The Ultimate Guide to Matcha

Consider this matcha 101! 

As a self-proclaimed matcha addict, I had to put together a matcha guide. From the brands I recommend to the numerous benefits associated with matcha. Because it’s far more than just ground up green tea.

What is Matcha? 

In essence, matcha is a type of green tea that is made by grinding young green tea leaves into a powder. 

Matcha leaves are grown in shade, which increases the amount of chlorophyll content in the leaves – making them chock full of nutrients. Which in turn, makes the flavor less bitter and much brighter and bolder. Additionally, the leaves are ground with granite stones in a dark room to preserve the nutrients and prevent oxidation.

The tea leaves for matcha also require a very specific climate for them to be grown properly. They are shade grown tea leaves, most commonly grown in the Shizuoka, Uki, Wazuka and Kagoshima regions of Japan. What makes these regions so ideal for growing tea is the access to shade (duh) and their nutrient rich soil. Additionally, these areas are also known for intense bouts of fog which is important for the tea (too much sunlight imparts a bitterness to the tea).

Green Tea Varieties  

Ok, so fun fact, matcha actually comes from the same tree as sencha, gyokuro, green tea, genmaicha, hojicha and even oolong and black tea. Crazy right?

The difference in these teas comes down to the time that they’re harvested along with their processing and fermentation methods. These factors will determine the variety of tea you end up with, along with the price and quality of tea. 

For reference, the first harvest yields tea leaves that are appropriate for sencha tea, which is brewed tea and ceremonial matcha (this is the best quality). Later in the summer, the second harvest yields culinary matcha which is less nutrient dense and thus a lower grade of matcha. Lastly, the third harvest is typically used for bottled tea, drinks, etc.

Matcha Growing & Processing (+ why it’s so expensive)

Essentially matcha requires a lot more involvement, care and skills which ups the price as opposed to regular loose-leaf green tea. Additionally, the grade of matcha that you buy will vary on price depending on the quality of the matcha. 

To illustrate exactly why matcha is so expensive, here are the steps involved in making matcha. You’ll realize quickly why that price tag exists. 

• Starting off, green tea plants (also known as Camellia Sinensis) are shaded for 25-30 days before the first harvest. The whole intention behind shading the tea plant is to prevent frostbite and boost the nutrient production of the tea leaves by suppressing photosynthesis. 
• Once spring hits, it’s time for the first harvest, aka Ichibancha (quite literally  means ‘first tea’). This is typically when ceremonial grade tea leaves are picked (the highest grade). The second harvest, Nibancha (meaning ‘second tea’), is around the end of June. This harvest is when culinary grade tea leaves are picked (aka lower grade matcha). 
• Immediately after the tea leaves are picked, they’re steamed and dried to preserve the flavor and nutrients. This essentially halts the oxidation process and ensures the flavor of the tea leaves is top tier and the nutrient density is preserved. 
• Once this step is done, the tea leaves stems and veins are removed to further improve before they are ready to be ground (this is called Tencha). Tencha, very similar to wine, is aged over the course of months and sometimes even years. 
• The leaves are ground on a granite stone, to finally become a powdered green tea, aka matcha. And that’s it! That’s the whole process of matcha, or at least the summarized version lol.

Green tea vs. Matcha 

Essentially, when you use the entire leaf of tea, aka ground matcha powder, you’ll get all the nutrients, rather than a fraction that you would get from steeping the tea leaves.

Matcha Health Benefits 

Ok let’s get into some matcha health benefits, specially L-theanine, EGCG and polyphenols (better known as antioxidants). 

• L-theanine: Is an amino acid that is better known as umami. It also happens to act as a buffer for helping make you feel relaxed despite drinking caffeine. So instead of feeling crazy and then crashing an hour later (hello coffee), matcha helps you feel relaxed, yet still super alert and energetic without any jitters or afternoon crash. 
• EGCG: Also known by its crazy name ‘epigallocatechin gallate, is an antioxidant (specially a flavonoid / catechin) that is naturally occurring in matcha and green tea. And like all antioxidants, EGCG helps fight free radicals (aka cancerous, tissue damaging) and helps inflammation.  
• Polyphenols: Also known as antioxidants are renowned for their health benefits and help fight free radicals which are responsible for aging, tissue damage, inflammatory issues and are also connected with cancerous cells.
• Vitamin E: Another antioxidant in matcha that is an essential vitamin for skin and brain function.

Matcha Reccs 

These are my top three recommended brands for high quality matcha!

• Ippodo Tea: Ippodo is where I source my matcha from. They’re a family owned business that started back in 1717; their matcha is absolutely impeccable. Additionally, they have a variety of different matchas from sweeter light grades to more bold matcha,  depending on your preference. I routinely buy their Ummon and Sayaka matcha – I personally love their Sayaka matcha for every day drinking!
  • Ummon matcha: This matcha is pricier so I typically reserve it for special occasions. It’s got a lot more umami than the Sayaka. 
  • Sayaka matcha: this is a smooth and light, but still rich, tea. There’s a nice underlying layer of sweetness, with just a hint of bitterness – it’s perfect for everyday lattes. 
• Breakaway Matcha: Another great matcha brand similar to Ippodo. The quality, flavor and color of their matcha is impeccable. Their cold brew matcha is my favorite!
• Matchaful: While I don’t personally drink their matcha, they do have quality matcha options at a more affordable price. 

FAQ’s 

• Why does my matcha taste bitter? Honestly every single matcha I’ve ever bought from a cafe has sucked to the point that I’ll never buy it outside again. Most of the time the baristas don’t know how to properly prepare matcha. Plus, cafe’s rarely use quality matcha (or ingredients for that matter). Additionally, for profit margins, most cafes use culinary grade matcha which has a bitter undernote and should only be used for baking. Moral of the story, make it at home!
• How to make matcha without a bamboo whisk? I honestly never tasted a big difference in using a bamboo whisk vs using a frother. In fact, if you’re still perfecting your whisking technique, the frother will yield a more aerated frothier matcha. So use whichever is easiest!
• Why does my matcha look brown? Most likely you’re using a low-grade matcha, such as culinary grade. If you’re drinking the matcha on its own or in a latte, get a ceremonial grade matcha for best results!
• How can you make matcha taste better? All I’ll say is that you need to try my matcha latte recipe here — it will change your opinion on matcha for good!
• Should matcha be kept in the fridge? As long as you store the matcha in a cool and dark place, your matcha will be fine. Any exposure to heat and air will quickly degrade the matcha and nutrient density.

How to Make Matcha

Breaking down how I make my matcha below, but the full recipe can be found here.

What You’ll Need 

• Digital scale: Linking the one I use here for both matcha and espresso. But any digital scale works.
• Matcha bowl: Any matcha bowl works (or really any small bowl with a spout), but this is the one I have here.
• Small fine mesh sieve or tea strainer (chakoshi)
• Bamboo whisk (chasen)
• Bamboo ladle (chashaku)
• Creamy milk: I love using my house blend nut milk for matcha – it pairs so well. 
• Matcha: I use Ippodo’s Sayaka matcha for everyday and Ummon on special occasions. Hot tip: if you end up loving the Sayaka matcha as much as I do, buy the 100g pouch, it’s cheaper.
• Honey: Honey pairs so well with matcha and adds a subtle sweetness that helps balance out some of the bitter notes of the matcha. Feel free to use maple syrup if you like or leave it out entirely.
• Ground vanilla bean: Love Beyond Good ground vanilla – they use the whole bean so the flavor profile is incredible and packed with vanilla – it’s got lots of sweetness with a little bit of earthiness and umami. That said, vanilla extract or vanilla bean paste works too!
• Kosher salt: Trust me, a tiny pinch of salt makes a world of difference and helps intensify all the flavors in the latte.
• Lots of ice and a big glass

How to Make the Perfect Matcha Latte

To your matcha bowl, add 12g honey, 1/8 tsp salt, and 1/8 tsp ground vanilla or vanilla bean paste. Using a small fine mesh sieve or tea strainer (chakoshi) sift 3 – 3.5g matcha into the bowl. 

Gently pour over 80g warm water (115°F) in circular motion to bloom the tea. Stir the matcha in circular motions with the chasen first to dissolve everything into the water. Then vigorously whisk the matcha using zig zag motions – I whisk for about 1 minute or until the matcha is super foamy. The key to whisking the matcha is to use your wrist so you can use both speed and zig zag motions to froth and aerate the matcha.

Pour the matcha over ice, followed by 100g house blend nut milk. Enjoy immediately (and make a second latte because one is never enough)!

Let me know if you have any questions, happy matcha making!!