Matcha is a finely milled Japanese green tea made from tencha: tea leaves that are shaded before harvest, steamed, dried without rolling, refined, and ground into a powder. Unlike steeped tea, matcha is whisked into water and consumed as a suspension, so the prepared drink includes the powdered leaf.
What makes matcha different from regular green tea?
Both matcha and other true green teas come from Camellia sinensis. The difference is how the plants are cultivated, how the leaves are processed, and how the finished tea is prepared. Sencha is rolled, dried, steeped, and removed from the water. Matcha begins as tencha, is milled very finely, and remains in the drink.
How matcha is made
- Shading: Tea plants intended for tencha are covered before harvest. Reduced sunlight changes the leaf’s flavor, aroma, and composition.
- Harvesting: Producers select leaf material according to the style and quality they want to make. First-harvest matcha is valued for its refined balance, aroma, and umami.
- Steaming: Fresh leaves are steamed soon after harvest to limit oxidation.
- Drying without rolling: Unlike sencha, tencha is dried flat rather than kneaded into needles.
- Refining: Stems and larger veins are removed, and the leaf material may be sorted and blended for a consistent profile.
- Milling: Refined tencha is ground into an extremely fine powder.
Read the full process in How Is Matcha Made?
What does matcha taste like?
Good matcha can combine fresh vegetal notes, sweetness, umami, gentle bitterness, and a smooth, lingering finish. Origin, cultivar, harvest, shading, processing, blending, storage, serving ratio, and water temperature can all change what you taste.
A latte needs enough flavor to remain present through milk, while matcha served straight should be balanced and pleasant without sweetener. Our Kyoto Teien Matcha was selected to do both: it is a first-harvest blend of Uji and Kagoshima tencha, stone-milled in Kyoto.
Does matcha contain caffeine?
Yes. Matcha is made from tea leaves and naturally contains caffeine. The amount in a finished drink varies with the matcha itself and, most importantly, how many grams are used. Anyone who is sensitive to caffeine should begin with a smaller serving and consider total caffeine from all daily sources.
How to prepare matcha
For a traditional-style bowl, sift 2 g matcha, add 60 g water at about 160°F / 71°C, and whisk briskly until smooth and lightly foamy.
For a latte, our standard base is 4 g matcha with 30 g water at 160°F. Combine it with approximately 160 g cold milk for a 16 oz iced drink, or 220–240 g steamed milk for a hot latte. Adjust the matcha, milk, and sweetener to bring out the exact balance you prefer.
How to recognize good matcha
- A fresh, clean aroma rather than a dusty or stale smell
- A lively green color appropriate to its style
- A fine texture that disperses smoothly when sifted and whisked
- Balanced bitterness, sweetness, and umami
- Clear information about origin, production, and intended use
- Packaging that protects the powder from air, light, heat, and moisture
Terms such as “ceremonial grade” can be useful marketing shorthand, but they are not a universal Japanese grading system. Judge the tea by its sourcing, freshness, sensory quality, and performance in the drink you want to make.
Where to go next
Visit our Complete Matcha Guide for preparation standards, recipes, batching, troubleshooting, and café service guidance.