Matcha

What is Matcha

Matcha is a powdered green tea made from shade-grown leaves that are finely ground. Unlike other teas, the entire leaf is consumed, resulting in a more concentrated flavor and texture.

Flavor Profile

• Full body - Smooth and dense
• Umami notes - Savory, rich, and slightly sweet
• Low bitterness - When prepared properly

Processing

• Shade-growing - Tea plants are covered before harvest, increasing chlorophyll and amino acids. This step is essential for producing high-quality matcha
• Steaming - Stops oxidation and preserves freshness
• Drying - Leaves are processed into tencha (shade-grown leaves dried without rolling, with stems and veins removed for grinding)
• Grinding - Stone-ground into a fine powder

Regions

• Japan - Primary producer of matcha, especially regions such as Uji, Nishio, and Shizuoka

How to Prepare

• Whisking - Mixed with hot water using a whisk until smooth
• Lower temperature (160–170°F / 70–75°C) - Preserves sweetness and prevents bitterness
• Sifting (optional) - Helps create a smoother texture

Preparation Styles

• Usucha (Thin Tea) - Lighter preparation with more water, smooth and balanced
• Koicha (Thick Tea) - Thicker preparation using more matcha, rich and concentrated, requires high-quality ceremonial grade

Grades of Matcha

• Ceremonial grade - Essential for drinking, especially for koicha, with smoother and more balanced flavor
• Culinary grade - Stronger flavor, suited for recipes and drinks

Next Steps

• Explore Brewing Guides
• Discover Tea Recipes

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