Matcha

What is Matcha?

Matcha is a finely ground powder made from specially grown green tea leaves. Unlike regular green tea, where the leaves are steeped and removed, matcha is consumed in its entirety, allowing you to take in a higher concentration of its beneficial nutrients.

The tea plant used for matcha is shaded before harvest, which increases its chlorophyll and amino acid content. This shading process gives matcha its vibrant green colour, smooth taste, and rich nutritional profile.

What are the benefits of Matcha?

Energy and focus

Matcha contains caffeine, but unlike coffee it is paired with an amino acid called L-theanine, which promotes calm alertness without the jittery side effects you might find with drinking coffee.

This combination is why Zen monks used matcha to stay awake and focused during long meditation sessions.

Antioxidant protection

The rich green colour of high quality matcha comes from chlorophyll and other antioxidants, which help protect the body from oxidative stress. These compounds are linked to healthy ageing and reduced risk of chronic disease.

Brain health

Research suggests matcha may support healthy brain chemistry by influencing dopamine and serotonin levels. This could explain its role in promoting both concentration and a stable mood.

How to recognise high quality Matcha

Origin

The best matcha typically comes from Japan, especially from regions such as Uji, Yame, Shizuoka, and Kagoshima.

Colour

High grade matcha is a vibrant, bright green. A yellowish or dull shade usually indicates a lower quality product or one that has oxidised.

Aroma

Fresh matcha has a grassy, slightly sweet fragrance. A stale or absent aroma may signal poor storage or a low quality batch.

Texture

Superior matcha feels silky and fine, almost like talcum powder. A coarse or gritty feel suggests lower grade processing.

Taste

Good matcha strikes a balance between mild bitterness and natural sweetness. If the bitterness is harsh, it is likely from older, sun exposed leaves.

Matcha grades explained

Ceremonial grade

Made from the first harvest of young leaves, this type is best enjoyed plain as a tea. It has a delicate flavour and fine texture.

Culinary grade

Made from later harvests and older leaves, culinary matcha is more bitter and less vibrant. It is best used in recipes where it can blend with other flavours.

The Japanese approach

In Japan, matcha is not strictly labelled ceremonial or culinary. Instead, it is judged on a sliding scale such as light, medium, or rich.

Tea masters blend batches to maintain consistent flavour, aroma, and colour.

What’s the finger test?

If you are unsure of your matcha’s quality, try the finger test:

Place a small amount on a white surface.

Rub with your finger.

High quality matcha will spread smoothly and evenly, while lower quality powder will appear clumpy or uneven.

Proper storage

Matcha should be stored in an airtight container, away from light, heat, and moisture. Refrigeration can help preserve freshness if the container is sealed well. Look for production dates and aim to consume matcha within one to two years for best quality.