Matcha is a finely ground Japanese green tea traditionally prepared by dispersing the powder into water. Unlike steeped leaf tea, the powder remains in the bowl or drink.
How matcha is made
Tea plants intended for tencha are shaded before harvest. The leaves are harvested, steamed, dried and processed into tencha, then finely milled into matcha. Shading and careful processing help develop the deep green color, aroma, umami and reduced astringency associated with high-quality matcha.
What matcha tastes like
Good matcha can taste creamy, grassy, vegetal, sweet and umami-rich, with measured bitterness and a clean finish. Origin, cultivar, harvest, milling, freshness and preparation all affect the cup.
How matcha is prepared
A traditional-style bowl often starts with about 2 grams of matcha and water below boiling. Tay Leaf’s latte method uses 4 grams with 30 grams of 160°F water so the tea remains present through milk and ice.
Matcha in modern drinks
Matcha can be served straight, over ice, as an americano, in milk drinks or with carefully measured flavors. Quality matcha should be balanced enough to drink straight and structured enough for a café menu.
Continue with the Complete Matcha Guide or shop Kyoto Teien first-harvest matcha.