I have enjoyed Matcha in myriad ways across Japan. I’ve knelt on tatami mats in two-hundred-year-old tea huts in Unji while slurping whisked tea made by robed tea masters who continue the traditional Japanese tea ceremony. I’ve drunk hot or cold cans of Matcha from vending machines in Tokyo. And, on hot days, I’ve licked Matcha ice cream dispensed into cones from soft-serve machines in Kyoto.

Matcha has found a new audience, with American tea drinkers intrigued by its health benefits but baffled about how to make it. Should it be whisked, steeped, stirred, or frothed into a latte? Can it be added to a fruit shake or baked goods? The answer to all the questions is yes!

What is Matcha?

Matcha is a superior green tea that has been finely ground into a powder. The best grades come from Japan, where tea bushes are covered with mats and subjected to 95% darkness for up to three weeks before harvest. This stress intensifies the chlorophyll and forces the amino acid L-theanine up from the roots. The young leaves are plucked only in the spring, and the plants rest until the following year’s harvest.

The freshly picked leaves are immediately steamed to prevent oxidation. Then, the veins and stems are removed using sophisticated machinery. After drying, these prepared leaves, called tencha, are stored in refrigerated rooms until milled into a powdered form.

What are the health benefits of Matcha?

Matcha is a superhero of green teas because of its high catechin content. Of all the catechins in the plant kingdom, the one with the most potent antioxidant effect is epigallocatechin gallate (EGCG), a high concentration of which is found in green tea. A diet incorporating foods rich in antioxidants may prevent or delay the damage free radicals cause to the human body’s cells.

The other unique health benefit of Matcha is the amino acid L-theanine, which originates in the roots of the tea bush and is transferred to the leaves during the shading process. L-theanine seems to increase the brain’s alpha wave activity and is associated with a state of wakeful relaxation, alertness, and concentration without the edge of anxiety.

What is the taste of Matcha?

Matcha has a much more robust, grassy flavor than brewed green tea, but the caffeine content—about 50 mg per serving—is similar. On first taste, you may react adversely to the tea’s bitterness. That’s why many trendy matcha drinks are often loaded with added sugars, diminishing the health benefits.

What grade should I buy?

The two most common grades of Matcha are culinary and ceremonial. The price difference between the two can be considerable. Start with a culinary-grade Matcha that can be incorporated into health shakes, lattes, confections, or water bottles.

Ceremonial-grade Matcha is best enjoyed when whisked using the traditional method. You should invest in a wooden Matcha scoop, a bamboo whisk, and a Matcha bowl, which can often be purchased as a set.

How do I prepare Matcha?

You can make a healthy Matcha drink at home. Place a teaspoon of Matcha powder in a bowl or large mug, then add 2 to 3 ounces of hot water, around 165° F. Whisk until frothy, then add more water to dilute to your preferred strength.

I often add a teaspoonful to a 16-oz water bottle to energize my morning. Because I am consuming tea leaves suspended in water, I receive a high dose of antioxidants and caffeine. Matcha can also add a healthy boost to fruit smoothies, protein shakes, or overnight oats. Creative bakers like to lightly dust freshly baked muffins, cakes, or cookies with a bit of Matcha combined with confectioner’s sugar to create an emerald-green topping.

Tips on storing Matcha

This delicate green tea is prone to oxidation when exposed to air. Store it in an airtight container in a refrigerator, and avoid buying more tea than you will consume in 60 days.

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This article by Bruce Richardson first appeared in the September 2024 edition of TeaTime magazine.