strict quality standards while presenting matcha in formats that fit seamlessly into busy routines. Their Kagoshima sourcing ensures every product contains authentic ceremonial-grade leaves, shade-grown and stone-ground using methods perfected over centuries.

This commitment to authenticity without pretension sets them apart. Rather than positioning matcha as an exotic specialty, they demonstrate how this nutrient-dense green tea naturally complements modern wellness goals.

Product Range Built for Real Life

MatchaBar’s offerings span multiple consumption occasions. Their pure matcha powder serves traditionalists who appreciate whisking their own bowls, while innovative ready-to-drink options cater to those seeking convenient energy without coffee jitters.

Key product categories include:

  • Ceremonial-grade matcha powder for traditional preparation and culinary applications
  • Matcha-infused beverages designed for on-the-go consumption
  • Superfood blends combining matcha with complementary ingredients
  • Preparation accessories that simplify the brewing process

Quality Standards That Matter

Every batch undergoes rigorous testing to verify purity and potency. The brand prioritizes organic and sustainable sourcing practices, working directly with Japanese farmers who share their values. This direct relationship ensures traceability from field to final product.

MatchaBar also invests in consumer education, providing clear guidance on preparation methods, dosage recommendations, and the nutritional science behind matcha’s benefits. They demystify terms like L-theanine and catechins, helping customers understand exactly what they’re consuming and why it matters.

Making Tea Modern

The brand’s philosophy centers on accessibility without compromise. Whether someone discovers matcha through their ready-to-drink line or begins with traditional powder, MatchaBar provides a reliable entry point backed by genuine expertise. Their decade-long presence in the market reflects consistent execution of this vision: making exceptional matcha an everyday choice rather than an occasional indulgence.

About the MatchaBar Matcha

MatchaBar offers premium matcha sourced from Kagoshima, Japan, spanning a flagship ceremonial grade and a bolder reserve blend.

Ceremonial Grade

Made from only the youngest, most tender first-harvest (Ichibancha) leaves, this grade is prized for its vibrant green hue, silky texture, and naturally sweet, umami-rich flavor. Each batch passes expert tea-master sensory evaluation and laboratory testing for purity and freedom from contaminants, producing a vibrant green powder with a smooth, sweet, umami-rich character.

Reserve Blend

The reserve blend combines different harvests and cultivars for a more intense, robust matcha experience aimed at those who seek bold flavor, while holding to the brand's quality standards.

Processing

Tencha leaves are flash-steamed for about 10 seconds to halt oxidation and preserve color and nutrients, then gently air-dried before stems and veins are removed and the leaves are ground on traditional granite wheels.

Harvest location

MatchaBar sources its matcha exclusively from the Kagoshima region of southern Japan, where volcanic soil and a favorable climate create ideal terroir. These conditions shape a flavor profile that balances sweetness, umami, and subtle vegetal notes.

Partner farms

The company works with family farms that use traditional methods and prioritize environmental stewardship. One notable partner is Nakamura-en, a GLOBALG.A.P-certified producer meeting rigorous standards for food safety, environmental conservation, and fair working conditions.

Shading and processing

Partner farms cover their fields roughly six weeks before harvest to reduce sunlight, boosting the chlorophyll and L-theanine behind matcha's color and umami. Harvesting takes the youngest, greenest parts of the plant. The Tencha leaves are steamed, air-dried in nets, and sorted to remove stems and veins, then ground on granite wheels at cool temperatures to preserve a smooth, creamy texture.

MatchaBar History

MatchaBar was launched in 2014 by brothers Max and Graham Fortgang in Brooklyn, with a mission to democratize access to ceremonial-grade matcha and promote what they called better energy through a modern take on Japanese tea culture.

Milestones

  • 2016: Graham Fortgang featured in a Feast Meets West interview on the brand's growth
  • 2021: Published updates on its Kagoshima farm partnerships and sustainability
January 1, 2014

Brothers Max and Graham Fortgang established MatchaBar in Brooklyn with a mission to democratize access to high-quality, ceremonial-grade matcha and promote 'better energy' through a modern approach to traditional Japanese tea culture.

August 24, 2016

Graham Fortgang, CEO and Co-owner, participated in a full-length interview with Feast Meets West, discussing MatchaBar's rapid growth and popularity in New York, marking significant media recognition for the brand.

January 1, 2021

MatchaBar published detailed updates about their farming partnerships in Kagoshima, Japan, highlighting their commitment to sustainable practices and long-term relationships with family farms employing traditional cultivation methods.

Frequently asked questions

Here are some frequently asked questions and answers.

What does MatchaBar ceremonial matcha taste like?

MatchaBar’s ceremonial grade uses the youngest, most tender leaves from the first harvest, known as Ichibancha. The resulting powder is described as vibrantly green, with a silky texture and a naturally sweet, umami-rich flavor. Cool granite-wheel grinding helps preserve the smooth, creamy texture associated with the finished matcha.

Where does MatchaBar source its matcha?

MatchaBar sources its matcha exclusively from Kagoshima in southern Japan. The record links the region’s volcanic soil and favorable climate with terroir that balances sweetness, umami, and subtle vegetal notes. MatchaBar works with family farms using traditional methods, including the GLOBALG.A.P.-certified producer Nakamura-en.

How is MatchaBar matcha processed after harvest?

After harvesting, MatchaBar’s tencha leaves are flash-steamed for about 10 seconds to halt oxidation and preserve their color and nutrients. They are then gently air-dried, after which stems and veins are removed. The prepared leaves are finally ground on traditional granite wheels at cool temperatures.

How does MatchaBar test its ceremonial matcha?

Every batch of MatchaBar ceremonial matcha undergoes an expert tea master’s sensory evaluation as well as laboratory testing. The laboratory checks the matcha for purity and freedom from contaminants. These controls accompany the brand’s use of tender first-harvest leaves to produce its smooth, sweet, umami-rich ceremonial powder.

Who founded MatchaBar and what was its original mission?

Brothers Max and Graham Fortgang launched MatchaBar in Brooklyn in 2014. Their stated mission was to democratize access to ceremonial-grade matcha and promote what they called better energy through a modern interpretation of Japanese tea culture. The brand combines its Brooklyn origin with matcha sourced from Kagoshima, Japan.