Matcha: Everything You Need to Know About Japanese Powdered Tea

Matcha has been a phenomenon in recent years. The green powder appears in cafes, in supermarkets, in dessert recipes, and on Instagram. But what exactly is matcha? How does it differ from regular green tea? And why do you pay significantly more for good matcha than for a sachet from the store?

This guide will answer all your questions — from the origins of matcha through preparation methods to tips on how to choose it correctly.

What is matcha?

Matcha is finely ground green tea. Unlike other teas, where you simply steep the leaf and then discard it, when preparing matcha you consume the entire tea leaf — in the form of a powder that you whisk with hot water.

The word "matcha" (抹茶) consists of two characters: matsu (to grind, to rub) and cha (tea). Literally, it means "ground tea".

Where did it come from?

Matcha originated in China, where powdered tea was consumed during the Tang Dynasty (7th–10th centuries). A monk named Eisai brought it to Japan in the 12th century. However, the Japanese brought matcha culture to perfection — the famous tea ceremony chanoyu was created, and special tea plant varieties for matcha production were developed.

Today, the most prestigious areas for matcha cultivation are Uji (Kyoto Prefecture), Nishio (Aichi Prefecture), and Yame (Fukuoka Prefecture).

How is matcha made?

The production of matcha is a lengthy and costly process — which is why quality matcha is relatively expensive.

1. Shading: About 3–4 weeks before harvest, tea bushes on shaded plantations are covered with special fabric or bamboo shade nets. This limits light exposure, which increases the content of chlorophyll (why matcha is so vibrantly green) and L-theanine (responsible for umami flavor and a calming effect).

2. Harvest: Only the finest, top leaves are picked — so-called tencha (天茶). Harvesting is done by hand or mechanically, but always with great care.

3. Steam processing: The leaves are immediately processed with steam after harvest to stop oxidation and preserve the green color.

4. Drying and cleaning: The leaves are dried and rid of stems and veins — the resulting product is called tencha.

5. Grinding: Tencha is ground on stone mills (traditionally granite) into a fine powder. One mill produces approximately 40 grams of matcha per hour — which is why production is so costly.

Types of matcha: Ceremonial vs. Culinary grade

You will encounter mainly two categories of matcha on the market:

Ceremonial Grade

The highest quality, intended for the preparation of traditional tea. It comes from the third or fourth harvest, from the finest leaves. The color is vibrantly green, the flavor is sweet with deep umami and minimal bitterness.

When to use: Preparing traditional matcha whisked in a bowl (chawan), drinking without added sugar or milk.

Culinary Grade

Intended for cooking, baking, and matcha latte preparation. It comes from later harvests; the flavor is more pronounced and slightly bitter — but you won't notice this when mixed with milk or sugar. It is more affordably priced.

When to use: Matcha latte, smoothies, cookies, cakes, ice cream, tiramisu.

How to prepare a matcha cup step by step

What you'll need:

For preparation, you'll need a traditional matcha bowl (chawan) or another deep bowl, a bamboo whisk (chasen) for proper frothing, a bamboo spoon (chashaku) or tea spoon, quality matcha powder, and hot water (80 °C — not boiling).

Steps:

1. Preheat the bowl with hot water, then pour out the water and dry the bowl.

2. Sift 1–2 teaspoons of matcha through a fine sieve directly into the bowl. Sifting is important — you'll get rid of lumps.

3. Add 60–80 ml of water at a temperature of 75–80 °C. Never boiling — it would ruin the flavor and nutritional value.

4. Whisk with the chasen in a "W" or "M" motion — quickly and vigorously, without circular movements. The goal is a thick, silky froth on the surface.

5. Drink immediately.

Variation: Matcha latte

Prepare a stronger matcha base (1–1.5 teaspoons in 50 ml of water), add frothed milk (cow's, oat, almond). It also tastes great served cold with ice.

Why is matcha so healthy?

Matcha is concentrated — you drink the entire leaf, not just the infusion. This means higher content of active compounds. It contains L-theanine (the amino acid responsible for calm alertness, unlike the nervous stimulation from coffee), EGCG — epigallocatechin gallate (a powerful antioxidant from the catechin group), chlorophyll (with antioxidative properties), and caffeine (which, in combination with L-theanine, provides gentler and longer-lasting energy without "crashes").

Research suggests positive effects of matcha on concentration, memory, digestion, and cardiovascular health. It's not a cure-all, but regular drinking is part of a healthy lifestyle.

How to choose good matcha

When selecting matcha, pay attention to these criteria:

Quality matcha must be vibrantly and clearly green — a yellowish or brownish color signals aging or low quality. The origin should be from Japan, ideally from the Uji, Nishio, or Yame regions. Packaging is important, because light and air are enemies of matcha — look for hermetically sealed, dark, or metal packaging. The composition should contain a single ingredient: ground green tea (tencha) and nothing else. As for price, ceremonial grade typically ranges from 300–600 CZK for 30–40 grams — you won't get real matcha quality for a few dozen crowns.

Conclusion

Matcha is not just a fashion fad — it's a thousand-year-old tradition in modern garb. Whether you drink it in a traditional bowl during a quiet morning, or as a latte on the go, quality is key. Good matcha will reward you with sweet umami flavor, gentle energy, and a sense of concentration without nervousness.

Matcha is not just a trend — it is a ritual of presence. From Japanese farmers to your teapot with the seal of quality from Rishe Tea: the entire range of Japanese matcha — from culinary to ceremonial grade — was selected and guaranteed by Areek and CHAJIN.