Matcha is a finely ground Japanese green tea with an intense green color and a distinctive flavor. Unlike regular loose-leaf green tea, the tea leaves are not removed from the water: with matcha, you drink the finely ground tea leaf itself.

But matcha is not simply regular green tea ground into a powder. Its cultivation and processing differ in important ways from those of, for example, Sencha.

What is matcha?

Matcha is made from Camellia sinensis, the same tea plant used to produce other green, white, oolong and black teas.

For matcha, the tea plants are shaded for a certain period before harvesting. The reduced exposure to sunlight changes the composition of the leaves. Among other things, this affects the chlorophyll and L-theanine content. This contributes to the deep green color and characteristic umami profile of high-quality matcha.

How is matcha made?

After harvesting, the leaves are briefly steamed to prevent oxidation. Unlike many other Japanese green teas, the leaves are not rolled afterwards.

After further processing and drying, tencha is produced: the base material used to make matcha. Stems and tough leaf veins are removed, and the remaining leaves are ground very finely.

Traditionally, this is done slowly using stone mills. The result is the characteristic fine green matcha powder.

What is the difference between matcha and green tea?

Matcha is itself a type of green tea, but its preparation differs significantly from that of regular loose-leaf green tea.

With Sencha or other loose-leaf green teas, you steep the leaves in water and then remove them. With matcha, the powder is whisked with water and you drink the entire finely ground tea leaf.

The cultivation and processing also differ. Tea plants intended for matcha are shaded before harvesting, and the leaves are processed into tencha before being ground.

Is green tea powder the same as matcha?

No. Not every green tea powder is automatically matcha.

Regular green tea can also be ground into a powder, but that does not make it traditional matcha. Genuine matcha is made from leaves specifically cultivated and processed to produce tencha.

You can notice this difference in the color, aroma, texture and flavor. High-quality matcha generally has a vibrant green color, a very fine texture and a flavor combining umami, vegetal notes, gentle sweetness and a slight bitterness.

What does matcha taste like?

The flavor depends greatly on quality, cultivar, origin and harvest. Good matcha can have pronounced umami, gentle vegetal notes and natural sweetness, combined with a slight bitterness or astringency.

Higher-quality matcha intended to be drunk on its own is generally smoother and more complex. For matcha lattes and culinary preparations, a more robust matcha can be particularly interesting, as its flavor remains recognizable when combined with other ingredients.

Does matcha contain caffeine?

Yes. Matcha naturally contains caffeine. Because you consume the finely ground tea leaf with matcha instead of drinking only an infusion, a serving can contain a significant amount of caffeine.

The exact amount varies depending on factors including the tea used, its quality and the quantity of matcha powder. If you are sensitive to caffeine, it is therefore better not to drink matcha too late in the day.

What compounds does matcha contain?

Matcha naturally contains various compounds from the tea leaf, including catechins and other polyphenols, L-theanine, caffeine and chlorophyll.

Because you drink the entire finely ground leaf with matcha, consuming it differs from drinking a traditional tea infusion, in which the leaves are removed after brewing.

Considerable research is being conducted into matcha and the compounds found in green tea. Although various substances have interesting properties, many specific health effects depend on the amount consumed, overall diet and other factors. We therefore consider matcha first and foremost a special tea, not a miracle cure.

How do you prepare matcha?

For a traditional preparation, use approximately 1.5 to 2 grams of matcha. Sift the powder into a matcha bowl first to prevent lumps.

Add a small amount of water at approximately 70–80 °C and whisk the matcha with a bamboo matcha whisk (chasen) until a fine foam forms.

You can adjust the exact ratio to suit your personal taste and the matcha you are using.

Which matcha should you choose?

If you mainly want to drink matcha with water on its own, choose a high-quality matcha with a smooth and rich umami profile. For matcha lattes, smoothies, pastries and other culinary applications, a more robust grade may be more suitable.

Browse our matcha or discover our matcha accessories to prepare matcha traditionally at home.