Matcha

What is Matcha?

Matcha is a green tea like no other. Unlike black tea or Sencha, which are steeped and then strained, matcha is consumed whole, as a powder whisked into water. This means you take in the full spectrum of nutrients found in the tea leaves themselves.

What sets matcha apart from other green teas is its distinctive growing and harvesting process. The tea leaves destined to become matcha are shade-grown for three to four weeks before harvest. This technique, known as "oishita", slows photosynthesis and encourages the production of chlorophyll, giving matcha its vivid green color and boosting its amino acid content, particularly L-theanine.

Matcha comes in several grades, from culinary grade used in baking to the finest ceremonial grade. Quality depends on many factors: the location of the tea gardens, the timing of the harvest, and the method of processing. For a hot or iced milk version, follow our homemade matcha latte recipe, lump-free guaranteed. Matcha is a shade-grown, stone-ground green tea; its closest loose-leaf cousin is our organic Sencha.

How to Prepare Matcha

How do you make traditional matcha?

Preparing matcha is an art form in itself, rooted in the principles of the Japanese tea ceremony. Here are the steps to make matcha the traditional way:

1. Warm the bowl: Begin by pouring hot water into your tea bowl (chawan) to warm it. Pour out the water and dry the bowl.
2. Measure the matcha: Use a small bamboo scoop (chashaku) to measure about 2 grams (1–2 teaspoons) of matcha powder. Sift the powder into the bowl to prevent clumps.
3. Add the water: Pour approximately 60–80 ml of hot water (not boiling, ideally around 80°C / 175°F) into the bowl. Water that is too hot can make the matcha taste bitter.
4. Whisk: Use a bamboo whisk (chasen) to vigorously mix the matcha and water. Move the whisk in rapid W or M motions, being careful not to scrape the bottom of the bowl.
5. Create a froth: Keep whisking until you achieve a fine, smooth foam on the surface. This usually takes 15 to 20 seconds.
6. Enjoy: Your matcha is ready. Drink it straight away to savour its flavour at its best and enjoy its creamy texture.

For a more intense experience, you can prepare thick tea (koicha) by using more matcha powder and less water. This style is typically reserved for formal ceremonies and calls for very high-quality matcha, such as our Organic Ceremonial Matcha Shizuku.

How do you make a matcha latte?

A matcha latte is a modern, much-loved take that brings together the goodness of matcha and the comfort of creamy milk. Here's how to make one:

1. Prepare the matcha: In a bowl, whisk 1 to 2 teaspoons of matcha powder with a small amount of hot water (about 60 ml) until you get a smooth paste.
2. Whisk: Use a bamboo whisk or a small electric frother to blend thoroughly and remove any lumps.
3. Heat the milk: Warm about 180 ml of plant-based milk (almond, oat, soy) or dairy milk. For an iced version, use cold milk.
4. Combine: Pour the warm milk over the matcha mixture, stirring gently.
5. Sweeten (optional): Add a little honey, maple syrup or simple syrup to taste.
6. Finishing touch: For a final flourish, dust a little matcha powder over the top of your latte.

A matcha latte is a wonderful way to bring the distinctive flavour of matcha into your daily routine, offering a gentler introduction than traditional matcha. Our Organic Matcha Aura was created precisely with this in mind.

Cooking with Matcha

Did you know matcha works beautifully in the kitchen too?

Matcha is far more than a drink. Its versatility in cooking is remarkable: from culinary grade to premium varieties, it can elevate both sweet and savoury dishes alike. Here are some creative ways to work matcha into your recipes:

• Baked goods: Stir matcha into cakes, cookies, muffins or macarons for a unique flavour and a beautiful green hue.
• Smoothies: A teaspoon of matcha can turn your morning smoothie into an energising, nourishing drink.
• Ice creams and sorbets: Matcha pairs beautifully with frozen desserts, adding freshness and a touch of elegance.
• Dressings: Whisk matcha into your oil-and-vinegar blends for a distinctive salad dressing.
• Fresh pasta: Add matcha to homemade pasta dough for a subtle Japanese-inspired twist.
• Rice: A pinch of matcha stirred into plain white rice lends a gentle colour and a delicate flavour.
• Marinades: Use matcha in marinades for fish or poultry to add an interesting umami depth.

When cooking with matcha, keep in mind that its flavour can be quite bold. Start with small amounts and adjust to your taste. In baking, matcha pairs particularly well with white chocolate, almonds and citrus. And for a flavourful cup without the kitchen prep, our Sencha Matcha and Chai Matcha blends already combine green tea leaves with matcha powder.

Storing Matcha

To keep your matcha fresh and preserve its properties, proper storage is essential. Here are a few tips for maintaining its quality:

• Airtight container: Always store matcha in an airtight container to protect it from moisture and outside odours.
• Away from light: Light can degrade matcha's delicate compounds. An opaque container or a dark cupboard works best.
• Stable temperature: Avoid temperature fluctuations. A cool, dry spot is ideal, but steer clear of the refrigerator, which can introduce moisture.
• Minimise air exposure: Seal the container well after each use to limit contact with air.
• Use it up: For the best flavour and freshness, aim to finish your matcha within two months of opening.

Properly stored matcha holds its vivid green colour and fresh aroma. If yours starts to fade or develops a stale smell, it's probably time for a fresh tin.

Why Is Matcha So Expensive?

Matcha's higher price tag comes down to several factors rooted in its labour-intensive production and the care required at every stage:

1. Shade-growing: Cultivating tea under shade requires specialised structures and significant labour.
2. Hand-picking: Only the finest leaves are selected and picked by hand, a time-consuming process.
3. Careful processing: The drying and grinding process is slow and precise to preserve quality throughout.
4. Equipment: The stone mills used for grinding are costly and yield only small quantities at a time.
5. Expertise: Producing high-quality matcha demands years of experience and refined know-how.
6. Rarity: The finest matcha varieties are produced in limited quantities, which adds to their value.

The superior quality of ceremonial grade matcha justifies its cost, delivering a tasting experience that is truly in a class of its own. That said, matcha comes in a range of grades and price points, so there is something to suit every budget and every use.

Matcha and its properties: what the sources say

Matcha contains a high concentration of catechins, particularly EGCG (epigallocatechin gallate), the antioxidant compounds found in green tea. According to the EFSA, green tea catechins contribute to protecting cells against oxidative stress. This is what makes matcha a more concentrated source of antioxidants than a standard brewed green tea: since the whole leaf is consumed, nothing is lost in the water.

Matcha also provides L-theanine, an amino acid associated with a smooth, steady sense of energy and focus without the sudden spike. For general guidance on tea and plant consumption, refer to the recommendations of the ANSES.

Ready to try it? Our Ceremonial Matcha Shizuku for the bowl ritual, our Matcha Aura for lattes, and the chasen whisk to get started: everything you need for your very first bowl.

Frequently asked questions

What is the difference between ceremonial and culinary matcha?
Ceremonial matcha (such as our Shizuku) comes from the youngest, most tender leaves, ground to an exceptionally fine powder, and is meant to be enjoyed pure, whisked in a bowl. Culinary matcha uses more mature leaves, ground more coarsely: it is ideal for lattes, baking and cooking. Our Aura matchas work well for both.

How do you make a matcha latte at home?
Use 1 to 2 grams of matcha (about a quarter of a heaped teaspoon), 50 ml of water at 70–80°C (160–175°F), and whisk in a quick zigzag motion until a foam forms. Then add 150 ml of warm milk (dairy or plant-based). Without added sugar, it tastes cleaner and more refined. Our flavoured Aura matchas (vanilla, strawberry, chocolate hazelnut) are designed for exactly this.

Does matcha contain caffeine?
Yes, like all green tea. A bowl of matcha contains roughly 30 to 70 mg of caffeine depending on the grade. That's less than coffee (80–120 mg) but considerably more than a standard brewed green tea (20–30 mg), since you're consuming the whole leaf. The L-theanine in matcha does soften the effect, however, sparing you the sharp jolt of coffee.

Can you drink matcha every day?
Yes, in moderation. One to two bowls a day suits most healthy adults well. Avoid drinking it after 4 pm if you are sensitive to caffeine, and refrain from consuming several grams daily over extended periods without medical advice: the concentration of catechins may interact with certain treatments (iron absorption, anticoagulants).

What equipment do I need to get started?
For the traditional practice, you need a wide bowl (chawan) and a bamboo whisk (chasen). You'll find both in our selection. The Hayase or Yukishino gift sets bring together matcha and accessories in one box, perfect for starting out or giving as a gift.

Browse our matcha selection and accessories above to find the right fit for your ritual.

How is matcha tea made?

The production of matcha is a meticulous process that requires time, expertise and dedication. Here are the key steps:

1. Shade growing: Around 20 to 30 days before harvest, the tea plants are covered to shield them from direct sunlight. This crucial step boosts the production of chlorophyll and amino acids, particularly L-theanine, which gives matcha its characteristic umami flavour.
2. Selective harvesting: Only the youngest, most tender leaves are picked by hand.
3. Steaming: Immediately after harvesting, the leaves are briefly steamed to halt oxidation and preserve their vivid green colour.
4. Drying and deveining: The leaves are dried, then stripped of their stems and veins. At this stage, they are known as "tencha".
5. Stone grinding: The tencha is slowly ground into a very fine powder using granite stone mills. It is a careful, unhurried process: it takes around one hour to produce just 30 grams of matcha.

This intricate process explains why high-quality matcha is often more expensive than other types of tea.

What does matcha taste like?

Tasting matcha is a truly sensory experience. Its flavour profile is complex and can vary considerably depending on the quality and preparation of the tea. Here are the main tasting notes to expect:

• Umami: Often described as savoury or full-bodied, this flavour is a hallmark of high-quality matcha. It comes from the presence of amino acids, particularly L-theanine.
• Sweetness: A good matcha has a subtle natural sweetness that balances its other flavours.
• Astringency: A gentle astringency, felt as a light dryness on the palate, is present in matcha. In a quality matcha, it should never be dominant.
• Bitterness: A slight bitterness is perfectly normal and even appreciated in matcha. Excessive bitterness, however, may point to a lower-grade matcha or incorrect preparation.
• Vegetal notes: You may detect herbaceous notes reminiscent of freshly cut grass or sea greens.

The quality of the matcha greatly shapes its taste, ranging from a smooth, gentle matcha to a richer, more intense thick tea for higher grades. A fine ceremonial-grade matcha will offer a perfect balance of sweetness, umami and a gentle astringency, with no harsh bitterness.

The Composition of Matcha

Antioxidants and Nutrients

Matcha is celebrated for its exceptionally high antioxidant content, particularly catechins. Here are some of the key compounds naturally found in matcha:

• Catechins: Matcha is especially rich in epigallocatechin gallate (EGCG), an antioxidant naturally present in young green tea leaves.
• L-theanine: This unique amino acid promotes relaxation without drowsiness and may help improve focus and memory.
• Caffeine: Matcha contains caffeine, but its stimulating effect is moderated by the presence of L-theanine, resulting in a calm, sustained state of alertness.
• Chlorophyll: Responsible for matcha's intense green colour, chlorophyll is the leaf's natural pigment.
• Vitamins and minerals: Matcha contains vitamins A, C, E, K and B vitamins, along with minerals such as potassium, calcium and iron.

Drinking matcha allows you to absorb these nutrients in greater quantities than with regular green tea, since you are consuming the whole leaf rather than simply its infusion.

Matcha in everyday life

Matcha is appreciated for far more than its flavour alone:

• Energy and focus: The unique combination of caffeine and L-theanine creates a calm, clear-headed alertness that lends itself to concentration.
• The whole leaf: By drinking the powder, you benefit from all the compounds naturally present in the leaf, not just those released through steeping.
• Naturally rich in antioxidants: Matcha delivers antioxidants that help the body combat free radicals.
• A moment of calm: L-theanine is traditionally associated with a sense of relaxation, making matcha a soothing pause in the day.
• Colour and freshness: A vibrant green hue and a fresh, vegetal aroma are the hallmarks of freshly ground matcha.

Above all, matcha is a delicious, convivial drink, best enjoyed as part of a balanced lifestyle.