Matcha is green tea in powder form. The tea leaves are stone-ground into a fine powder, and when you drink it, you’re consuming the entire leaf — not just water steeped through leaves.
What Makes Matcha Different
With regular green tea, you steep leaves in hot water and discard them. With matcha, you whisk the powder directly into water and drink the whole thing. This means:
- Stronger flavor — More concentrated taste, ranging from grassy to creamy
- More caffeine — Roughly 70mg per serving vs. 30-50mg for regular green tea
- More nutrients — You get all the antioxidants and amino acids in the leaf
How It’s Made
Matcha production is specific and labor-intensive:
- Shading — Tea plants are covered for 3-4 weeks before harvest, which boosts chlorophyll (green color) and L-theanine (the calming amino acid)
- Harvesting — Only the youngest, most tender leaves are picked
- Steaming — Leaves are steamed to stop oxidation
- Drying and deveining — Stems and veins are removed
- Stone grinding — The remaining leaf (called tencha) is slowly ground into powder
The slow stone-grinding matters. It keeps the powder cool and preserves flavor. Fast grinding generates heat and damages the tea.
Where It Comes From
Most quality matcha comes from Japan, particularly:
- Uji (Kyoto) — The most famous region, producing matcha since the 1100s
- Nishio (Aichi) — Large-scale producer with consistent quality
- Kagoshima — Southern Japan, newer but increasingly respected
China also produces matcha, often at lower price points. Quality varies widely.
Why People Drink It
People come to matcha for different reasons:
- Sustained energy — The caffeine combined with L-theanine provides alertness without jitters
- Flavor — Good matcha has a unique umami-rich taste
- Ritual — The preparation process can be meditative
- Health — High in antioxidants (catechins) and other compounds