Matcha Tea: What It Is, Benefits, and Recipes
Matcha is a finely ground powder made from shade-grown Japanese green tea leaves. Unlike regular tea, where the leaves are steeped and removed, with matcha you consume the whole leaf in powdered form. This makes it richer in nutrients and antioxidants, while also giving it a smooth taste with natural umami notes.
What Matcha Should You Use?
For authentic flavor and quality, look for:
- First spring harvest
- Origin: Japan
- Ceremonial grade
- Stone-milled
- No additives, sweeteners, or coloring
- The color should be bright green (not dull or olive), with a soft grassy aroma and a naturally sweet finish.
Matcha benefits:
- Rich in antioxidants - Ceremonial matcha is especially high in catechins, including EGCG (epigallocatechin gallate), studied for their strong antioxidant properties.
- Calm, sustained energy - A standard serving (about 2 g) contains around 60–80 mg of caffeine. Paired with the amino acid L-theanine, this creates a smooth, balanced energy - alert, yet without jitters.
- Supports focus and clarity - The natural synergy of caffeine and L-theanine has been shown to support concentration while promoting a relaxed state of mind.
- Nutrient-dense - With stone-ground ceremonial matcha, you consume the entire leaf. This means more vitamins, minerals, chlorophyll, and fiber compared to steeped teas.
- Crafted by tradition - Hand-milled matcha preserves delicate flavor and silky texture, keeping alive the authentic quality of Japanese tea culture.
How to Prepare Matcha
Classic Matcha
Ingredients:
- 2 g Matcha Powder (approx. 1 tsp)
- 70-100 ml warm water (70°C)
Utensils:
- Chasen (bamboo whisk)
- Chawan (matcha bowl)
Preparation:
- Soak bamboo whisk in warm water to soften the bristles.
- Add matcha powder into the bowl.
- Add a splash of warm water and whisk into a smooth paste.
- Pour in the rest of the water.
- Whisk in a W-motion until light foam appears.
- Drink immediately, while warm and freshly whisked.
Iced Matcha Latte with Coconut Milk
Ingredients:
- 2 g Matcha Powder (approx. 1 tsp)
- 70-100 ml warm water (70°C)
- 150-200 ml cold coconut milk
- Honey or natural sweetener (optional)
- Ice cubes
Utensils:
- Chasen (bamboo whisk)
- Chawan (matcha bowl)
- Tall glass
Preparation:
- Soak bamboo whisk in warm water to soften.
- Add matcha powder to the bowl
- Add a splash of warm water and whisk into a smooth paste. Add honey if desired.
- Continue whisking as you pour in the rest of the water to create a fine foam.
- Fill a tall glass with ice cubes.
- Pour in cold coconut milk.
- Gently pour the matcha shot on top.
Matcha Tonic
Ingredients:
- 2 g Matcha Powder (approx. 1 tsp)
- 70-100 ml warm water (70°C)
- 150-200 ml chilled tonic or sparkling water
- Ice cubes
Utensils:
- Chasen (bamboo whisk)
- Chawan (matcha bowl)
- Tall glass
Preparation:
- Soak bamboo whisk in warm water to soften.
- Add matcha powder to the bowl
- Add a splash of warm water and whisk to a smooth paste.
- Add the rest of the water and continue whisking until light foam appears.
- Fill a tall glass with ice.
- Pour chilled tonic water into the glass.
- Slowly pour matcha over the top to keep the layers visible.
Iced Matcha with Passionfruit Syrup
Ingredients:
- 2 g Matcha Powder (approx. 1 tsp)
- 70-100 ml warm water (70°C)
- 15-20 ml passionfruit syrup
- Ice cubes
Utensils:
- Chasen (bamboo whisk)
- Chawan (matcha bowl)
- Tall glass
Preparation:
- Soak bamboo whisk in warm water.
- Add matcha powder to the bowl
- Add a splash of water and whisk to a paste.
- Add the rest of the water and whisk until smooth and foamy.
- Fill a glass with ice.
- Stir in passionfruit syrup.
- Pour the matcha shot on top.
Ceremonial matcha is part of Japanese tea culture that has been passed down for centuries. It gives a clear taste, steady energy and a moment to pause in the middle of the day. You can drink it warm or cold, pure or with milk. What matters is the quality of the tea and the small ritual you create for yourself.
