The Ultimate Guide to Matcha (2024)

Perhaps the best-known type of Japanese green Tea around the world is Matcha. To some of you, it may be synonymous with Japanese Tea! However, Matcha is only a subset of Japanese Tea, and there are many others.

I see Matcha's popularity growing worldwide, in more than just the United States or Singapore. In all the countries I have traveled to the past few years, I can find Matcha in a "Matcha Latte" at a cafe or - perhaps in the desert section of your nearby supermarket in the form of "Matcha chocolate" or "Matcha ice cream."

It has spread worldwide not only because of its great taste but also because of its numerous health benefits. Several of my customers have come to our shop seeking Matcha to help with their condition, whether it may be high blood pressure, liver condition, cancer, diabetes, or others. We'll discuss the health benefits below, but why is it so healthy? We can attribute this to two key characteristics of Matcha.

First, just like other Japanese Tea, it is only steamed to preserve freshness. This manufacturing method contrasts with other teas that go through pan frying, oxidation, fermentation, or any other type of alteration. Japanese Tea preserves its most natural nutrients to the fullest. 

Secondly, its secret lies in the powdered form of this Tea. Since it's a powder form that dissolves in hot water, you can consume the leaves as a whole. Your body can absorb 100% of the nutrients in the tea leaf. This is a stark advantage over loose-leaf tea types, which only allow you to absorb roughly 30% of the nutrients it contains.

It's not only that! Some nutrients (such as fiber and specific vitamins) don't seep out efficiently through regular infusion. This powdered form allows you to absorb additional nutrients that don't dissolve in hot water. You can't enjoy these benefits in other types of green Tea.

When asked, we at Tealife recommend certain types of loose-leaf Tea over Matcha for their ease of obtaining its health benefits, but Matcha is also a fantastic health food.

So, is Matcha powder just normal Japanese tea ground into powder form? Can I buy Sencha and spin it in a food processor to get Matcha?

The answer is not really! You can, but it won't be the quality you hoped for. What you'll get is a very astringent, repulsive drink! Also, it won't meet the strict definition of Matcha.

The true Matcha is not just any powdered green tea. The term "Matcha" is a special name for a powdered green tea that uses high-quality leaves cultivated shaded from the sun.

This cultivation completes the Matcha taste by adding rich Umami and sweetness to the Tea while significantly reducing its astringency. This makes the taste enjoyable, even when consumed directly by this powdered form.

Furthermore, Matcha specifically specifies a stone mill to grind the powder slowly. This choice of tool is extremely important to avoid generating heat during the process. If the machine becomes hot, it will destroy the taste of this sensitive and delicate Tea. One stone mill can only make roughly 40g of Matcha per hour, so it's no wonder proper Matcha tends to be expensive!

As you can see, yes, the definition of Matcha is indeed particular. The term Matcha is commonly misused even in Japan. It is said that only about 40% of Tea using the name Matcha are truly Matcha by this traditional definition. They may be using green tea leaves that go through shorter shading periods or even no shading periods. Furthermore, the chances of coming across a genuine matcha will be even smaller outside of Japan.

The name "Matcha" in Japanese directly translates to "ground tea". If you take the definition of the name, it may sound like it covers a very broad range of ground tea. So it's easy to interpret anything that's a grounded form of Tea as Matcha. However, as we discussed above, there is a very strict and proper methodology for making what can be labeled as a true Matcha, and I will say that the difference in quality is stark.

If you're looking for the authentic taste of Matcha, make sure you look out for the differences and buy from a source you trust.

What does Matcha taste like?

If you've tried pure Matcha at Starbucks and feel you know the taste, you should try again elsewhere! That one's more of a "matcha-like" drink rather than an actual matcha.

The actual Matcha is rich and creamy, with an abundance of sweetness and Umami - but also with bitter and astringent tastes mixed in a pleasant masterpiece. In its traditional form, Matcha is a highly thick and strong drink. A standard preparation for Matcha uses only 60 or 70 ml (2 to 2.4 oz) of water. (And even this is called the "thin tea" preparation!) Think of it more as an espresso than a regular cup of blended coffee.

Matcha contains the highest level of Umami and sweetness among the Japanese green teas. Generally, the higher the grade of the Matcha, the higher the Umami and the lower the astringency. The differences will be shown in the price tags.

Similar to Gyokuro, it also has a distinct aroma similar to seaweed called "Ooika" or "Kabuseka."

With regards to taste, there's also a spectrum of taste notes. When we talk to our customers about the taste of Matcha, we keep it simple by categorizing them into "vegetal" or "floral" taste notes.

The preparation of Matcha also has a huge impact on its taste. Preparing Matcha is different from other teas - it's not just a matter of mixing hot Tea with the Matcha powder.

Contrary to common perception, Matcha powder does not dissolve easily in hot water. It doesn't melt into the water like a sachet of a drink.

The "Chasen" - which is a bamboo whisk specialized for mixing Matcha - is used to properly mix the Matcha powder with water so no lumps will remain. Not only does it help dissolve the Tea in the water, but a proper whisking technique will generate a thick creamy layer of delicious froth, which makes the Matcha taste mild and pleasant and gives it texture.

Not many have actually tried the traditional Japanese Matcha, and it's a great experience you can't miss.

As touched on above, the thing about Matcha that makes it so healthy - even compared to other Japanese green Tea - is the fact that you directly consume the powder itself!

The standard infusion method of green tea leaves extracts only 30% of the nutrients in the leaves. Matcha, on the other hand, allows 100% of the nutrients to be consumed because you're directly drinking the tea leaves dissolved in water.

What are the types of nutrients consumed?

Although many nutrients in Matcha provide great health benefits, the key nutrient may be a type of polyphenol called catechin. Catechin performs as a fantastic antioxidant, ten times or more the effectiveness of Vitamin C or E! On top of this, it is known to reduce blood cholesterol, reduce body fat, and inhibit high blood pressure. It has an anti-hyperglycemic effect and even prevents tooth decay and bad breath.

Additionally, catechin enhances the body's absorption of vitamin C - which is also found in Matcha. This allows for the health benefits of vitamin C to be maximized, which include helping the maintenance of skin, acting as an antioxidant, and enhancing the immune system of your body.

Among the different types of catechins, one type has been studied extensively for its potential to help reduce the risk of several chronic diseases. You may have heard of "EGCG," which is short for Epigallocatechin Gallate. This specific type of catechin is abundant in Japanese Tea, including Matcha, and has been shown to help in several conditions. We dive into the details of EGCG here.

However - Matcha's health benefits do not end with Catechins. Because it is directly consumed, nutrients that are not extracted from normal green Tea can be consumed as well.

These include dietary fiber, beta-carotene (also an antioxidant), chlorophyll (effective for maintaining the intestinal environment) vitamin E, and other minerals such as copper, zinc, manganese.

Matcha is indeed a magical health drink.

You will find different types of green tea powder in the market, which are different from Matcha.

For example, Sencha ground into powder is called "Funmatsu Ryokucha." "Funmatsu Ryokucha" directly translates to "Powdered Green Tea" in Japanese. This should not be confused with Matcha as the taste and prices drastically differ. Sencha leaves do not go through the shading from the sun, so they will not be nearly as rich in Umami.

Proper Matcha, on the other hand, is produced from what is called "Tencha." "Tencha" are shaded from the sun before harvest. This is extremely difficult to produce in mass, hence a part of the reason for the expensive price tag.

Nowadays, the term Matcha has been commonly misused, and you may pick up a product that says Matcha but actually isn't.

If you come across a Matcha that is seemingly very inexpensive, chances are the Matcha is not made from "Tencha" and may actually be a "Funmatsu Ryokucha" or something else.

* Update

We recently built a video to introduce a great tip to make a delicous cup of Usucha Matcha, so make sure you take a look!

A "Chasen", or a bamboo whisk, is an essential tool to fully enjoy the delicacy of Matcha.

Use the Chasen to mix the hot water with the Matcha quickly and create a creamy, thick layer of savory froth.

There are 2 ways to enjoy Matcha. The Koicha and the Usucha.

Koicha is when the amount of tea powder is high, and you enjoy it as a thick and rich tea. You typically would do this for high quality matcha. You can read about how to make Koicha here.

Usucha is the more typical way of enjoying Matcha. To prepare Usucha, use more water than Koicha. The details on how to make delicious Usucha can be found here.

Other than this, cold Matcha on Ice is a good, refreshing way of serving Matcha.

Preparing Matcha at 80-90 degrees Celsius is the ideal temperature. If it's too hot - the astringent and bitter taste of the catechin will be produced too much.

However, lower temperatures of 50-60 degrees Celsius (the temperature you would prepare Gyokuro or Kabuse-cha) are not recommended either. This is because when you whisk the Tea, the Tea's temperature will drop, and by the time you drink, the Matcha will not be hot.

The hotter the Matcha is, the better aroma and the thick creamy bubbles you can make. Therefore, balancing at around 70-80 degrees is the best.

There are many areas in Japan that produce exemplary Matcha. However, if I were to be asked where the most famous area is, I would invariably say it is the Kyoto area of Japan. The Matcha produced here is called Uji Matcha.

Kyoto has always been dominant in Japan's National tea competition in the Matcha category. Marukyu Koyamaen from Uji, a great partner of ours, won the Minister of Agriculture, Forestry, and Fishery award (the number one Matcha award) most recently in 2020. They have won it 30 times in the past as well. Additionally, the "Area award" (which goes to the overall quality of the producers of the area) in the Matcha category has been dominated by areas of Kyoto.

However, it is not to say that other areas are not relevant. There are also fantastic Matchas made in areas such as Nishio, Yame, and Shizuoka, among others!

While you may have had Matcha tasting drinks or food before, you may have never experienced authentic Matcha prepared properly with the rich foam produced from the Chasen.

If not, try taking a look at our selection of Matcha. It's a great experience you should definitely try!

There are Matcha products that indicate a longer shelf life. 1-year shelf lives are almost common, and I've seen a product that indicates as long as a 2-year "best by" date in a supermarket in Singapore! This is not possible for a high-quality Matcha. Expect this to be a product with low-quality standards for their Matcha.

Once you've opened the pack, try to use the Matcha powder within 2 weeks. The quality of Matcha declines rapidly after you open the pack or the can.

Of course, this is based on proper storing conditions as well. If you have an air-tight can, you can use the refrigerator. (When opening the pack, make sure you return to room temperature before doing so. This prevents the condensation from building and affecting the Tea)

If your Matcha can's lid can close air-tightly (like these Maryukyu Koyamaen Matcha products), you can store them in the refrigerator.

One indicator of Matcha is the color. Try to find the Matcha powder with a vivid, vibrant green. The color will turn dull as it reduces in quality.

However, this indicator is not fool proof. Sometimes you find Matcha with less suitable color but with much better taste. So, use this only as a guideline.

I have a blog post on identifying quality of Matcha which you can refer to as well.

More Matcha FAQs can be found here.