By HBM · Published 2026-09-11 · Updated 2026-09-11 · 2 min read

Matcha is a stone-ground whole-leaf green tea that delivers caffeine and L-theanine together, the pairing behind its calm-energy reputation, along with catechins like EGCG. Because it is a whole-leaf powder rather than an isolate, the manufacturing considerations are grade, color, and the sediment and grassy taste it brings to a liquid. HBM manufactures matcha into gummies, liquid shots, and beverages in Tampa Bay, FL, formulating around the grade the brand specifies.

Natural caffeine and L-theanine

Matcha’s appeal is that it carries caffeine and L-theanine together in the leaf, roughly 60 to 70 mg of caffeine per gram of matcha, which is the natural version of the calm-focus pairing brands build focus products around. HBM formulates matcha at a dose that lands the caffeine where the product needs it, and can add isolated L-theanine to tune the ratio.

Grade, color, and taste

Ceremonial-grade matcha is greener and smoother, while culinary grade is more astringent, and the grade drives both color and taste. As a whole-leaf powder matcha adds a vivid green color and a grassy, umami note, and in a liquid it can settle as sediment, so the base and suspension are built for it. HBM works to the grade the customer specifies and confirms it against the COA.

Energy and focus formats

Matcha is a natural fit for energy and focus products, stacked with L-theanine, adaptogens, and B vitamins, and it works in gummies, liquid shots, and beverages. HBM makes it at a gummy MOQ of 300,000 units and a liquid MOQ of 3,000 units or 150L, building the flavor and suspension around the matcha and the rest of the blend.

Ingredient at a glance

Common name	Matcha (green tea leaf)
Form	Whole-leaf stone-ground powder
Key actives	Caffeine, L-theanine, catechins (EGCG)
Caffeine	Roughly 60 to 70 mg per gram
Grades	Ceremonial and culinary
Key constraint	Color, sediment, grassy taste
Best formats	Gummy, liquid shot, beverage

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