What is Matcha? A Beginner's Guide
Matcha, the green stuff. You might have seen it in a coffee shop or followed an influencer who recommends it. But what exactly is matcha? And why is everyone suddenly so enthusiastic about it?
Where does matcha come from?
Matcha originates from China , was further developed in Japan and has been an important part of traditional Japanese cuisine for centuries.
Tea ceremony. Today, it's used worldwide for many purposes, both for consumption and for skin care.
What exactly is matcha?
Matcha is a fine, bright green powder made from specially grown and processed green tea leaves. Unlike regular green tea, where the leaves are steeped and then discarded, matcha grinds the entire leaf into a fine powder that is dissolved in water. This results in a much more concentrated flavor and a higher nutrient content. The leaves from which matcha is made are shade-grown. This means that the tea bushes are covered with straw mats a few weeks before harvest, which blocks out about 90% of the sun. Because a tea bush needs sun to grow, the leaves produce extra chlorophyll to absorb all the remaining sunlight. This creates that intense green color and gives them a unique, earthy, and mild, umami-rich flavor. After harvest, the leaves are steamed, dried, and the stems and veins are removed. What remains is called tencha , and it is ground into a powder.
What's in matcha?
Matcha is packed with beneficial nutrients. Think of:
- Antioxidants (especially catechins such as EGCG)
- L-theanine (helps with relaxation and focus)
- Caffeine (for a mild, long-lasting energy boost without the jiggers)
- Vitamins A, B, C, E and K
By drinking the tea powder instead of just the tea leaf infusion, you get much more of all those healthy nutrients.
What does matcha taste like?
In the Western world, we recognize the flavors sweet, sour, salty, and bitter. In Asia, they also recognize the flavor umami. Matcha tastes slightly grassy and earthy, with a subtle sweetness if you use good quality. This flavor can take some getting used to at first. Not a matcha fan at first sip? Instead of water, try combining it with coconut milk or another (plant-based) milk for a truly enjoyable experience.
Is all matcha the same?
No, there's ceremonial matcha (high-quality, perfect for the connoisseur), premium quality (for matcha lattes, cocktails, etc.), and culinary matcha (a bit coarser, ideal for cooking and baking). The lower the quality, the more bitter and less flavorful the matcha will be. Want to learn more about the different grades of matcha? Then read Blog 9 .
Curious? Order a can of ceremonial matcha and try it yourself—you'll be amazed at how much energy (and zen) you'll get from it.