What is Matcha?
Matcha is a finely ground green tea powder from Japan, made from shade-grown tea leaves from the Camellia sinensis plant. The leaves are hand-picked and slowly ground in stone mills until they turn into a velvety powder with an intense green color.
When you drink matcha, you consume the entire tea leaf – which is why matcha contains significantly more antioxidants and nutrients than regular green tea.
The difference between Matcha, green tea and coffee
Matcha contains both caffeine and the amino acid L-theanine. Together, they provide balanced energy that lasts longer than the quick "boost" from coffee. Unlike regular green tea, where you brew the leaves, with matcha you drink the whole leaf in powdered form. The result? Up to ten times more antioxidants and a fuller taste experience.
What quality of matcha should you choose?
Matcha is often divided into two grades: Ceremonial grade (the highest quality) and Culinary grade (for food and baking). For daily consumption or matcha latte, ceremonial grade matcha is recommended. The difference is clearly noticeable:
- Ceremonial: intense green color, smooth and slightly sweet taste
- Low quality: yellowish tone, bitter aftertaste and rough texture
A good matcha tastes good – soft, round and with an elegant umami note.
What does Matcha taste like?
Matcha has a unique balance of umami, sweetness and mild bitterness. The taste is reminiscent of fresh grass, nuts and sea breeze. To take the flavor to the next level:
- Use water around 80°C (not boiling) - Click for recipe for matcha latte
- Whisk with a bamboo whisk (chasen) until lightly foamy
- Try oat or almond milk for a creamy latte
A well-made matcha tastes fresh, soft and harmonious.
How much matcha per day?
For beginners, one bamboo spoon (about 2 g) per day is enough. Matcha provides a calm energy, increased focus and antioxidants – but as with everything, moderation is best. Drink in moderation to avoid too much caffeine.
Why is matcha expensive?
Matcha is a craft. The leaves are harvested by hand, only from the first spring leaves (first flush). These contain the most chlorophyll and L-theanine, which gives a richer flavor and more intense color. Later harvests produce coarser and more bitter leaves – hence the price difference. In short: Authentic ceremonial matcha is rare and requires careful work at every step.
What should you consider when buying matcha?
- Color: Clear and intense green. Avoid brown or dull shades
- Scent: Fresh, sweet and slightly grassy aroma
- Packaging: Light and airtight jar to preserve color and flavor
- Origin: Choose Japanese matcha – preferably from Uji, Nishio or Shizuoka
- Labeling: Look for "Ceremonial grade" for the best quality
Discover our Matcha collection
Explore our handpicked collection of ceremonial matcha and experience the difference for yourself.
