What is matcha?
Matcha is a finely ground powder made from specially grown green tea leaves. It is whisked into hot water rather than steeped, so you drink the whole leaf, giving a rich, vibrant green tea.
Matcha comes from tea plants that are shaded for about three to four weeks before harvest. This increases chlorophyll, giving the leaves a deep green color, and boosts L-theanine, which adds a sweet, savory taste called umami. The leaves are steamed, dried, stripped of stems and veins and slowly ground between stone mills.
Matcha is central to the Japanese tea ceremony, called chanoyu or sadō, in which it is prepared with a bamboo whisk called a chasen. The town of Uji near Kyoto is one of the most famous matcha-producing areas. Because the whole leaf is consumed, matcha contains more caffeine than regular green tea.
A global trend
Matcha has become hugely popular worldwide in lattes, desserts, ice cream and baked goods. Demand surged so much in 2024 and 2025 that some Japanese producers limited sales because of shortages of high-quality matcha.
Did You Know?
Ceremonial-grade matcha is used for traditional tea, while culinary-grade matcha is cheaper and meant for cooking and baking.