Walk down the powdered tea aisle and you’ll see it:
matcha, matcha, matcha — maybe a few flavored blends with questionable additives.
Then nothing.

Which is strange, if you know tea history.
Powdered tea isn’t a matcha invention. It’s a preparation style—one that’s been applied to many kinds of tea for centuries. Black tea powder. Roasted green tea powder. Fermented yellow tea powder.

Most of these have simply vanished from public knowledge. Matcha became the shorthand for powdered tea—the only one that survived globalization. Everything else stayed local or disappeared entirely.

The Gap

If you want powdered tea today, your options are:

1. Matcha — bright, grassy, and occasionally bitter if made wrong.
2. Nothing else worth mentioning.

That’s the gap.
Matcha has a distinct character—it suits certain moods, times of day, and flavor preferences. But it’s far from universal.

What if you want something roasted instead of vegetal?
Something round and deep instead of sharp and green?
Something you can enjoy in the evening without a caffeine spike?

The teas exist. The format exists.
What’s missing is curation and accessibility.

What’s Been Overlooked

Wakoucha: Black Tea Powder

Japanese black tea, usually Benifuuki cultivar, processed like black tea and then stone-milled.
Tasting notes: preserved orange, clove, floral.

Why it matters: bold without bitterness. Perfect for lattes. High in caffeine, but smoother than coffee or matcha.

Hojicha: Roasted Green Tea Powder

Green tea is roasted until brown, then milled into powder.
Tasting notes: toasted cereal, sesame, earthy.

Why it matters: calming and low-caffeine. Roasting transforms the profile—warm, nutty, and ideal for evenings. Works hot or iced.

Nadeshiko (Yamabuki): Fermented Tea Powder

Fermented under controlled conditions, producing deep honey and fig notes.
Tasting notes: fermented honey, fig, malty.

Why it matters: rare, layered, and quietly luxurious. A completely different experience from green tea—perfect for an afternoon ritual.

Why These Disappeared

• Market consolidation: Matcha became the category. Everything else turned niche.
• Wellness marketing: Green sells—visually and conceptually.
• Production scale: Matcha’s systematized; other teas aren’t.
• Lack of curation: Few have done the sourcing and refinement work these teas deserve.

What Teawoo Does

We’re not here to replace matcha. We’re here to fill the space around it.

Single-origin sourcing from Shizuoka.
Tea-master blends that preserve character and consistency.
Minimal, modern design. No additives. No gimmicks.

The format is powdered tea.
The range is wider than green.

If matcha was your only option, you now have others.

Start here:
Wakoucha for bold energy
Hojicha for evening calm
Nadeshiko for something different
Matcha if you want the classic