Matcha is a finely ground powdered green tea from Japan. Unlike steeped tea, where the leaves are removed, matcha is whisked into water, so you enjoy the whole leaf. Here is what makes it different and how to choose one you will love.
How matcha is made
Matcha starts in the tea field. Several weeks before harvest, the tea plants are shaded from direct sunlight. Shading slows growth and encourages the deep green colour and savoury, umami-rich flavour that matcha is known for.
After picking, the leaves are steamed to preserve their colour, then dried. Stems and veins are removed, leaving a leaf material called tencha. Tencha is then ground very finely, traditionally with granite stone mills, into the silky powder we know as matcha.
What does matcha taste like?
Good matcha balances a fresh, vegetal character with savoury umami, a gentle natural sweetness and some bitterness and astringency. The balance changes with the harvest, the cultivar, the part of the plant used and how the tea was processed. Earlier harvests and younger leaves tend to taste smoother and sweeter; later harvests tend to be bolder and more bitter.
Matcha vs other green teas
- You drink the whole leaf. Matcha is suspended in water rather than infused and strained.
- It is shade-grown. Most sencha is grown in full sun; matcha’s tencha leaves are shaded before harvest.
- It is whisked, not steeped. A bamboo whisk (chasen) creates a smooth, frothy drink.
How to choose matcha
- Start with how you will use it. Drinking matcha on its own calls for a smoother ceremonial or everyday grade. Lattes and baking can use a bolder culinary grade.
- Look at the colour. Fresh, high-quality matcha is usually a vivid green; dull or yellowish powder can indicate age or a later harvest.
- Check origin and harvest details. Clear information about region and harvest helps you understand what you are buying.
- Buy a size you will finish. Matcha is best enjoyed fresh once opened. See our storage guide.