The matcha phenomenon: your complete guide to Japan's emerald-green gold

Matcha has exploded onto the global scene. From classic usucha (thin tea) served in quiet tea rooms to neon-green lattes and matcha-swirl ice cream, this vibrant powder is everywhere. Tourists are snapping up tin after tin of matcha faster than shelves can be restocked, and news stories abound of shortages in the traditional tea houses of Kyoto, as producers struggle to keep up with demand. But what exactly is matcha, and why does it command such a high price and deep fascination?

This guide dives into the essence of authentic Japanese matcha, covering its unique journey from the tea field to your cup, how to spot the real deal, and tips for preparing it perfectly at home.

Jump to:

What is matcha exactly? Matcha vs green tea

Is "ceremonial grade matcha" really a thing?

Where is matcha grown in Japan?

How to make a cup of matcha

Health benefits of matcha

How to enjoy matcha other than as a tea

The matcha experience in Japan

Matcha FAQ

The world is going crazy for matcha, leading to shortages in Japan

What makes matcha matcha? Matcha vs green tea

All matcha is green tea, but not all green tea is matcha. The differences lie in two critical processes: shading and grinding.

1. The power of the shade

The first and most important step that defines matcha is shading. About three to four weeks before the first harvest of the year (ichibancha), the tea bushes are covered with bamboo or black mesh screens.

• Chlorophyll boost: Denied sunlight, the tea plant frantically produces extra chlorophyll to compensate, resulting in a tea leaf that is richer in colour, flavour, and nutrients. This process gives matcha its characteristic vibrant emerald-green hue.

• Umami and L-Theanine: Shading forces the amino acids in the leaves (including L-Theanine) to remain high. L-Theanine is responsible for the unique, savoury, and complex flavour known as umami, as well as the feeling of "calm focus" associated with drinking matcha.

The shaded leaves that are harvested are then steamed and dried.

2. From tencha to powder

After drying, the leaves intended for matcha go through a meticulous process:

1. De-stemming and de-veining: Unlike other green teas, the stems and veins are removed from the dried leaf. This purified leaf material is called tencha (碾茶). Tencha itself is rarely consumed; it is the raw material for matcha.

2. Stone-grinding: The tencha is then slowly ground using large granite stone mills (ishiusu). This process is slow—a mill can only grind about 30–40 grams of matcha per hour—which contributes significantly to its cost. The slow, gentle grinding prevents heat buildup, preserving the tea's delicate colour, aroma, and nutrients.

Because you consume the entire powdered leaf, matcha delivers a more concentrated boost of antioxidants, vitamins, and caffeine compared to steeped green tea.

Navigating the grades: The truth about "ceremonial" matcha

You're on your long-awaited trip to Japan and are determined to fill your suitcase with matcha, imagining all the smoothies and cookies you'll be able to make when you get home. But now, you're standing, surrounded by other matcha-hungry tourists, staring at a shelf and wondering which of the numerous products on offer you should invest in. This is perhaps the most confusing aspect for new consumers. Maybe you should pay more and get the "ceremonial grade" matcha? What's the difference between it and the cheaper version anyway? Here's the clarification you need:

The marketing term vs the quality reality

The term "ceremonial grade" is a marketing term - you won't find it used as an official grading classification by traditional tea farms in Japan. However, the quality standard that this term represents is absolutely real and essential if you want to drink the tea straight.

As a rule of thumb: ignore any labels claiming "ceremonial" grade and focus on colour and price. If the powder isn't a brilliant, fresh green, or if the price seems too good to be true for genuine Japanese matcha, it is likely best suited only for mixing. On the other hand, if you only intend to use your matcha in baked goods, don't pay more than you have to: culinary matcha is more than adequate and the delicate flavour and health benefits of high-quality matcha will be destroyed by baking anyway.

Want to get up close and personal with matcha? Here are the main growing regions in Japan

While matcha is grown in several areas, three regions are world-famous for their quality:

• Uji (Kyoto Prefecture): Often considered the birthplace of high-quality Japanese tea, Uji is revered for producing the highest grades of matcha and gyokuro (a type of shaded loose-leaf tea).

• Shizuoka Prefecture: Historically the largest tea-producing region in Japan, known for a wide range of teas, including excellent quality matcha.

• Kagoshima Prefecture: Located in the south, this region has gained significant recognition for its consistent quality, often benefiting from earlier harvests and fertile volcanic soil.

The art of preparation: whisking your perfect bowl

Matcha is unique because you are dissolving the powder, not steeping a bag or leaves. This requires a specific set of tools and technique to create the signature frothy layer.

Essential tools

You really only need three items for the perfect bowl:

1. Matcha bowl (Chawan): A wide bowl is necessary to allow for effective whisking. The wide mouth also helps the tea cool to a drinkable temperature faster.

2. Bamboo whisk (Chasen): This is non-negotiable. Its fine bamboo tines are essential for quickly aerating the tea, dissolving the fine powder, and creating the necessary foam.

3. Sifter: High-quality matcha is very fine, but it easily clumps. A small sieve or sifter is key to breaking up any lumps before adding water, ensuring a smooth result.

Step-by-Step Instructions for usucha (thin tea)

1. Sift the matcha: Sift 1 to 2 teaspoons (about 2 grams) of matcha directly into your bowl. This step is critical for a smooth cup.

2. Use the right water: Heat fresh, filtered water to around 175∘F (80∘C). Water that is too hot will "cook" the delicate flavour notes and cause bitterness.

3. Add water: Pour about 2 to 3 ounces (60−90ml) of the hot water into the bowl.

4. Whisk vigorously: Hold the bowl firmly and whisk rapidly in a quick "W" or "M" motion for about 15–30 seconds. Focus on moving your wrist, not your arm. The goal is a uniform liquid topped with a fine, dense layer of tiny bubbles (foam).

5. Enjoy immediately: Sip directly from the bowl.

Matcha's unique benefits

Aside from the taste (which would appear to be very much love-it-or-despise-it), one of the reasons matcha has captivated the world is its distinct physical and mental effect. Unlike the sometimes jittery feeling associated with coffee, matcha offers a feeling of sustained, calm energy.

This is thanks to two key components:

• Caffeine: Yes, matcha has caffeine, often more than a steeped cup of regular green tea, because you consume the whole leaf.

• L-Theanine: This is the game-changer. L-Theanine is an amino acid that works synergistically with caffeine. It crosses the blood-brain barrier and is believed to promote the production of alpha brain waves, which are associated with a relaxed, focused, and alert mental state.

Drinking matcha is often described as feeling energized without the anxiety - the perfect fuel for a focused, productive day.

Modern ways to enjoy matcha

While drinking traditional straight matcha is the best way to experience its purity and quality, its unique flavour profile makes it an incredibly versatile ingredient. This versatility is what truly powered the "matcha phenomenon."

1. Matcha Latte (usually referred to as matcha au lait in Japan)

The most popular modern usage. Whisk the matcha powder with a small amount of hot water first to create a paste (or a small amount of usucha), then slowly add warmed milk (dairy or non-dairy) and sweeten to taste. Iced matcha lattes are especially refreshing in the summer.

2. Matcha in desserts

The slight bitterness and intense green colour of good matcha are excellent for cutting through the richness of dairy and sugar.

• Ice cream and gelato: Creates a deep, earthy flavour and a striking colour.

• Baked goods: Used in everything from cookies and cakes to the famous green tea Kit Kats.

• Puddings and parfaits: Often layered with sweet red bean paste (anko) and mochi.

3. Culinary use

Matcha can be incorporated into savoury dishes, too. A sprinkle of high-quality, vibrant matcha can be dusted over tempura, stirred into salt as a dipping condiment, or even mixed into soba noodles.

The tourist's guide: the matcha experience in Japan

A trip to Japan offers countless opportunities to engage with matcha's rich culture.

• Attend a tea ceremony (Chanoyu): Participating in a formal tea ceremony is a profound cultural experience. While often associated with Zen Buddhism and meticulous ritual, it is a truly moving way to appreciate the tea's history. Look for opportunities in cultural centers, temples (especially in Kyoto and Uji), or specialised tea rooms.

• Casual tea houses (Saryo): Many tea houses offer a simpler matcha experience where you can enjoy a perfect bowl of tea alongside beautiful wagashi (traditional Japanese sweets), often overlooking a serene garden.

• Visit a tea farm: In regions like Uji or Shizuoka, you can sometimes tour tea fields, learn about the shading process firsthand, and participate in a tasting comparison of various grades.

FAQ

What is matcha? Is matcha and green tea the same?

No, but they come from the same plant, Camellia sinensis. Matcha is the powdered form of leaves from this plant that have been cultivated in the shade for several weeks. When you drink a cup of matcha, you are consuming the whole, powdered leaf. When you drink a cup of green tea, you are drinking the extract of the leaves but you don't consume the actual leaf.

Why is matcha good for you?

Matcha is extremely rich in antioxidants, especially EGCG (Epigallocatechin Gallate), which helps combat cell damage and supports overall health. Because you consume the entire powdered leaf, matcha delivers more vitamins, minerals, and dietary fibre than regular steeped green tea. Studies also suggest that compounds in green tea and matcha may help protect the liver and support heart health by lowering "bad" cholesterol.

Is matcha good for weight loss?

Matcha can be beneficial in weight loss but is not a magic solution on its own. The potential for weight loss comes from matcha's compounds: the catechins (especially EGCG) in matcha have been linked to thermogenesis (increasing the rate at which your body burns calories) and fat oxidation. Some small studies indicate that consuming matcha before moderate exercise, such as brisk walking, can significantly increase fat burning during the activity.*

What matcha does Starbucks use?

Starbucks uses a sweetened matcha powder blend in its beverages. The matcha powder blend used by the chain is combined with sugar (and sometimes other flavourings like vanilla) before it is mixed into your drink. The quality is typically considered a culinary-grade tea, which is designed to be mixed into other ingredients rather than drunk straight.

Matcha vs coffee: Which is better?

Both contain caffeine for an energy boost. However, matcha contains L-Theanine: this unique amino acid promotes a state of calm alertness and sustained focus. It works with the caffeine to provide energy without the typical jitters or crash associated with coffee.

*Disclaimer: Matcha is a supplement, not a cure. The information presented here regarding weight loss and health benefits is based on scientific studies and anecdotal evidence. Matcha should not be used as a primary weight loss solution. Always consult with a qualified healthcare professional, registered dietitian, or doctor before making significant changes to your diet, starting any supplement regimen, or seeking treatment for any health condition. Weight loss requires a holistic approach that includes diet, exercise, and lifestyle changes

And now you've definitely earned yourself a cup of green goodness! How do you like your matcha? Maybe you have a favourite matcha recipe? Let us know in the comments!