What even is matcha?
Everything you need to know about matcha and how it can benefit you.
Matcha 101
Finely ground green tea in a powder form, with a unique growing process and centuries-old culture. Here’s the simple guide to what matcha is, how it’s made and where its story leads.
First things first: what actually is matcha?
Matcha (noun, pronounced roughly “mah-cha”): finely ground green tea powder.
How do we get from leaf to latte?
1. SHADED BEFORE HARVEST
Before harvest, the green tea plants are shaded from direct sunlight for 14+ days. Simply put, this sends the plant into survival mode, so it over-produces elements like caffeine and chlorophyll (hence the vibrant green colour!)
2. HARVEST
Tea farmers carefully harvest the leaves from the top of the plant, known to be the most nutrient- and flavour-rich. These are picked in the ‘first flush’ (the first spring harvest) and the ‘second flush’ (the early summer harvest that follows).
3. PREPARED AS TENCHA
After harvest, the tea leaves are steamed, dried and de-stemmed to become tencha (noun, pronounced “TEN-cha”), the leaf used to make matcha.
4. GROUND INTO MATCHA
Tencha is ground into a fine green powder. That powder is matcha.
5. ENJOYMENT
With many teas, the leaves are steeped and then removed before drinking. Matcha works differently. It’s whisked into water or milk, so the ground leaf stays in the drink. That’s why so many people love matcha: the distinct flavour and the full benefits of the leaf.
A story shared by China and Japan
The story of matcha connects China and Japan. The Asian Art Museum explains that the practice of drinking powdered green tea was introduced to Japan from China in the 12th century, and credits Zen Buddhist priest Eisai with bringing the practice to Japan.
Over time, powdered tea became part of Zen monastic life and helped shape chanoyu, the Japanese tradition of preparing and serving tea. Today, that same centuries-old practice inspires matcha enjoyed around the world.
What does matcha taste like?
Matcha has a distinctive flavour that’s often described as smooth, subtly sweet and umami. Think rich and rounded, with a gentle savoury finish.
Matcha, in a few words
Shade growing: growing tea under shade before harvest.
Umami: (noun, pronounced “oo-MAH-mee”): the culinary crossroads, also dubbed the 5th basic taste - the point where savory, richness, and pure sweet satisfaction overlap in a rounded taste often used to describe matcha.
Ceremonial grade: the highest grade of matcha, made from the youngest, most tender leaves and traditionally enjoyed whisked with just water. Expect a vibrant green colour and a smooth, naturally sweet taste. The term isn’t formally regulated, so colour is a good clue: the brighter the green, the better the quality tends to be.
Culinary grade: made from later-harvest leaves, with a bolder, slightly more bitter flavour and a duller, olive-green colour. That stronger taste is what makes it ideal for baking, smoothies and recipes where matcha is mixed with other ingredients.
Make it your matcha
There’s more than one way to make matcha part of your day, so explore our range. Not sure where to start? Take our quick five-question quiz to meet your match(a) or try one of our delicious recipes.